GOL PAPDI OR SUKHDI
Gol Papdi is a popular Gujarati dessert made in the winter to increase body heat. A simple dessert you can make in under 20 minutes, Sukhdi requires only a few ingredients. Diwali season is just around the corner, so I wanted to share a traditional Gujarati sweet recipe. This recipe is very simple and great for beginners.
Ingredients needed -
The flour -
You will need whole wheat flour (atta). Avoid using coarse wheat flour.
You will need ghee.
You should use desi ghee for an authentic taste. Let it warm up to room temperature before using. Do not use it cold or melted.
Use jaggery. In Gujarati, the jaggery is called 'Gor' and in Hindi, 'Gud'. I used Kolhapuri jaggery. I prefer the lighter color. You will therefore get a light brown gol papdi.Desi gol (which is darker in color) is also an option. You will obtain darker sukhdi in this case.
The step-by-step process
Prepare the tray, plate, or thali for setting the sukhdi first. Ghee the tray well (bottom and sides). Melt the ghee. Turn the heat to low-medium. When the ghee has melted and is slightly hot, add the wheat flour (atta). Stir continually with a spatula as you roast the atta over low heat. Keep stirring until the lumps have been broken. After a few minutes, it will become a bit looser. Stir continuously over low heat. As the flour loosens up after about 10 minutes, it will become light and fluffy. Roast the flour for another 8 to 10 minutes or until light golden brown. A wonderful aroma will fill the kitchen at this point as the ghee separates. It took me around 18 minutes on low heat to roast the atta until it turned golden brown. Let it cool. Don't leave the pan on the stove for too long at this point. Stir the mixture for one minute. Overcooking the atta will be prevented. Sprinkle grated or ground jaggery on top. The jaggery will begin to melt immediately. Mix until it is completely mixed
Fill the prepared plate, even out the surface with the back of the spatula or the back of the bowl or steel glass. Repeat the wait ten minutes for the mixture to cool slightly.n slightly, about 10 minutes. Once it is warm, slice into desired shapes. I sliced mine into 12 square pieces. It should be stored in an airtight container. You can keep it for up to 15 days.