Golpapdi

1. Grease a small pan with ghee and keep it at the ready
2. Measure the ghee in a pan.
   1. Heat it at a medium heat.
3. Add the measure wheat flour and cook it over a low flame.
4. Keep frying the flour until it releases a nice aroma and the flour turns color to a slightly darker shade.
5. Add the cardamom powder and mix thoroughly.
6. Turn off the flame and remove the pan to a counter top.
7. Add the measured jaggery and mix thoroughly to combine.

Note: The jaggery will melt and combine well with just the heat remaining in the pan.

8. Pour the mixture immediately on to the greased pan and sprinkle the chopped almonds over the mixture
9. Press the mixture down using a spatula to even things out.
10. Let the golpapdi cool down a bit before turning them into slices.
    1. Slice them while they are still a little warm.

Note: They will crumble if completely let to cool down.

11. Let it cool completely and then store in an air tight container.

 Trivia

 Golpapdi is a major part of Gujarati cuisine.