Sukhdi Recipe is also known as Gud Papdi Recipe in India. It is very quick, authentic Gujarati sweet made with just 3 ingredients: Ghree, Wheat Flour and Jaggery(Gud). Sukhadi is very soft, melt in mouth texture. So in case you have a demand for dessert in 15 minutes, you can quickly make this Sukhdi Recipe.
You can take 1 piece of Sukhdi in your daily breakfast, its best for growing kids, and very healthy as well. I already have shared similar 3 ingredients recipe Whole Wheat Halwa, in which I have included all benefits of these 3 ingredients I have used for making this both recipes.
Honestly speaking, I have mastery in making this recipe. If you take one piece of my Sukhdi, you will definitely hungry for more. And the real challenge for me is to make you the master of this Sukhdi recipe. Because I am saying this is Quick but not easy. Don’t worry; I’ll give you some extra tricks and tips. Now let me tell you, why this recipe is not easy. Sometimes it becomes so hard that you cannot cut it or even chew it. Because type of jaggery you use in this recipe also matters. And if you are making this recipe in larger quantity, then roasting time will be increased. Most important part or I can say heart of this recipe if perfection in roasting the flour.
How much time required roasting flour? How I know that flour is cooked? When you need to add jaggery? All this questions may be raise in your mind at this time. All questions are answered in my section things to remember at “First attempt”. So what are you waiting for! Read this recipe very carefully, and give it a try. I am sure after all these instruction you will become master like me. 🙂
So are you ready to be master of this recipe?
Sukhdi Recipe | Gud Papdi Recipe
- 1½ cups whole wheat flour
- ½ cup jaggery
- ⅔ cup ghee (clarified butter)
- 1 tbsp dried ginger powder (optional)
- 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 dried ginger powder, desiccated coconut if you like. They are totally optional. 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.
2) I have used organic jaggery; it always comes in a lumpy form. But of you have block of jaggery, then first grate it or make it like powdered form and take measurement accordingly. So there no chunks are there in final sukhdi pieces.
Things to remember At “First Attempt” of Making Sukhdi Recipe
- 3 ingredients and only 3 points to keep in mind and you must succeed even in you first attempt
- 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. You might be thinking that, OMG, it’s too much! But 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 verities 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.
- Third point is how you can identify that flour is cooked perfectly.
- The flour’s color gets darker
- It gets very nice aroma
- It’s become lighter than while at the beginning you have started to star it.
So, I am sure these points will be helpful to you, so ready to give a try? But don’t forget to give your feedback about your first attempt. I am waiting… 😉