Make Gujarat's famous Jaggery Papdi with your own hands during winter season, know its easy recipe and its benefits.

Gujarati Recipe: As soon as the winter season arrives, people have to face many health related problems. Consuming jaggery in this season is very good for health. That's why doctors also recommend eating jaggery in this season. Eating jaggery not only relieves joint pain but also provides warmth to the body.

In such a situation, today we are going to tell you how to make Gujarati Jaggery Papdi. Which you can easily make at home. This flavourful jaggery papdi will not only taste tasty but is also beneficial for health in winters. If you are fond of sweets and want to make something new, then you can make Gujarati style Jaggery Papdi at home. Let us know how to make it…

How to make Jaggery Papdi

Material :

Magaj – 1/3 cup
White sesame seeds – 1/3 cup
Dry Coconut – 1/3 cup
Gum- 1/3 cup
Cashew – 1/2 cup
Almonds- 1/2 cup
Ghee- half cup
Wheat flour- 1 cup
Karkara flour- 1 cup
Green cardamom powder- 1/2 teaspoon
Pippali/Ganthoda powder- 1 teaspoon
Dry ginger – 1 teaspoon
Nutmeg- as per requirement
Jaggery- 1 cup

Know the recipe of this dish

To make Jaggery Papdi, first heat a pan on high flame, then on low flame add melon seeds and white sesame seeds and fry them till they become light golden brown.

Then put them in a bowl and add coconut in the same pan and dry fry it till it becomes light golden brown then take it out in a separate bowl and cool it. Take out a few spoonfuls of melon and sesame seeds in a separate bowl to garnish.

After this, put the remaining melon and sesame seeds in the mixer grinder jar and grind it coarsely. Now put edible gum in the mixer grinder jar and grind it coarsely. Put cashews and almonds in the chopper and grind them coarsely.

To make the mixture, pour ghee in a hot deep pan, add wheat flour and karkara flour to it, keep stirring continuously so that lumps do not form. Cook the flour on low flame until it becomes dark biscuit-like colour.

When the color of the flour becomes like a dark biscuit, add gum powder to it, make sure that you add it carefully because after adding the gum powder, the mixture of ghee and flour will swell, stir it and cook on low flame for 1-2 minutes. Cook.

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After this, turn off the flame and add watermelon and sesame powder, cashew almond powder, coconut, cardamom powder, ground chilli powder, ginger powder and nutmeg powder, mix well and then add chopped jaggery and mix until All the jaggery should not dissolve.

Also keep in mind that keep the flame off, you do not need to cook the jaggery otherwise it may turn into hard jaggery papdi.

When all the jaggery melts, apply ghee in a big plate and pour the mixture into the plate.

Level the mixture using a spatula and then flatten it using a potato masher, garnish with the remaining melon seeds and sesame seeds and let the jaggery papdi set for 10 minutes.

After this, cut it into square pieces and let it set completely. Once set, take out the cut jaggery papdi from the mould.

Now your jaggery papdi is ready, you can garnish it with melon seeds and white sesame seeds.