Sukdi Recipes

SUKHADI (GOLPAPADI)

Steps:

• Grease a plate using few drops ghee and keep aside until the Sukhadi mixture is ready.
• Heat the ghee into a Kadhai. Add the flour and roast it on low flame about 15-17 minutes or until it becomes golden in color and you can feel the roasted mixture smell. Even you could feel the mixture becomes light in weight and too smooth.
• Once roasting is done completely then mix the cardamom powder and switch off the flame. Add 2 tbsp milk and the grated jaggery immediately.
• Mix the mixture within a minute or till jaggery melt, then pour the prepared mixture into the greased thali. Do not take too much time to mix it, otherwise it will become chewy and hard.
• Spread the mixture using flat based bowl (katori) and make smooth flat surface.
• After 5-6 minutes or once the spread mixture gets little bit cool down but still warm, use a knife and cut it into square or diamond shapes.
• Now Sukhadi is ready. Garnish it with the almonds slivers and cool it down completely, then store it into the air tight container.

SUKDI

Steps:

• Heat a deep kadai, with ghee and add atta and roast till the atta turns reddish.
• When atta becomes reddish, switch off the flame and add powdered jaggery and mix well.
• Powder the mixture into a vessel and press it well with a flat vessel.
• Cut it into pieces and serve with nuts.

SUKHADI | GOL PAPDI | GUR PAPDI

Steps:

• First, prepare the tray, plate, or thali to set the sukhdi. Grease the tray (bottom and sides) well with a little bit of ghee. I have used a 7x5x1 inch rectangular tray.
• Take the ghee in a pan. Turn the heat on low-medium.
• Once the ghee is melted and gets slightly hot, add wheat flour (atta).
• Keeping the heat low, slow roast the atta, while stirring constantly with a spatula.
• Continue to stir evenly and break the lumps that will form initially. It will start to loosen up a bit.
• Keep stirring continuously on low heat. After about 10 minutes, the flour will start to loosen up and become light and fluffy.
• Continue roasting for another 8 to 10 minutes or until the flour turns light golden brown. At this stage the ghee will start to separate, filling the kitchen with a delightful aroma.
• I roasted the atta for around 18 minutes on low heat until it had a nice and light golden color.
• Turn off the heat. Be cautious at this stage and remove the pan from the stove quickly. Keep stirring the mixture for 1 minute. This will avoid the atta from being overcooked.
• Then add grated or powdered jaggery. It will start to melt right away. Quickly mix it until the jaggery is fully combined.
• Immediately pour into the prepared plate, even out the surface using the back of the spatula or back of the steel glass or katori.
• Let it cool down slightly, about 10 minutes. While it is still warm, Slice into the desired shape and size. I cut it into 12 square pieces.
• Garnish it with almonds, rose petals, and silver vark (this step is completely optional).
• Let it cool for about 30 minutes.
• Store it in an airtight container. This sweet stays good up to 15 days. Enjoy!