Making Gulpavate – Post14

Here it is … the recipe for Gulpavate or Thambittu 🙂  This one is usually made using grains of wheat – roasting them on slow fire till they turn reddish in colour, then grinding them to get flour.  But this one is a short-cut method Amma has taught me. Uses readily available wheat flour and tastes yummy too 🙂

We make this esp. during Mangala Gowri Pooja , which is performed on every Tuesday in the month of Shravana and perform Aarti to the Goddess by lighting wicks soaked in ghee, placed in a small hole made in the Gulpavates. These are then given to ladies who come home for haldi-kunkum.

And now for the recipe. The secret of good Gulpavates lies in roasting the wheat flour well and in making the right jaggery syrup – as simple as that 🙂

What do we need?

Wheat flour – 1 cup

Jaggery – powdered – 1/2 cup [or more depending on how sweet ur tooh is :mrgreen:]

Dry coconut[Kobbari] – grated – Just about quarter cup

Powdered elaichi –  Less than 1/4 tsp

Ghee – 1-1.5 tbsp [You may add more too; it will just be tastier :P]

And now?

  • Take a wok, add some ghee and when it melts, slowly add the wheat flour into the same. Roast on sim fire, until the mixture turns slightly reddish and till the aroma rises!  Turn off the fire and keep it aside.

  • Now, take the jaggery in a vessel. Add some water, just enough to soak the jaggery completely. Cook the same on sim fire till [and only till] you get a consistent syrup with the jaggery fully dissolved. Take care that the syrup does not start boiling.

  • Now add the dry coconut, elaichi powder and ghee into the mixture. Mix well and slowly add the wheat flour, careful enough not to let lumps form in the mixture. Cover the mixture partly and let it cook on sim fire for about 3-4 min.
  • Pour the mixture onto a steel plate, wet your hands just to handle the heat and knead them into round structures.

  • Keep them open till they cool down and then store them in air-tight containers.

  • Enjoy 😀

This is a very healthy sweet given that it used wheat flour and jaggery instead of sugar. Jaggery is also a rich source of iron and supposed to be a cleansing agent.

Try and let me know if you people liked it too 🙂 Ta-ta~


    1. Thx for postin the recipe Swaram!! It appears to be very easy to prepare 😛 I shall definitely give this a try and let you know the outcome 🙂 🙂


  1. Did u make them again just to click pics? or u had clicked them the other day itself thinking u’ll eventually post them?? 🙂 hehe. happy valentines day.


  2. Wow…you actually posted the recipe..thanks so much ya…and you took pics as sure are enthu in life 🙂 I will try it over the weekend and let you know how it turned out..thanks again 🙂 oh before I forget…it looks droolingly delicious 🙂


  3. I used to do this ‘unde’ when the kids were small as an evening snack to give them when they returned from their school in the evening…I was using more ghee for the sake of the children (!) and we too gobbled up without any tension about calories!

    The pictures ask me to do this laddu this weekend!


  4. wow.. It looks so yummy. I dont know I think after marriage, I have never tasted this sweet. Just two days back I was telling my MIL about our customs how we celebrate gauri pooja, janmastami and usually this sweet we prepare in Janmastami and How much I miss that sweet, which my granny used to prepare. So my MIL asked me to get the recipe so that she can make it for me 😛 So I will pass on this recipe to her and will let you know the outcome 🙂


  5. So yummy and looks delicious. U shld’ve put up a pic of a lighted one too…. 🙂 🙂

    I make the same with urid dhal flour and its awesomely heavenly tasty and so good for those puberty girls…. 🙂 🙂


    1. Hmm ya 🙂 This one too, bcoz of its rich iron content and it also makes the abdominal area and the spine strong 🙂

      The lighted one will be uploaded in August 😛 😛


  6. This is one of my Fav Sweet which my Grandma used to prepare . We were missing this sweet a lot ,Thanks a Ton for this wonderful recepie. I am Giving a try today…Thank you soo much 🙂


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