Easy recipes: GUR PAPDI / Sukhdi

Sunday, November 17, 2024

Ingredients

Instructions

Grease a tray with melted ghee/oil and keep aside.
In a large deep saucepan/kadai, heat ghee until just melted.
Stir in the atta/whole wheat flour and cook/roast/fry on medium low heat, stirring continuously.
Keep mixing and stirring until the flour starts to turn slightly dark and you get a nice aroma.
Initially, when you add the flour and mix, the mixture will be like a thick liquid. As you continue to fry it, you will notice that it starts to thicken and then after it has roasted/fried well, it will loosen up again and will start to look like a liquid again. This took me about 14 minutes.
At this stage, remove from heat and keep on a trivet. Keep stirring the mixture as the pan is still hot and the flour may burn at the bottom.
Once the mixture is slightly cool, add the cardamom powder, roasted sesame seeds and powdered/grated jaggery and mix well with a spatula/spoon to combine well.
As soon as you see the jaggery has completely melted and has combined, immediately pour the mixture into the greased pan.
Smooth the top with a flat spatula or greased metal spatula or flat-bottomed bowl.
Immediately, sprinkle more sesame seeds and slivered almonds and press gently to embed them into the soft burfi.
While the burfi is still warm, make cuts into desired shapes. Let cool completely and serve the delicious healthy gur papdi.

Notes

Addition of cardamom powder and sesame seeds is optional.

Instead of almonds, you can use any other nut that you prefer.

Try not to burn the flour while roasting.

Cut into desired shapes while still warm as it may be difficult once they set.

Easy recipes