Gur Papdi is a traditional sweet made with wheat flour, ghee and jaggery. This recipe has soft texture with bit crumbly bite and rich flavour from ghee. It is a simple sweet but the taste comes very good when it is made properly. The jaggery gives natural sweetness and also add light earthy flavour to it.
This recipe is usually made during festive times or even as quick sweet at home. It does not need many ingredients and gets ready in less time. It is spread out and cut into small pieces. You can keep this recipe simple and still get good homemade sweet without much effort.
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About Gur Papdi
Gur Papdi also called as Sukhdi or Gol Papdi is a traditional Gujarati sweet. It is made by roasting wheat flour in ghee and then mixing it with jaggery. The mixture is cooked to halwa consistency then set and cut into pieces. It is one of the simple sweets made in many homes.
The texture of this sweet is soft and bit grainy. Wheat flour gives the base and roasted flavour while ghee adds richness to it. Jaggery melts into the mixture and gives sweetness along with earthy taste. Cardamom powder adds light aroma which blends well with the sweet.
You can make few variations and try this recipe. You can add in nutmeg powder instead of cardamom for different flavour. You can also add in nuts like almonds or cashews for crunch, also the sweetness can be adjust by changing the quantity of jaggery used in the recipe.
I usually make Gur Papdi when I want quick sweet without much work. It comes together fast and everyone at home like it because of the simple and homely taste.
Gur Papdi Ingredients
- Wheat Flour - I have used wheat flour as main base for this recipe. It gives structure and roasted flavour to the sweet. You can use good quality atta for better taste.
- Jaggery - I used grated jaggery for sweetness in this recipe, it gives natural sweet taste and slight earthy flavour.
- Ghee - I just used for roasting the flour for rich flavor and smooth texture to the sweet. You can adjust the quantity little if needed.
- Cardamom Powder - I added small pinch cardamom powder for flavor. It gives nice aroma to the sweet. You can skip or replace with nutmeg powder.
- Almonds - I have used chopped almonds for topping. It gives slight crunch and makes the sweet look good. You can also use other nuts.
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How to make Gur Papdi Step by Step
- Grate jaggery measure and set aside along with cardamom powder. Chop almonds and keep it ready. Heat ghee in a pan.
2. Add a pinch of wheat flour and see if it bubbles up then its perfect. Add wheat flour and keep roasting in low flame.
3. Keep stirring.Roast until it turns a little darker in shade may be for 3-5 minutes. Switch off and keep the pan off the flame. Do all this off the flame : Now add jaggery and cardamom powder.
4. Mix well until jaggery is evenly mixed.Immediately transfer to a greased tin and level it.
5. Sprinkle chopped almonds, and using a flat bottomed bowl level it. I used a parchment paper over it then levelled it.
6. When it is still warm cut with a greased knife. Cut into small squares. Cool down then store.
Store and serve!
Expert Tips
- Roasting flour - I usually roast wheat flour in low flame till it changes colour slightly. If not roasted well the taste may not come good.
- Mixing jaggery - I add jaggery after switching off the flame. This helps it melt slowly and mix evenly without hardening.
- Working fast - After adding jaggery I mix and transfer quickly. If delayed the mixture may become crumbly.
- Setting - I level the mixture evenly in the tray while it is still warm. This helps to get even pieces.
- Cutting - I cut the pieces when it is still warm. If it cools fully it may become hard to cut.
Serving and Storage
Serve Gur Papdi as sweet for festive time or after meals. This goes well as quick homemade dessert. Store the pieces in airtight container at room temperature for few days.
FAQS
1. Can I use sugar?
Yes you can use sugar but the taste will be different. Jaggery gives more rich and earthy flavor.
2. Why is my mixture crumbly?
This may happen if you did not mix quickly after adding jaggery. Work fast to combine well.
3. Can I skip cardamom powder?
Yes you can skip it if you want plain taste. It is optional for flavor.
4. Can I add more nuts?
Yes you can add more nuts as per your liking. It gives more crunch.
5. How long can I store Gur Papdi?
You can store in airtight container for few days. It stays good at room temperature.
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📖 Recipe Card
Gur Papdi | Gujarati Sukhdi
Ingredients
- ½ cup wheat flour / atta
- ⅓ cup jaggery grated
- ¼ cup melted ghee
- a tiny pinch cardamom powder
- 1 tablespoon chopped almonds
Instructions
- Grate jaggery measure and set aside along with cardamom powder.
- Chop almonds and keep it ready.
- Heat ghee in a pan.
- Add a pinch of wheat flour and see if it bubbles up then its perfect. Add wheat flour and keep roasting in low flame.
- Roast until it turns a little darker in shade may be for 3-5mins. Switch off and keep the pan off the flame.
- Do all this off the flame :Now add jaggery and cardamom powder.
- Mix well until jaggery is evenly mixed. Immediately transfer to a greased tin and level it.
- Sprinkle chopped almonds, and using a flat bottomed bowl level it. I used a parchment paper over it then levelled it.
- When it is still warm cut with a greased knife. Cut into small squares.
- Cool down then store Gur Papdi!
Notes
- After adding jaggery be quick just mix well and transfer and level it else it will crumble and burfi can't be shaped.
- The authentic sukhdi recipe does not use any flavouring so if you want you can even skip cardamom powder. You can even replace cardamom powder with nutmeg powder.
- Use powdered jaggery or grated jaggery so that it gets easily mixed.
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