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