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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Heat a kadhai and add white sesame seeds.
Dry roast the sesame seeds on low to medium flame until they change color to golden and start crackling.
Add the roasted sesame seeds, grated jaggery, and cardamom powder to the kadhai.
Transfer the mixture into a mixing jar and grind it coarsely.
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Ensure the sesame seeds are roasted evenly to enhance their flavor.
Use sticky jaggery for better binding and texture.
Grind the mixture coarsely to retain some texture for a better bite.
Can I use black sesame seeds instead of white sesame seeds?
White sesame seeds are traditionally used for Gul Poli, but you can substitute them with black sesame seeds for a slightly different flavor.
What type of jaggery works best for this recipe?
Sticky jaggery is ideal as it helps bind the mixture well and adds a rich sweetness.
Can I skip the cardamom powder?
Cardamom powder adds a subtle aroma and flavor, but you can skip it if you prefer a simpler taste.
How should I store Gul Poli mixture?
Store the mixture in an airtight container at room temperature for up to a week.
Can I use a food processor instead of a mixing jar?
Yes, a food processor can be used to grind the mixture coarsely.
