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GUR PAPDI/SUKHDI RECIPE

Sukhdi has soft, crumbly and melt in your mouth texture. The piece of gur papdi/sukhdi cannot hold well like burfi or kaju katli. yes it is that soft, so it will get break or fall apart very easily. This texture is because of the ghee. The more ghee you use, more softer you will get.<br><br>

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GUR PAPDI/SUKHDI RECIPE

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  1. GUR PAPDI/SUKHDI RECIPE

  2. Sukhdi has soft, crumbly and melt in your mouth texture. • The piece of gur papdi/sukhdi cannot hold well like burfi or kaju katli. yes it is that soft, so it will get break or fall apart very easily. This texture is because of the ghee. The more ghee you use, more softer you will get. • Ghee and Jaggery keep us warm in winter. it is the perfect fudge/burfi to not only satisfy your cravings but with whole wheat flour in them, healthy too!

  3. GUR PAPDI/SUKHDI (Whole Wheat Indian Fudge) A super easy 3-ingredient Indian fudge made with just whole wheat flour, jaggery (unrefined cane sugar) and ghee/clarified butter. Enjoy it as a healthy snack or dessert any time! Ingredients • 1 cup whole wheat flour/atta • ½ cup powdered/grated jaggery (unrefined cane sugar) • ½ cup ghee/clarified butter • ¼ teaspoon powdered green cardamoms/elaichi • 2 tablespoons of white sesame seeds, lightly roasted • 2 tablespoons slivered almonds

  4. Instructions • Grease a tray with melted ghee/oil and keep aside. • In a large deep saucepan/kadai, heat ghee until just melted. • Stir in the atta/whole wheat flour and cook/roast/fry on medium low heat, stirring continuously. • Keep mixing and stirring until the flour starts to turn slightly dark and you get a nice aroma. • Initially, when you add the flour and mix, the mixture will be like a thick liquid. As you continue to fry it, you will notice that it starts to thicken and then after it has roasted/fried well, it will loosen up again and will start to look like a liquid again. This took me about 14 minutes. • At this stage, remove from heat and keep on a trivet. Keep stirring the mixture as the pan is still hot and the flour may burn at the bottom.

  5. Once the mixture is slightly cool, add the cardamom powder, roasted sesame seeds and powdered/grated jaggery and mix well with a spatula/spoon to combine well. • As soon as you see the jaggery has completely melted and has combined, immediately pour the mixture into the greased pan. • Smoothen the top with a flat silicone spatula, greased metal spatula/ flat-bottomed bowl. • Immediately, sprinkle more sesame seeds and slivered almonds and press gently to embed them into the soft burfi. • While the burfi is still warm, make cuts into desired shapes. Let cool completely. • Serve fudgy, healthy and super delicious Gur Papdi/Gol Papdi/Sukhdi to you family and friends this winter. I have been munching on them whenever I get a sweet snack attack; they are so delicious. • Enjoy and Happy Cooking!

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