Blogging Marathon# 63 -Journey through the cuisines: Day 7
In the past six days I have posted Gujarati recipes from A to F, but no sweet recipes yet. The state of Gujarat has its own set of sweets, and unfortunately they all begin from letters beyond H. There is Jalebi, Shrikhand, Magaj, Sonpapdi, Kheer, Peda, Ladoo, Kaju Katli. But I wanted to balance all the savory dishes with a sweet, and finally added this Gudpapdi.
This traditional Gujarati sweet needs just three ingredients and comes together in a few minutes. In most Gujarati households, Sukhdi or gudpapdi is almost always present. I remember in my childhood, my grandmother would be ready with a new tray of gudpapdi before the previous one was over. An unlimited supply of sweets to enjoy post dinner.
The word gudpapdi is made of two parts: gud or god meaning jaggery in Gujarati and papdi means layers. So essentially this sweet is made as a layer of flour and jaggery, mixed with ghee. The pieces of gudpapdi are soft and they do not form like kaju katli or other similar sweets. They rarely have perfectly straight edges. The texture will depend on the thickness of the wheat flour used. If you use a very thin version, you will get fine papdi. If the flour is slightly coarse, the texture of the final dish will be likewise.
Coming to the color, the dish will reflect the color of the jaggery used. If you find dark colored jaggery, you dish will be dark in color. If your jaggery is as light as mine, the gudpapdi will be a slightly light color too. The softness of gudpapdi is determined by the amount of ghee. If you add more ghee, the sweet will be soft and vice versa. I topped the final dish with khus khus or poppy seeds to give it a good texture, however, it is absolutely optional. Time to indulge in some sweetness with this gudpapdi!
Wheat Flour 2 cups
Jaggery 1 1/2 cups
Ghee 1 cup
Khuskhus/ poppy seeds (optional)
Line a steel plate with ghee. Keep it ready before starting. Keep khuskhus seeds handy too.
Heat ghee in a broad pan. Once melted, add the flour. Cook the flour on medium flame till it becomes aromatic and slightly dark colored.
Chop the jaggery or grate it. The gudpapdi is best made from darker colored jaggery. Mine was a little light and it gave light colored sweet.
Once the flour is well cooked, turn down the flame. Add the grated jaggery. The heat from the pan and flour is enough to completely melt the jaggery.
Mix everything quickly. Once the jaggery melts completely and it all comes together, transfer to the plate. Using a spatula, spread it evenly and sprinkle poppy seeds over it. This is completely optional.