Starting week 2 of our month-long ‘Journey Through The Flavors’, I am starting with alphabet G. I have a very traditional Winter sweet that is popular in many states by different names. The Gur Papdi can essentially be labeled under 3 ingredient recipe. All it needs is Ghee, wheat flour, and jaggery. The other flavorings and toppings are used based on preferences and can be used as needed.
What is Gur Papdi
Gur Papdi or Gol Papdi as it is called in Gujarat is also known as Sukhdi in the Sindhi cuisine. It is prepared mainly during the winter months to keep the body warm. It is so simple to make and takes only 15 minutes from start to finish. I am a big fan of burfis and this has a very addictive flavor and beautiful crumble-in-the-mouth texture. The boys are still home and it was a perfect time to make a small batch of the Sukhdi. My older one ate a piece and said that it was interesting. But, my little one though, liked it a lot and I saw him come back for one more piece. My husband also loved it and the 9 pieces that I made disappeared by night.
Procedure to make Gur Papdi
Grease a small pan with ghee and keep it ready
Measure the ghee in a pan and heat it on medium heat. Once the ghee is hot, add the measured wheat flour and fry it on low flame.
Keep frying it until a nice aroma releases and the flour changes color to a slightly darker shade.
Add the cardamom powder and mix well.
Turn off the flame and place the pan on the countertop on a trivet.
Add the measured jaggery and mix well to combine. With just the heat that remains in the pan, the jaggery will melt and combine well.
Pour the mixture immediately onto the greased pan and sprinkle the chopped almonds.
Press it down with a spatula to even it out.
Let the Gur papdi cool down a bit and then make slices of them. Cut them when they are still a little warm, as they will crumble if completely let to cool down.
Let it cool completely and then store it in an airtight container.
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