Friday, April 8, 2016

Gudpapdi | Sukhdi

Blogging Marathon# 63 -Journey through the cuisines: Day 7
State: Gujarat 
Dish: Gudpapdi


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!



Ingredients

Wheat Flour 2 cups
Jaggery 1 1/2 cups
Ghee 1 cup
Khuskhus/ poppy seeds (optional)




Method

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. 

Press it evenly. Using a sharp knife, make markings to cut the pieces. Let the sukhdi cool a little, and then separate the pieces. Store in airtight container for a few days. 







16 comments :

  1. I love the texture of the Sukhdi. I love this sweet, its perfectly made and very well presented.

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  2. What a delicious looking sweet. It sounds pretty easy to make...

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  3. Never made gud papdi at home but it's on my to do list for a long time. Yours look delicious, bookmarked the recipe:)

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  4. Gudpapdi looks great and love the addition of poppy seeds. I am going to raid your blog for next month's theme, 3 ingredient dishes.. :)

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  5. I have been wanting to make this for a while now, never got around..so nicely done and sliced..

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  6. Sukhdi looks so delectable and mouth watering.Love the presentation too.

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  7. Wow.. awesome sweet from gujarat.. Looks delicious. I bet it would have tasted delicious too.

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  8. Wonderful choice of recipe and looks awesome. Three ingredients and a very flavorful recipe :)

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  9. What a simple and easy to make Gujarati sweet. Looks delicious.

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  10. Wish you pack some of this traditional sukhdi, they came out extremely prefect and alluring.

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  11. 3 ingredients and such a beautiful result?Fantastic!

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  12. Lovely burfis. This is such an easy sweet to make and don't even have to struggle for the correct consistency of the burfi.

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  13. EVERYONE in my house loves this !! and I have tried 2-3 times without too much success.. I rely on gujju friends to pass us some ! will try ur proportion and recipe, smruti !

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  14. Looks extremely tempting! You have presented it so well!!

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  15. Such a great choice. Awesome clicks!!!

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