Sukhdi ( Golpapadi )
Author: Zeel Patel
Recipe type: Dessert
Cuisine: Indian
Serves: 1 Plate
- 1 cup whole wheat flour ( bhakhari no lot / kakro lot )
- ½ cup + 1 tbsp ghee
- ¾ cup jaggery ( gur / gol ) ( grated / fine chopped )
- ¼ tsp ghee for greasing
- First of all grease the plate ( bottoms & sides ) using ghee to set the sukhdi.
- In a deep, heavy-based nonstick pan heat ghee on low medium flame.
- Add flour when ghee is slightly hot.
- Mix the flour well with the ghee using a spatula.
- Roast wheat flour continuously till it turns golden brown in color, Stir continuously. It will take approx 8-10 min on low – medium flame.
- Cook till atta starts to release the aroma and atta get some pink or brown color.
- When atta will get roasted completely, it gets dark color & you will feel very light and airy atta.
- When atta get roasted properly, turn off the flame. Do not burn the flour.
- Remove from the flame and add jaggery.
- Mix quickly, it will melt easily.
- Pour the mixture into a prepared greased plate.
- Spread the mixture evenly using the back of the spatula and base of a small steel Katori or bowl.
- Keep it aside for a few minutes. When it is warm cut them into square or diamond shapes.
- If it will get cooled down it will be difficult to slice it.
- Serve warm or let it cool down completely. Remove the pieces gently and serve.
- You can store it in an airtight container and enjoy it throughout the week or till gets over.
Recipe by Zeel's Kitchen at https://www.zeelskitchen.com/recipe/sukhdi-golpapadi/
3.5.3208