Winter Special Recipe: Try Gujarat’s famous Guru Paddi / Gol Paddi / Sukudi at home during this chilly season.
Gur papdi or Sukhdi It is a traditional sweet that is eaten mainly in Gujarat. It is made by adding wheat flour and jaggery to ghee. Sukhdi kaleb geaslen is an Indian sweet made from wheat flour and jaggery with ghee. The perfect snack for your child’s lunch or dinner. Chef Sanjot Keer, founder of Your Food Lab and creator of digital content, shares his recipe for Gur Papdi/Gor Papdi/Sukhdi.
Gur Papdi / Sukhdi Recipe
- Preparation time: 10-15 minutes
- Cooking time: 25-30 minutes
- Serve: 6-8 people
material:
- melon seeds | 1/3 cup
- White sesame seeds | 1/3 cup
- Dried Coconut | 1/3 cup (dried)
- Edible gum | 1/3 cup
- Cashews | 1/2 cup
- almonds | 1/2 cup
- Ghee | 1.5 cups
- Flour | 1 cup
- Karkara Atta | 1 cup
- Green Cardamom Powder | 1/2 tsp
- Long pepper powder | 1 tbsp
- Ginger powder | 1 tbsp
- Nutmeg | pinch (grated)
- Jaggery | 1 cup (chopped)
- ghee | on request
Method:
- Put the frying pan on high heat, and when the heat is removed, lower the heat and add melon seeds and white sesame. Fry and roast over low heat until lightly golden brown.
- Then transfer them to a bowl, add coconut to the same pan, dry roast until light golden, transfer to another bowl and let cool.
- Take out a few teaspoons of melon and sesame seeds in a separate bowl and use as a garnish.
- Additionally, transfer the remaining melon and sesame seeds to a mixer grinder jar and grind them into a coarse powder before transferring them to the mixer grinder jar.
- Put the edible gum into a mixer grinder jar and grind it to a coarse powder.
- Put the cashews and almonds into a chopper and grind to a coarse powder as well.
- To make the mixture, put the ghee in a hot pot and when the ghee is melted add the flour and karkala atta and keep stirring constantly to avoid lumps.
- Cook the flour over low heat until it has a dark biscuit color. This process will take 12-15 minutes.
- When the flour is dark and has a biscuit-like color, add the edible gum powder. Adding gum powder will soften the ghee and flour mixture, so add it carefully. Stir and cook over low heat for 1-2 minutes.
- Turn off the heat and add melon & sesame powder, cashew almond powder, coconut powder, cardamom powder, long pepper powder, ginger powder, nutmeg powder and mix well. Add chopped barley and mix until the perilla dissolves. Be sure to turn off the fire. No need to cook jaggery.
- When all the jaggery is melted, grease a large plate with ghee and add the mixture to the plate.
- Use a spatula to flatten the mixture further, then use a potato masher to flatten, then garnish with more reserved melon seeds and sesame seeds, let the gurupapdi harden for 10 minutes, then cut into squares and allow to harden completely. increase.
- Once set, remove the cut ghoul papdi from the mold and serve.
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