Make the famous Sukhdi at home like this, keep these things in mind to prepare it properly

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Preparations for making Gol Papdi, also traditionally called Sukhdi, begin in homes in Gujarat. Made from a combination of wheat flour, desi ghee and jaggery, this sweet is not only delicious but is also considered very beneficial for health. Due to less ingredients and being prepared in very short time, it can be made easily in any season.

Make the famous Sukhdi at home like this, keep these things in mind to prepare it properly

Make Gujarat’s famous Sukhdi at home.

necessary materials

To prepare delicious Sukhdi, mainly three ingredients are required:

  • Wheat flour: 1 cup
  • Desi Ghee: 4 to 5 tbsp
  • Grated jaggery: 1/3 to 1/4 cup
  • Cardamom powder: 1 tsp (as per taste)
  • Grated coconut: for garnishing

Easy method of making Sukhdi

The process of making Sukhdi is very simple, but it is important to take care of the flame and time to get the right texture:

1. Fry the flour: Melt desi ghee in a nonstick pan. Now add wheat flour to it and fry on low flame while stirring continuously for 15 to 20 minutes until it turns golden.

2. Add sweets: When the flour starts giving out a nice aroma and the color turns golden, take the pan down from the flame. Now add grated jaggery, cardamom powder and grated coconut to it.

3. Melt the jaggery: While the mixture is still hot, keep mixing the jaggery well so that it melts with the heat of the flour and becomes homogeneous.

4. Set in a plate: Apply some ghee on the surface of a plate and grease it. Take out the prepared lukewarm mixture on a plate and spread it evenly with the help of a flat spoon or the back of a bowl.

5. Cut and store: Once cooled slightly, cut it into traditional diamond shapes (Kaju Katli shape). After it cools completely, store it in an air-tight container. It can be kept for 2 to 3 weeks and eaten.

“The most important thing while making Sukhdi is to always add jaggery only after turning off the gas or removing the pan from the flame. Adding jaggery to the boiling mixture makes it hard.”
—Traditional Gujarati Cook

Don’t make these 5 mistakes while making Sukhdi

Often, while making Sukhdi for the first time, some small mistakes spoil its taste and texture. Take special care of these things:

  • Frying on high flame: Never fry the flour on high flame. Due to this, the flour gets burnt from outside, which causes bitterness in the Sukhdi.
  • Leaving raw flour: Frying flour less in haste leaves it raw, which not only spoils the taste but is also not good for digestion.
  • Old or hard jaggery: Always use soft and good quality jaggery for sweets. Old or hard jaggery does not dissolve properly, due to which the jaggery becomes brittle and starts breaking.
  • Delay in mixing: Add jaggery immediately after removing the pan from the flame. Once the mixture cools down, the jaggery will not melt and the texture of the Sukhdi will not become smooth.
  • Cutting after a long time: After spreading the mixture in the plate, make cutting marks in it only when it is lukewarm. Once it cools completely and hardens, it becomes difficult to cut.

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