Sukhdi is a Gujarati recipe. Its a very healthy recipe as it has wheat flour and Jaggery. This is done during winter as an energy bar. I just came across this recipe in facebook and I wanted to try. As always I love any sweet made using wheat flour. The aroma of the roasted wheat flour/atta is the best. I have never had any sweets made of atta until after my marriage. One of our relative taught me how to make the atta laddu and after that I want any sweet that is made of atta.
It’s an easy recipe and you can churn the whole thing in just 15 mins and this sweet can be had when it is warm as well. I refered this recipe here. Adding dates to this makes it a real energy bar, in that case we can reduce the amount of jaggery.
The original version of this sukhdi is without adding any dry fruits or cardamom. If you prefer you can add them for the crunchiness and flavour. It’s a melt in the mouth sweet. Hope you all will try this for Deepavali.
Its called Sukhdi in Gujarati and Gur Papdi in Maharashtra. It’s a very easy and simple sweet that can be made in a jiffy.
Cusine: Indian(Gujarati) | Category: Deepavali recipes/Sweets | Prep time: 20 mins | Makes: 20 to 25 squares (1/2″ thick)
- Wheat flour/Atta – 1 cup
- Jaggery – 3/4 cup
- Ghee – 1/2 cup
- Cardamom powder – a pinch
- Cashew – 10 nos. (chopped into small pieces)
- Take all your ingredients.
- Take a thali or plate to spread the burfi. Spread little ghee and set it aside.
- Chop the cashews.
- Take ghee in a pan and roast the cashews until golden brown.
- Take the 1/2 cup ghee in a non stick kadai and allow it to heat.
- After the ghee gets heated add the wheat flour/atta and stir.
- Keep stirring continuously until there is a nice aroma from the roasted atta.
- When the oil oozes out and the smell is predominant switch off the flame.
- Add the jaggery and mix everything well until the jaggery is melted completely.
- Add the roasted cashews and cardamom powder at this stage and mix well.
- Now take the greased thali and spread the mixture and flatten it using a flat based utensil/katori.
- Makes slices immediately after spreading.
- Allow it to cool down completely and then remove each slice separately and store it in an air tight container.
Note : I did two batches and one with cashews for the crunch and the other with nothing.
This is flavourful by itself. I didn’t add cardamom. If you prefer the flavour then you can add a pinch and mix them finally.
Do not add the jaggery and heat it for long then the burfi will become chewy. Its enough to add the jaggery after the stove is switched off. It melts with the heat in the pan and the flour. Do take a powdered jaggery as it helps it to melt soon.
Adding a pinch of salt enhances the taste of sugar in the sweet.
Amount of jaggery can be altered to ones taste but the amount of ghee should not be compromised.
It stays good for almost two weeks.
Adding little milk finally before spreading will make them more softer but the shelf life is reduced.
Slice them into diamonds or squares when warm. Allow it to cool and then take the pieces and store in an air tight container.
Try your shape. The Sukhdi is ready. Try this sweet for this Deepavali and do let me know if you all liked it.