| • | Sprinkle the poppy seed on a 100 mm. (4") diameter lubricated thali. Keep it aside.
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| • | Melt the butter in a frying cooking pan and add the wheat flour to it. Keep stirring until flour changes golden brownish in color.
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| • | Turn off the flame. Add the jaggary and cardamom powder while the mixture is hot. Stir well so that the jaggary melts.
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| • | Pour the mixture into the lubricated thali with poppy seeds, while still warm; spread aside it evenly with the help of the base of a little bowl.
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| • | When the mixture acquires set, cut down into diamond shapes.
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| • | Gol Papdi is ready to serve.
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