gujarati sweet sukhadi /Gud(gur)papdi

This gujarati sweet sukhadi is an honest straight forward dish with no complicated procedures and proves to be a best authentic sweet with no compromise.As in most of the gujarati sweets jaggery is given more importance because jaggery has a special character to balance the heat of the body keeping it warm.The ingredients used in each region is purely influenced by the climate of that area.While selecting jaggery it should be dark coloured one and that is the good one compared to golden hard jaggery.My mother says the light-colored one will have loads of chemical mixed in it so from then I strictly avoid buying it.Ghee is also an another inevitable ingredient in gujarati cuisine they use tons of ghee which makes the whole Gujarati thali very special.As my jaggery is dark my sukhadi was also dark so the colour depends on the type of jaggery used.I have made this sukhadi plain with only one flavoring(cardamom powder)you can add some coconut shavings and even a pinch of nutmeg powder.For topping various nuts like pista, badam even poppy seeds are used.The texture is brittle but melt in your mouth.Its a totally a different kind of sweet that you have to try it for sure.

gujarati sweet sukhadi /Gud(gur)papdi

INGREDIENTS:

Whole wheat flour – 1 cup
Ghee – 1/2 cup
Grated jaggery – 1/2 cup
Cardamom powder – 1/4 tsp

METHOD:

KEEP READY WITH ALL INGREDIENTS

HEAT GHEE

ADD WHEAT FLOUR

STIR IN TILL GOLDEN AND SWITCH OFF

ADD JAGGERY WITH ELACHI POWDER

WHEN IT IS MIXED WELL

PUT IN A GREASED PLATE CUT AND SERVE

1.Keep every thing ready.
2.Grease the plate you are going to set the sweet(accordingly select a plate).
3.Keep a kadai heat ghee and when it is hot add wheat flour slowly.
4.Stir well by adjusting the flame then and there.
5.A nice aroma should release with a color change.
6.Now switch off the flame.
7.Wait for 2 minutes then add grated jaggery with cardamom powder stir in nicely.
8.So that all are mixed up well.
9.At this stage sukhadi will not stick to kadai.
10.Transfer to greased plate level it.
11.When heat settles down a bit cut to desired shaped and when set take the pieces and serve.

gujarati sweet sukhadi /Gud(gur)papdi

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Total Time 30 minutes mins

Ingredients

  

• Whole wheat flour - 1 cup
• Ghee - 1/2 cup
• Grated jaggery - 1/2 cup
• Cardamom powder - 1/4 tsp

Instructions

 

• Keep every thing ready.
• Grease the plate you are going to set the sweet(accordingly select a plate).
• Keep a kadai heat ghee and when it is hot add wheat flour slowly.
• Stir well by adjusting the flame then and there.
• A nice aroma should release with a colour change.
• Now switch off the flame.
• Wait for 2 minutes then add grated jaggery with cardamom powder stir in nicely.
• So that all are mixed up well.
• At this stage sukhadi will not stick to kadai.
• Transfer to greased plate level it.
• When heat settles down a bit cut to desired shaped and when set take the pieces and serve.
  

Notes

My jaggery was little dark so I have got little darker sukhadi.
Its important to grate jaggery so that it mixes well with the wheat mixture.
Even sometimes a pinch of nutmeg powder is added for this to lift the flavor.
After sukhdi sets we will not be able to cut the sweet so before itself we should cut it.

Check out these Gujarati delicacies :

how to make fajeto /Indian mango curry(Gujarati)

Shrikhand

Check out other Gujarathi recipes from my friends:

Piyali’s – Surti Locho recipe

Poornima’s  – Khandvi

Shubha’s – Dal dhokli

Anu’s  – Cabbage muthia

Shobana’s – Trevti dal

Parvathy’s – Muthyia’s

Padma’s – Karela batata nu shaak      Fajeto        Gujarati Thali

Jaya’s –  Methi khakra’s       Mamra na ladoo     

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