A warm, winter time, rich in ghee Maharashtrian delight made with roasted wheat flour, jaggery, crunchy gond and cardamom. Simple, wholesome and melt-in-the-mouth , Gul Papdi is that perfect nostalgic sweet made in every home.
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Ingredients
cow milk ghee1cup
edible gum1tbsp
wheat flour1cup
grated jaggery3/4cup
cardamom powder1tbsp
salt1pinch- Chopped mix dryfruits for garnishing
Nutrition (per serving)
Calories
201.4kcal (10.07%)
Protein
2.3g (4.66%)
Carbs
13.6g (4.94%)
Sugars
9.3g (18.64%)
Healthy Fat
5.0g
Unhealthy Fat
9.8g
% Daily Value based on a 2000 calorie diet
How to make Gul Papdi Maharashtrian Sweet Dish
- Step 1
Heat ghee in a pan and fry edible gum until it puffs up. Crush the fried edible gum in a mixie jar or using mortar and pestle.
- Step 2
In the same ghee, roast wheat flour on low flame until it turns golden brown and slightly dry. Roast continuously, this will take around 18-20 min.
- Step 3
Switch off the flame and let it cool down a bit then mix in grated jaggery, cardamom powder, crushed edible gum, and a pinch of salt. Mix well. If the mixture is too dry , heat again for few seconds but on low flame to moisten it.
- Step 4
Flatten the mixture evenly on a greased plate, press using spatula allow it to cool.
- Step 5
Spread some chopped dry fruits and press gently.
- Step 6
While it is warm , gently cut into neat square pieces and let it rest for an hour. It hardens as it cools down.
Nutrition (per serving)
Nutrition (per serving)
Calories
201.4kcal (10.07%)
Protein
2.3g (4.66%)
Carbs
13.6g (4.94%)
Sugars
9.3g (18.64%)
Healthy Fat
5.0g
Unhealthy Fat
9.8g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
The flavour of Gul Papdi completely depends on the aroma of ghee, so choose pure desi ghee or cow milk ghee.
Slow roasting ensures the flour becomes nutty, golden, and loses its raw smell without burning.
Use soft chikki jaggery , it melts faster and blends well with the roasted flour.
Once flattened, cut into squares or diamonds when the mixture is warm for neat edges.
FAQS
Can I use any other flour instead of wheat flour?
Traditionally, wheat flour is used for Gul Papdi, but you can experiment with other flours like semolina or rice flour for a different texture.
How do I store Gul Papdi?
Store Gul Papdi in an airtight container at room temperature for up to a week.
Can I skip edible gum?
Edible gum adds a unique texture and puffiness to the dish, but you can skip it if unavailable.
Can I use powdered jaggery instead of grated jaggery?
Yes, powdered jaggery works just as well and is easier to mix. But grated jaggery has its own texture and smoothness.
Is Gul Papdi gluten-free?
No, Gul Papdi is not gluten-free as it contains wheat flour.
Ria Pai
(@riapai009)
Cooking has always been my way of spreading love and warmth. Through this channel, I share recipes close to my heart—some from childhood memories, some from daily life, and some festive treats. It’s my little space to celebrate the joy of homemade food and connect with fellow food lovers.
...Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia