Sukhdi Recipe is also referred as Gud Papdi Recipe in India. It is very quick, authentic Gujarati sweet made with just 3 ingredients: Ghee, Wheat Flour and Jaggery(Gud). Sukhadi is very soft, melt in mouth texture.
- 1½ cups whole wheat flour
- ½ cup jaggery
- ⅔ cup ghee
- 2 tbsp desiccated coconut (optional)
- First prepare the plate to set the sukhdi. You need to grease the bottom of plate by ghee.
- Put ghee into large non-stick pan. And melt it on slow flame. When ghee is slightly hot (bubbles are started to form), add flour wheat flour.
- Stir with spatula, the mixture looks like thick paste and feels heavy while you are stirring it.
- Now roast the flour into ghee, if ghee is not enough to roast the flour, you can add more. First add 1 tbsp, then if you still required then add one tbsp one by one.
- Stir it continually on medium heat for 4-5 minutes, then slow the flame and keep starring.
- Now its tricky part. How you would know the flour is perfectly roasted? If The flour’s color gets darker, It gets very nice aroma and Its become lighter than before.
- Now turn off the gas. Let it be cool for just 1-2 minutes, not more than that. After this add jaggery, quickly mix it with flour. Add desiccated coconut if you like. Now quickly set the mixture into greased plate. And flatten the surface well.
- Now using knife slice it into desired shape (square or diamond). Now let it be cool completely.
- After it cools down completely, remove the pieces gently and serve.
Tips of making Sukhdi Recipe
- First thing is quantity of ghee (clarified butter), you must take 2/3 amount of ghee as against flour. So if you take 1 cup flour, take 2/3 cup ghee. It helps to roast flour perfectly, and also give it melt in mouth texture to sukhdi.
- Second point is which type of jaggery, you are using for this recipe. There are lots of varities of jaggery available in the market.
- If you have block of jaggery, first grate it, and take measurement according and after roasting the flour, switch of the flame, and immediately add into mixture so it mixes well with flour, and you cannot found small chunks of jaggery in sukhdi
- If you have organic jaggery that comes in lumpy form while you buy from market, after roasting the flour, switch of the flame, wait for 2-3 minutes. Let the mixture cool down not completely, but little, than add this kind of jaggery and mix it well. If you add jaggery at early stage then it will melt and starts to boil, result will be hard and chewy sukhdi.
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