Godhi hittina gulpavate ( wheat flour tambittu)

 

Ingredients 

Godhi hittu (wheat flour// atta)—1 cup

Jaggery powder (Bella//gud)—1/2 cup

Fresh grated coconut (kayi turi//nariyal)—1/3 cup

( you can use dry grated dry//kobbari//copra)

Ghee (tuppa)—4 to 5 tablespoon 

Cardamom pods (ellaki//elaichi)—4

Cloves (lavanga)—6

Cashews (godambi )—2 tablespoon ( broken into small pieces)

Raisins (drakshi)—2 tablespoon 

Water—1/2 cup 

Method 

Powder cardamom and cloves and keep it aside.

 

Take a kadai or pan,add 1 tablespoon of ghee ,and when it melts add drakshi and godambi.

Fry on low flame till raisins puffs up and cashews turns brown.

Transfer to a plate and keep it aside.

In the same pan take the wheat flour (godhi  hittu),add one more tablespoon of ghee ,roast on low flame stirring continuously.

Roast till the raw smell goes and slowly it changes to light brown colour and you get a nice aroma.

Do not burn it.

Switch off the stove and add the grated coconut and mix well.

Transfer this to a plate and keep it aside.

Now in the same pan take jaggery powder ,water and 2 more tablespoon of ghee and keep it back on stove.

Allow it to boil on medium low flame,keep stirring till jaggery dissolves completely and let it come to 1 string consistency ( sticky  syrup).

Now add in fried wheat flour and coconut mixture and mix it well together.

Within a few minutes it thickens into nice soft dough.

You can add 1 teaspoon of ghee to get a nice shiny texture.

Switch off the stove .

Add in powdered cardamom and cloves powder,fried cashews and raisins.

Mix well .

When its still warm make small balls(Unde ).

Let it cool completely.store  in an airtight container.

You can also prepare tambittu   Gopura,Deepas,and unde.

You can skip  Dry fruits while preparing for Deepas.

 Gulpavate  is a very traditional recipe which is prepared to do Aarathi to goddess Gowri,and mangala  Gowri and other festivals in Shravana.

This is also prepared for 16 somavara vratha.