Gur Papdi is a traditional Gujarati sweet prepared in winter and for Makar Sankranti. Gur Papdi is also known as sukhadi/gol papdi/gor papri. The main 3 basic ingredients used are whole wheat flour, a generous amount of ghee, and jaggery.
The whole wheat flour is roasted in an ample amount of ghee until it turns aromatic and golden brown in color. Then it is removed from the stove and grated jaggery is added. Then mix it and set it on a plate. You can add any dry fruits of your choice. Then cut it into any desired shape and serve. This gud papdi is healthy as it is made with atta, jaggery, and ghee.
I have used organic atta and jaggery. Also, I have used homemade ghee. Organic jaggery comes in the form of powder. So, either use the organic jaggery or else if you are using the regular jaggery grate it without any lumps. We are not going to melt the jaggery as we do for other sweets. It is directly added to the roasted atta, so make sure there are no lumps in the jaggery. Now let us see how to prepare this recipe.
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- 1 cup Whole wheat flour/Atta
- 1/2 cup Ghee
- 1/2 cup Jaggery powdered/grated finely
- 1 tbsp Pistachios/Pista finely chopped
- Grease a plate or tin with a tsp of ghee and keep it ready aside.
- Melt ghee in a non-stick pan on a medium-low flame. Add flour to ghee and saute it on low flame for about 10-12 mins or until it turns aromatic with a nice golden brown color. once done, switch off the flame.
- Remove the pan from the stove. Add grated or powdered jaggery and mix well without any lumps.
- Once the mixture combines well, pour it into the greased tin and spread it evenly with a flat spatula or bowl.
- Garnish with pistachios and press it gently so that it will stick to the papdi.
- While it is still warm, cut it into the desired shape. Store it in an air-tight container for a week.
- The specified amount of jaggery was enough for us. If you have a sweet tooth, increase 1/4th cup of jaggery.
- Either add powdered jaggery or grated jaggery. There should be no lumps or else it will not mix with the flour thoroughly.
- Once you add the jaggery to the flour, mix it quickly as it takes only a min to gather. Also, keep the greased tin/plate ready.
- If you feel like the mixture is getting too hard, you can add a tbsp of warm milk to the mixture.
Healthy and delicious Gud Papdi is ready to relish.
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