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Gur Papdi or Sukhdi

 Gur Papdi or Sukhdi


In my quest to search for simple sugar free sweets to make at home, I chanced upon this Gujarati sweet called Gur Papdi. Also known as Gol Papdi or Sukhdi, this is a winter sweet using just 3 main ingredients. The fourth and fifth are optional.

 It uses Jaggery, Wheat flour and Ghee- all three easily available at home. If one wishes, one could add Cashew pieces and Cardamom powder, but these are purely optional and the Gur Papdi tastes great even without them. This Gur Papdi has a very crumbly texture and just melts in the mouth.

Rich in minerals and containing fewer calories than sugar, Jaggery is loaded with minerals and is recommended for people suffering from Anaemia.

Wheat is high in nutrients and fiber and has a number of health benefits including lowering risk of obesity, and heart disease.

Taken in moderation , Ghee contains cancer fighting CLA and has anti inflammatory properties and is great for healthy skin and hair. 


Ingredients:


1 Cup Atta (Wheat flour)

¾ Cup Powdered Jaggery

¼ Cup Ghee (Clarified Butter)

Optional:

10 Cashew Kernels (chopped into fine bits)

¼ Tsp Cardamom Powder


Let’s get started:

Grease a small plate with ghee and keep ready to pour the Gur Papdi mixture.

Powder the Jaggery and keep it in a large mixing bowl.

Add the powdered Cardamom to it.

In a small tadka pan, heat a tsp of Ghee, add the cashew pieces and fry to a light golden brown. Ensure that they do not burn. Add to the powdered Jaggery.

Heat Ghee in a heavy bottomed pan, reduce flame to low and add the wheat flour.

Keep mixing on low flame for about 10 minutes or till the wheat flour starts becoming light golden brown and a bit runny.

Do not turn up the heat as the Wheat flour will burn and will have to be discarded. Do not stop stirring the mixture.

You will know when the Papdi is getting ready when a nice aroma is released from it and the colour changes to a slightly darker shade.

Switch off the flame and immediately add the Wheat flour mixture to the bowl containing Jaggery. Mix well whilst the wheat flour/ Ghee mixture is still hot. This heat will be enough to melt the Jaggery.

Do not cook the mixture after adding the Jaggery or it will become chewy and hard. The consistency we are aiming for is crumbly and rich.

Pour the mixture immediately on to the greased plate and press down with a small katori to smoothen it out.

Let it cool for a minute or two, and while still warm, cut it into diamond or square shapes. Let it cool.

Note, if you wait till the Gur Papdi is cool to cut it, the pieces will crumble.

Once completely cool, store in an air tight container.

In my experience, even before you can store it in a container, the burfi just disappears.

Enjoy this simple yet delicious sweet.

 

 

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