Sukdi Recipes

SUKHADI | GOL PAPDI | GUR PAPDI

Steps:

• First, prepare the tray, plate, or thali to set the sukhdi. Grease the tray (bottom and sides) well with a little bit of ghee. I have used a 7x5x1 inch rectangular tray.
• Take the ghee in a pan. Turn the heat on low-medium.
• Once the ghee is melted and gets slightly hot, add wheat flour (atta).
• Keeping the heat low, slow roast the atta, while stirring constantly with a spatula.
• Continue to stir evenly and break the lumps that will form initially. It will start to loosen up a bit.
• Keep stirring continuously on low heat. After about 10 minutes, the flour will start to loosen up and become light and fluffy.
• Continue roasting for another 8 to 10 minutes or until the flour turns light golden brown. At this stage the ghee will start to separate, filling the kitchen with a delightful aroma.
• I roasted the atta for around 18 minutes on low heat until it had a nice and light golden color.
• Turn off the heat. Be cautious at this stage and remove the pan from the stove quickly. Keep stirring the mixture for 1 minute. This will avoid the atta from being overcooked.
• Then add grated or powdered jaggery. It will start to melt right away. Quickly mix it until the jaggery is fully combined.
• Immediately pour into the prepared plate, even out the surface using the back of the spatula or back of the steel glass or katori.
• Let it cool down slightly, about 10 minutes. While it is still warm, Slice into the desired shape and size. I cut it into 12 square pieces.
• Garnish it with almonds, rose petals, and silver vark (this step is completely optional).
• Let it cool for about 30 minutes.
• Store it in an airtight container. This sweet stays good up to 15 days. Enjoy!

SUKDI

Steps:

• Heat a deep kadai, with ghee and add atta and roast till the atta turns reddish.
• When atta becomes reddish, switch off the flame and add powdered jaggery and mix well.
• Powder the mixture into a vessel and press it well with a flat vessel.
• Cut it into pieces and serve with nuts.