Sukhdi

           Sukhdi, also known as Gol-Papdi is a famous Gujarati sweet dish. It is made on almost all auspicious events in a Gujarati home. I just loved the way my mom used to make it, they were just the best. I still remember coming back from school or tuition and hogging down 2-3 pieces at a time.

Sukhdi is very simple to make, and what makes it more inviting is the fact that it can be stored for a fortnight or so without any problems. It is not too sweet, and combines the goodness of wheat, jaggery and ghee.

So here is the recipe:

Ingredients:

2 cup Wheat flour
1 cup Thinly grated jaggery
2 cup Ghee

Method:

• Heat the ghee in a pan
• Once the ghee is hot enough, reduce the heat to medium
• Now add the wheat flour
• Mix it well and roast the flour until it is slightly brownish. Once you start getting a nice aroma, you can be sure it is done.
• Also, at this point, the ghee will start separating from the mixture slightly.
• Remove the mixture from the flame and then add jaggery to it.
• Now, you will need to mix it quickly before it starts cooling down, and pour the mixture in a plate.
• Spread evenly making a thin layer on the plate with a flat spoon or a flat bowl.
• Once it is cooled, make pieces of any shape, I prefer diamond shape, and store it in a container.

Tip: It tastes the best while it is still hot, try some before it cools down.