Sukhdi is an Indian sweet made from wheat flour and jaggery in ghee. Sukhdi is a staple snack like biscuits available in most of the Gujarati households. It is also cooked on auspicious days or on festivals. Originally from Gujarat, it is also cooked in Rajasthan.
Sukhdi is made from Ghee (clarified butter), wheat flour and jaggery. The wheat flour is roasted in an ample amount of ghee till it turns aromatic and brownish. Grated jaggery, in an equal amount of flour, is added to the mixture after removing the pan from the heat, and stirred to make a mixture that is transferred to a plate to set. After making the level of the mixture, pieces are created.
So let's jump to the recipe:
Gujarati Sukhdi | Sukhdi | Gudpapdi (god) Recipe:
Preparation Time: 2 mins
Cooking Time: 15-20 mins
Ingredients:
Wheat flour (atta): 2 cup
Ghee: 1 cup
Jaggery (god/gud): 1 cup
Method:
Step 1:
Heat 1 cup of ghee in the kadhai. Once the ghee is heated, add Wheat flour to it.
Step 2:
Keep sauteing the wheat flour/ atta till it becomes aromatic or releases its ghee from sides or fully loose (as shown in the image below). Cook on low-medium flame.
Step 3:
When wheat flour becomes fully loose, switch off the flame. Now add grated jaggery to the mixture. Mix well.
Step 4:
Now grease one plate with ghee. Pour all the mixture to the plate. Tap it with a flat base utensil/ kitchen tool, until it becomes leveled surface. Mark the cuts, & let it sit for 1 hour.
Step 5:
After 1 hr of setting, take out the pieces from the plate with help of tavetha & out Sukhdi is ready.
Notes:
- Always add Jaggery after switching off the flame & the sauteing process should be fast & continuous.
- Don't switch on the flame after adding jaggery, otherwise sukhdi becomes hard to eat.
- You can add, crushed roasted sesame seeds, coconut powder during sauteing of wheat flour. It also tastes awesome.
- Gujarati Sukhdi | Sukhdi | Gudpapdi (god) tastes awesome and you can store up to 2 weeks.
Very nice and testy
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