Ingredients

• 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.