Gool Papdi Che Ladoo-Vadi (Burfi)

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

Take a look at more Dessert Recipes. You may also want to try Strawberry Semiya Kesari, Kaju Khoya Burfi in Hindi, Berry and Mint Compote, Dal Ke Jamun

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  • 6 cups - whole wheat flour
  • 1 cup - thick poha
  • 1/4 cup - poppy seeds
  • 2 cups - dry grated coconut
  • 6 cups - jaggery
  • 1.5 cups - oil for frying the poha
  • 4 to 5 - cardamoms, powdered
  • 3 cups - grated / finely powdered nutmeg (for ladoos)

How to Make Gool Papdi Che Ladoo-Vadi (Burfi)

  • Heat ghee in a large wok and roast the flour in it for 10-20 mins over medium heat till the flour turns golden brown.
  • Chop the jaggery into fine thin slivers and measure it.
  • On a griddle, roast the poppy seeds. When cooled, grind them into a powder.
  • On the same griddle, roast the grated coconut also on medium heat till golden brown.
  • Heat oil in a wok and deep-fry the poha, putting in a little at a time, till it turns golden and crisp.
  • Flip the poha flakes occasionally to make sure they do not burn or over-fry.
  • Remove as quickly as possible from the oil and drain on a paper towel.
  • Crush them into a fine powder.
  • When the flour has cooled, warm the wok, add all the other ingredients and mix till the jaggery melts.
  • If you are making ladoos, form a little gool papdi into a smooth ball using your palms to shape and roll it.
  • Repeat with the remaining mixture.
  • When all the ladoos are done, they should be cool and firm.
  • Store in a flat box.