Gujarat is well known for its special sweets especially laden with ghee and milk. The drool-worthy sweets are simply to die-for! The variety of sweets prepared and consumed is mind-boggling. Simple everyday sweets are also a must, a piece or two with a meal, sounds very inviting. Gur papdi or gol papdi or sukhdi all names of the same sweet.
Gur papdi is nice and simple, it has whole wheat flour (atta), jaggery, desi ghee of course and some dry nuts if desired. It gets ready very quickly but it is a delicate sweet. It is flaky, so make it with love and care! Either way whether you are able to make the papdi or not, it will taste good.
Gur papdi is flavoured with cardamom/elaichi. Once it comes together you can add chopped pista or cashews or badam/almonds like I have added here. Try more sweet recipes from FOI, bele holige, coconut holige, akki haal bai, Dharwad pedha, hesarubele payasa, shavige payasa and more. Try more Gujarati recipes like khaman dhokla, kadhi, methi thepla etc. Also try more whole wheat flour recipes from FOI.
- ½ Cup whole wheat flour/atta
- ⅓ Cup grated jaggery
- 3 Tbsp ghee
- 2 powdered cardamom
- 12 chopped/slivered almonds
- Chop or sliver the almonds and keep aside
- Grate the jaggery and keep aside
- Melt ghee in a pan
- Add whole wheat flour/atta to it and start frying in ghee
- The ghee gets fully incorporated, keep frying
- Keep frying till the mixture starts releasing a fragrant aroma and turns golden
- Sprinkle elaichi powder and turn off heat
- Gur or jaggery can go in next
- Mix lightly till jaggery melts
- Mixture comes together, do not over-mix
- Pour mixture on a greased baking tray
- Press chopped almonds on top
- When they cool slightly, cut into squares, these are sensitive barfis, cut carefully
- Serve with chai!
Fry flour in ghee on low flame only
Do not forget to switch off the flame before adding jaggery and do not overmix
If it is still very flaky add a few drops of ghee and try again, if not do not worry, you can serve in a bowl!
Gur Papdi Stepwise:
Chop or sliver the almonds and keep aside
Grate the jaggery and keep aside
Melt ghee in a pan
Add whole wheat flour/atta to it and start frying in ghee
The ghee gets fully incorporated, keep frying
Keep frying till the mixture starts releasing a fragrant aroma and turns golden
Sprinkle elaichi powder and turn off heat
Gur or jaggery can go in next
Mix lightly till jaggery melts
Mixture comes together, do not over-mix
Pour mixture on a greased baking tray
Press chopped almonds on top
When they cool slightly, cut into squares, these are sensitive barfis, cut carefully
Serve with chai!