Wheat Flour Burfi

Ingredients:

Whole Wheat Flour 1 Cup
Jaggery 3/4 Cup
Cardamom Powder a Pinch
Cashews 4 – 5
Ghee 1/2 Cup

Method of preparation:

Grease a small square dish with a drop of ghee and keep aside.
Heat around quarter cup of water in a pot, add jaggery.
Let all the jaggery melt and the syrup slightly thicken before removing from heat.
Make sure the jaggery syrup doesn’t form any soft or hard ball when a drop is added to small bowl of water.

Heat a tsp of ghee in a nonstick pan, add cashews and fry them on low flame till they turn light golden color.
Remove fried cashews onto a plate and break them into halves.

Add half of the remaining ghee into the same pan.
Add wheat flour and fry on low – medium flame by stirring continuously.
Once wheat flour turns to light golden color (around 5 minutes), stir in jaggery sryup and the remaining ghee.
Cook on low flame till the mixture comes together (around 2 minutes).
Pour the cooked wheat flour mixture into greased dish.
Press with back of a small bowl to soften the mixture.
Cut the wheat flour mixture into around 2 inch squares.
Slightly press a broken cashew on each square.
Let the golpapdi cool off to room temperature before you carefully cut them again into pieces.
Store tight in a clean dry jar and gulpapti stays fresh for a week or more.