Sukhdi (gol papdi)
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A simple sweet of wheat flour roasted in ghee and set with jaggery, made in minutes for festivals and prasad.
Region: GujaratOccasion: Festivals, temple prasad and winterTime: 20 minServes: 16 piecesVegetarian
Ingredients
- 1 cup whole-wheat flour (coarse is best)
- ½ cup ghee
- ¾ cup grated jaggery
- ½ tsp cardamom powder
- 1 tbsp desiccated coconut or poppy seeds (optional)
Method
- Grease a plate and keep it ready.
- Heat the ghee and roast the flour on low heat, stirring, for 8–10 minutes until it smells nutty and turns light brown.
- Take the pan off the heat and wait 1 minute.
- Add the jaggery and cardamom and stir quickly until the jaggery melts.
- Spread at once on the plate, sprinkle coconut or poppy seeds, and cut into diamonds while still warm.
History
Sukhdi is one of the oldest home sweets of Gujarat, needing only three ingredients that every kitchen keeps.
Significance
It is offered at the Mahudi Jain temple, where by tradition the prasad of sukhdi is eaten within the temple grounds, and is made for festivals and new mothers.