Gujarati Dry Fruits Sukhdi - Gur Papdi - Golpapdi Recipe

Gujarati Dry Fruits Sukhdi is a sweet dish made using wheat flour, clarified butter and jaggery. It is enriched with dry fruits to give it a very delectable and rich taste. It is also called Gur Papdi or Golpapdi. It is easy to make and cooks fast. Made especially during festive or ceremonies this mithai is consumed during winters. Do try this recipe.

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INGREDIENTS:

1/2 cup clarified butter (ghee)

1/2 cup finely ground wheat flour

1/2 cup coarsely ground wheat flour

1/3 cup dry fruits powder (Cashewnuts & Almonds)

1/4 tsp cardamom powder

1/2 cup grated jaggery (gud)

2 tsp pistachio clippings

Ghee for greasing

SERVES: Makes approx 350gm Sukhdi (9 pieces) 

PREPARATION TIME: 10 Mins

COOKING TIME: 12 Mins

TOTAL TIME: 22 Mins

* 1 CUP = 237 ML

METHOD:

1. Take clarified butter (ghee) in a pan. Add finely ground wheat flour & coarsely ground wheat flour.

2. Keep flame low and mix well. Cook for 10-12 min till brown in color. 

3. After the flour turns brown in color, switch off the flame.

4. Add dry fruits powder & cardamom powder. Mix well. 

5. Now take the pan on kitchen counter and stir the mixture for 2-3 min so that it cools down a little. 

6. After 2-3 min add grated jaggery (gud). 

7. As you mix you will see that the mixture will turn in to a ball and leave the sides of the pan.

8. Grease a cake tin or a thali with some ghee.

9. Pour dry fruits sukhdi mixture in it, press & level it.

10. Garnish with pistachio clippings. Lightly press the pistachios to incorporate.

11. Allow it to cool down for 10 min.

12. After 10 min make cut pieces using a thin spatula or knife.

13. Allow dry fruits sukhdi to set for 1-2 hours & then take out pieces.

14. Dry fruits Sukhdi or Gud Papdi or Gol Papdi is ready!

TIPS:

1. You can avoid coarsely ground wheat flour & instead add 1/2 cup finely ground wheat flour.

2. Add Gud to the mixture only after removing it from gas & allowing it cool for 2-3 mins. This will help set Sukhdi well and it will not be soft like halwa.

3. For garnish, You can also take almond clippings.

4. I have used a greased 6" cake tin.

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