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Gujarati sukhdi recipe | Sukhdi recipe | gur papdi | Gujarati gol papdi

Author Nehas Cook Book
No ratings yet
Prep Time 5 minutes
Cook Time 20 minutes
Resting time 30 minutes
Total Time 55 minutes
Course Indian sweets
Cuisine Indian
Servings 1 box

Ingredients
 

  • 2 cup wheat flour
  • 1 cup ghee
  • 1 cup jaggery
  • 2 tbsp cashews
  • 2 tbsp almond
  • 2 tbsp pistachio
  • 2 tbsp besan
  • ½ tsp cardamom powder
  • ¼ tsp dry ginger powder
  • 3 tbsp milk
  • Ghee for greasing

Instructions

  • Take 1 cup of solid (non-melted) ghee. Add 1 tablespoon of ghee into a kadai, then add 2 tablespoons each of cashews, almonds, and pistachios. Roast the dry fruits on low flame until they slightly change color. Remove from the pan and let them cool slightly.
  • Transfer the roasted dry fruits to a blender or food processor and grind them into a coarse powder. Set aside.
  • In the same pan, add ghee from the 1 cup measured ghee and then add 2 cups of wheat flour. Mix well. At first, the flour will absorb the ghee — keep stirring continuously and roast the flour on low flame.
  • While roasting, keep adding the remaining ghee in batches and mix well. Adding ghee gradually helps the flour roast evenly.
  • Roast the flour until it slightly changes color. Then add 2 tablespoons of besan and mix well. Continue roasting until the mixture becomes aromatic.
  • Add the ground dry fruit powder, ½ teaspoon cardamom powder, and ¼ teaspoon dry ginger powder. Mix well.
  • Switch off the flame and add 3 tablespoons of milk. Mix well. Adding milk makes the mixture frothy and gives it a grainy (danedar) texture. Remove the pan from the gas.
  • In another pan, add 1 cup of jaggery along with the remaining ghee. Cook on low flame, stirring, until the jaggery completely dissolves. Switch off the gas and pour the melted jaggery into the roasted flour mixture. Mix well.
  • Transfer the sukhdi mixture into a greased plate or tray and spread it evenly. Allow it to cool.
  • Once cooled, cut the sukhdi into pieces and serve.

Notes

  • Roast dry fruits on a low flame until they become slightly crunchy.
  • Grind dry fruits using pulse grinding.
  • The proportion of ghee to wheat flour should be 1:2.
  • Roast wheat flour on a medium-low flame; do not roast it on high flame.
  • Roast wheat flour until it slightly changes its colour.
  • The addition of besan enhances the taste of sukhdi.
  • Switch off the gas and add milk to the sukhdi mixture so the flour puffs up and gives a danedar texture to the sukhdi.
  • Milk gives softness to the sukhdi; do not increase the proportion of milk in the mixture.
  • Melt jaggery on a low flame and add it to the sukhdi mixture.
  • Sukhdi stays good for 1 week at room temperature and up to 20 days in the refrigerator.