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–+ servings

Dudh sukhdi recipe | Sukhdi recipe | Gujarati gur papdi

Author Nehas Cook Book
No ratings yet
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Indian sweets
Cuisine Indian
Servings 16 pieces

Ingredients
 

  • 1 cup melted ghee
  • 1 cup jaggery
  • 1.5 cup wheat flour
  • ½ cup sattu flour
  • 12-15 cashews
  • 12-15 almonds
  • 1 tbsp water melon seeds
  • 1 tbsp pumpking seeds
  • 1 tsp alsi seeds
  • 1 tsp chia seeds
  • 1 tbsp white sesame seeds
  • 3 tbsp dry coconut
  • ½ cup roasted daliya
  • 3 tbsp milk
  • 1 tsp cardamom powder

Instructions

  • In a pan, add 1 tablespoon of ghee along with 12–15 cashews, 12–15 almonds, 1 tablespoon watermelon seeds, 1 tablespoon pumpkin seeds, 1 teaspoon flax seeds (alsi), 1 teaspoon chia seeds, and 1 tablespoon white sesame seeds. Roast on low flame until the dry fruits turn slightly golden and the seeds puff up. Transfer to a plate and let them cool.
  • Add the roasted dry fruits and seeds to a mixer jar. Add 3 tablespoons of dry coconut and pulse-grind into a coarse powder.
  • In the same mixer jar, add ½ cup roasted chana (daliya) and grind it into a fine powder. The sattu flour is ready.
  • In the same pan, add ½ cup ghee and 1.5 cups wheat flour. Roast on low flame.
  • Stir continuously, adding ghee in batches, and roast the flour on low flame.
  • Roast until the flour slightly changes color, becomes aromatic, and the ghee starts to separate from the sides.
  • Add the ground sattu powder and dry fruit mixture to the roasted flour and roast together for a minute.
  • Turn off the heat, add 3 tablespoons of milk, and mix well.
  • The flour will become frothy and the sukhdi mixture will become grainy (danedar). Add 1 teaspoon cardamom powder and remove the mixture from the heat.
  • In another pan, add 1 cup of jaggery and 2 tablespoons of ghee. Mix well and melt the jaggery. Do not overcook.
  • Add the melted jaggery to the roasted flour mixture and mix thoroughly. The sukhdi is now ready.
  • Pour the sukhdi mixture into a greased plate or tray. Garnish with poppy seeds (khas-khas) and allow it to cool.
  • Once cooled, cut the sukhdi into pieces and serve.

Notes

  • Roast dry fruits and seeds on low flame until slightly crunchy.
  • Grind the dry fruit and seed mixture coarsely using pulse grinding.
  • Use roasted desi chana (daliya) for sattu powder.
  • Do not use salted daliya for sattu powder.
  • You can use 3 tbsp gram flour (besan) instead of sattu powder.
  • The proportion of ghee to flour should be 1:2.
  • Add ghee in batches while roasting wheat flour.
  • Roast wheat flour on medium-low flame; do not roast on high flame.
  • Roast wheat flour until it slightly changes color and becomes fluffy.
  • Switch off the gas and add milk to the sukhdi mixture.
  • Milk gives softness to sukhdi; do not increase the proportion of milk in the mixture.
  • Cook jaggery on low flame until it completely melts. Do not overcook jaggery.