SUKHDI also know as GOLPAPDI (Gol means jaggery and papdi means a thin layer) is a traditional sweet from the state of Gujarat. Even today it is frequently made in the Gujarati households. It is quick and easy to make.
It’s an ‘all in one’ meal, food compensating the need to Dal-Roti-Subzi!! A small square of sukhdi sweet is enough to keep the hunger aside for a couple of hours. This makes sukhdi a perfect accompaniment for every Gujarati traveller. 🙂
Sukhdi is also served as Prasad (offering to God) at one of the most sacred Jain pilgrimages, the historic Mahudi Jain temple.
- 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 spatula.
- Roast wheat flour continuously till it turns golden brown in color, Stir continuously. It will take approx 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 prepared greased plate.
- Spread the mixture evenly using back of spatula and base of a small steel katori or bowl.
- Keep it aside for 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 air tight container and enjoy it throughout the week or till gets over .