Gol Papdi

Grease a thali plate with little ghee

Sprinkle poppy seeds over it, keep aside

Melt rest of ghee in a non-stick pan

Add ghee and wheat flour and sauté on a slow flame for about 15min or it turns golden brown color - do not stop stirring, if you stop stirring it may burn the lower layer of flour

Lower the flame further

Add jaggery, cardamom powder, coconut, mix well

Jaggery will start to melt, mix well so that jaggery is spread equally

Pour the hot mix into the thali plate

Spread well, smoothen the surface with a greased spoon or some other flat bowl

Cut into desired shapes, while the mix is still hot

Garnish with almond slivers

Allow it to cool well

Store into air tight container for further servings