Gul papri is a traditional Gujarati sweet delight, offered to new moms to support postpartum recovery and boost milk production. Made with wheat flour, ghee (clarified butter), jaggery (sugar from cane juice) and unique spices. Rich, soft and it simply melts in your mouth.
Servings: 20 people
In a saucepan, add the water and jaggery and cook on slow heat, until the jaggery is melted
In a separate pan, on medium heat, add 30 g of ghee. Once melted, add the gond, stirring to coat with ghee and cook until they swell and change colour. Set aside
In a separate pan on medium heat, add the remaining ghee. Once melted, stir in the flour, katlu powder and cook until brown. Stir continuously to prevent the flour mixture from sticking to the pan and burning
Add the cooked gond, most of the nuts (leaving some aside for sprinkling on top) and the jaggery to the flour mixture. Stir continuously on slow/medium heat, ensuring that the mixture does not stick to the pan and burn
Once the mixture dries and thicken, add the saffron and cardamom and stir well
Transfer the mixture into a baking tray, lined with parchment paper and flatten with a pallet knife
Sprinkle with the remaining nuts and slice into diamond-shaped pieces
Amount Per Serving
Calories from Fat 162
% Daily Value*
Saturated Fat 10g50%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Vitamin A 650IU13%
Vitamin C 0.2mg0%
* Percent Daily Values are based on a 2000 calorie diet.
Please note the nutritional analysis values are estimates and suggestions. This nutrition facts table does not know your life - your body, including your hunger and satiety cues, change daily. It's okay to eat more or less. Say no to food guilt and instead embrace mindful eating.