GOL PAPDI / SUKHDI

This is a very quick, authentic Gujarati sweet dish prepared as a Prasad/ Naivedya/ Offering. It is actually very easy,simple and needs very less time to prepare. It is so simple to make and takes only 10-15 minutes from start to finish and is considered nutritious during winters. It is also known as Gur Papdi or Gud Papdi. In Sindhi it is also called as Sukhdi. Here gur/ gud is nothing but jaggery which is very healthy and iron rich. So gud papdi is thin sweetened pieces made with wheat flour. I was alwasys in the thought that the name for Gol Papdi is not so appropriate. I wondered it was square when the name suggested it was Gol - meaning spherical or laddoo shaped...!! Then my search on net made me realize that Gol was for the jaggery and not for the shape. It is very simple and require only three ingredients i.e. ghee, wheat flour and jaggery. The other flavorings and toppings are used based on preferences and can be used as needed. It is basically prepared during winter months to keep the body warm. It has a very addictive flavor and beautiful crumbly texture. As it is very healthy, you can take 1 piece of sukhdi in your daily breakfast, its best for growing kids.So here is the recipe with all measurements and step-by-step pictures which will definitely help you all.....So keep cooking and share suggestions below in the comment box. 

INGREDIENTS:

1 ¼ Cup Whole Wheat Flour

¾ Cup Pure Desi Ghee

¼ Cup Dried Grated Coconut/ Coconut Powder

2 teaspoon Poppy Seeds

½ teaspoon Cardamom Powder

¾ Cup Jaggery

For Garnishing:

½ teaspoon Poppy Seeds

½ tablespoon Grated Coconut

1 tablespoon Pistachio slivers

METHOD:

STEP 1 – Grease an aluminium tray or plate and keep aside.

STEP 2 - In a flat bottom pan, add whole wheat flour and dry roast it for about 4-5 minutes.

STEP 3 – Then add ½ of the ghee in it and mix it well and roast further. Keep adding ghee and roasting it continuously until the flour changes its colour to golden and gives a nice aroma.

STEP 4 – Roast it further for about 30-35 minutes stirring it continuously.

STEP 5 – Then add powdered coconut and poppy seeds in it and mix it. [see notes]

STEP 6 – Now add jaggery in it, mix it well and switch off the flame. Here you have to work really fast.  Keep stirring till the jaggery melts completely.

STEP 7 – Pour the mixture on to a greased plate or tray and spread the mixture evenly.Garnish it with some desiccated coconut  and pista slice and press it a little and let it set.

STEP 8 – When it sets halfly, cut the pieces with the help of sharp knife. You will not be able to cut pieces properly after setting it completely. 

STEP 9 – Now let it cool down for atleast 25-30 minutes.

STEP 10 – Cut into pieces and gol papdi is ready to serve.

Serve it as a dessert or store it in a clean and air tight container and use it further. Shelf life is adout 20-25 days.

NOTES: *Add grated coconut in a mixer pot and blend it for few seconds which results in fine coconut powder. This helps to retain the shape of the gol papdi properly while cutting it.