✨Gol Papdi✨

1. 1. Fry the Gum Granules: Heat 200 g of ghee in a deep non-stick kadhai over high heat. When the ghee begins to smoke lightly, carefully add the white edible gum granules. Fry until they puff and flake, then immediately reduce the heat and remove them using a slotted spoon. Set aside.
2. 2. Roast the Flour: Increase the heat again and add the wheat flour to the remaining hot ghee. Roast the flour over medium heat, stirring continuously in one direction to develop the aroma and prevent burning. Continue roasting for 10–15 minutes, until the flour turns golden, the ghee separates, and a nutty aroma develops.
3. 3. Combine the Ingredients: Lower the heat and add the cardamom powder, prepared chaloori, and fried gum granules. Mix well. Immediately add the grated jaggery and stir briskly in one direction until the mixture is well incorporated and glossy. Turn off the heat and remove the kadhai from the stovetop.
4. 4. Set and Garnish: Pour the hot mixture into a greased mithai tray and flatten evenly using a spatula or the back of a greased bowl. Garnish generously with chopped almonds, pistachios, or cashews. Allow to cool completely at room temperature until firm.
5. 5. Cut and Serve: Once set, use a sharp knife to cut the Gol Papdi into squares, diamonds, or desired shapes. Serve at room temperature and store in an airtight container for up to 10–12 days in cool weather.

*Disclaimer: The nutritional values provided here are estimates generated for reference only and may vary based on exact ingredient brands and preparation techniques. Please calculate your nutrition independently if following a strict diet.

Chef’s Note

• Use high-quality ghee for best flavor and aroma. The fudge should have a slightly chewy texture, not dry or crumbly - don’t overcook once jaggery is added.