Sukhdi OR Gud Papdi- Gujarat’s Wholesome Wheat and Jaggery Treat

  

A staple in Gujarati households, Sukhdi (also known as Gud Papdi) is a simple and traditional Indian sweet made with jaggery, wheat flour, and ghee. It’s a very popular dessert in Gujarat and other parts of India, especially during festivals and special occasions. It has a deliciously rich, melt-in-the-mouth texture with the sweetness of jaggery and the warmth of ghee.

Ingredients:

• 1 cup wheat flour (atta)
• 1/2 cup ghee (clarified butter) 
• 3/4 cup jaggery (grated or in small pieces) 
• 1/4 cup water 
• 1/4 tsp cardamom pdr
• A handful of chopped nuts
  
• A pinch of saffron
  

Method:

1. In a small pan, add the jaggery and water and heat on a low flame.
2. Stir occasionally until the jaggery melts completely and forms a syrup. Keep the consistency of the syrup thin, not too thick (about 2–3 minutes). Once melted, remove from heat and keep aside.
3. In a separate pan, heat the ghee on medium heat. 
4. Once the ghee is melted and hot, add the wheat flour (atta) and stir continuously to roast it. Roast the flour for about 5–7 minutes, stirring constantly, until it turns golden brown and emits a pleasant aroma.
5. At this point, you can add cardamom powder and chopped nuts) to the mixture and roast them for another minute.
6. Once the wheat flour is roasted, pour the jaggery syrup into the pan with the roasted flour.
7. Stir the mixture well to combine the syrup with the flour. The mixture will start to thicken and come together.
8. Cook for another 2–3 minutes, stirring constantly until the mixture starts to leave the sides of the pan and becomes a thick dough-like consistency.
9. Grease a small tray or plate with ghee. Transfer the mixture to the greased tray and flatten it with a spatula or the back of a spoon to spread it evenly. Let the Sukhdi cool completely. Once cooled, it will set and firm up. If you like, you can garnish it with extra chopped nuts or saffron threads for decoration.
10. After the Sukhdi has cooled and set, cut it into squares or diamond-shaped pieces and serve.

Tips:-

• The key to perfect Sukhdi is to roast the wheat flour properly. It should be golden brown, but not burnt, so keep stirring and maintain the right temperature.
  

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