1. Heat ghee in a large wok and roast the flour in it for 10-20 minutes over medium heat till the flour turns golden brown and releases an aroma.
2. Chop the jaggery into fine, thin slivers, then measure it.
3. On a griddle, roast the poppy seeds, when cool grind them into a powder.
4. On the same griddle, roast the grated coconut also on medium heat, till golden.
5. Heat oil in a wok and deep-fry the pohe, putting in a little at a time, till golden and crisp.
6. Turn the pohe flakes occasionally to make sure they do not burn or over-fry.
7. Remove as quickly as possible from the oil and drain onto a paper towel.
8. Crush them into a fine powder.
9. When the flour has cooled, warm the wok, add all the other ingredients and mix till the jaggery melts.
10. If you are making ladoos, from a little gool papdi into a smooth ball using your palms to shape and roll it.
11. Repeat with the remaining mixture.
12. When all the ladoos are done, they should be cool and firm.
13. Store in a flat box keeping them next to each other, so that they do not break. If you are making vadis (burfi), speard the mixture into greased (with a little ghee) platters, when it is still warm and pat firmly with a spatula.
14. Then cut into diamonds or squares. Cool.
15. When the vadis are cool, lift each up gently and store in a dry box.

Note:

1. Gool papdi is deliciously sweet and crunchy.
2. You may use this recipe to make either vadis (burfi) or round ladoos.
3. For ladoos, the proportion of flour to ghee is 2:1.
4. For burfi, the proportion is 2:3/4.