Gur papdi, also known as Gol papdi or Sukhdi, is a traditional Gujarati sweet made with wheat flour, jaggery and ghee. It is prepared by roasting wheat flour in ghee, mixing it with jaggery, and cutting it into small square shaped pieces. Making gur papdi at home is easy and requires just a handful of basic ingredients.
Gur Papdi Recipe
If there is one sweet which you want to make in less than 15 minutes, this is it. This is Gur papdi which literally means jaggery barfi. This is the second time I am making it, the last time I made this was around 5 to 6 years ago. I didn’t add milk in it, but after my besan ladoo, I like to add little milk to get the grainy texture.
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About Gur Papdi Recipe
Gur papdi, also known as Sukhdi or Gol papdi, is a popular Gujarati sweet made with just three basic ingredients like wheat flour, jaggery and ghee. It is one of those simple homemade sweets that needs just a few ingredients and very little preparation.
The ingredients are easily available in most Indian kitchens and you can prepare it anytime for a delicious sweet.
The main ingredient in this recipe is whole wheat flour. It is roasted slowly in ghee until it turns aromatic and changes color. Jaggery is then mixed into the roasted flour to add sweetness and to bind the mixture.
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It is also important to add jaggery only after switching off the stove. The residual heat from the roasted flour is enough to melt the jaggery. Adding it while the pan is still on the heat can make the mixture hard and affect the final texture.
Once the mixture is ready, spread it on a greased plate, levelled and cut into diamond or square shaped pieces while still warm. You can also add chopped almonds, cashews for an extra crunch or use cardamom powder for extra flavour.
Traditionally, Gur papdi is prepared in Gujarati homes during winter and festivals like Holi, Diwali and Navratri. It is also offered as prasad at the famous Mahudi Jain temple in Gujarat, where gur papdi is served fresh and warm.
Ingredients
- Wheat flour : The only flour used in this barfi recipe is wheat flour. Use good quality whole wheat flour to make gur papdi.
- Ghee : Ghee is used for roasting the flour. Make sure to use pure desi ghee for flavour.
- Milk : a small amount of milk is added into the mixture which gives slightly grainy texture to the barfi.
- Jaggery : I have used powdered jaggery for sweetness and it gives the authentic taste.
- Nuts : I have used sliced almonds for topping. You can use almond, pistachio, or cashews as per your preference.
Step by Step Pictures
Roasting Wheat Flour
1)Take ghee in a pan and melt it gently. Once the ghee is melted, add in the whole wheat flour into the ghee.
2)Use a spatula to mix the wheat flour into the ghee. Now start roasting the wheat flour in the ghee for atleast 8 to 10 minutes on low heat.
3)Keep constantly stirring. The wheat flour will start to change colour, it will start to toast in the ghee.
4)You will be able to smell the nutty aroma of the wheat flour as it toasts in ghee.
5)Once the wheat flour is well toasted. This is how it looks.
Gur Papdi Mixture
6) add in milk and mix well. Adding milk will helps achieve the grainy texture.
7)Be careful at this point as the mixture will start to foam up and get hot and bubbly.
8)Once the milk is mixed evenly into the wheat flour. Take it off the heat.
9)Now add in the grated or powdered jaggery.
10)Mix the jaggery into the wheat flour mixture. The residual heat will make the mixture get thick.
Setting Gur Papdi
11)Once the jaggery is combined with the wheat flour and has thickened. Transfer this mixture to the greased pan. Use a spatula to press the mixture evenly in the tray.
12)Now sprinkle the top with sliced almonds. Press the almonds over the mixture so it sticks on top. Now use a sharp knife to cut the barfi into your preferred shape.
13)Allow this barfi to set for 1 to 2 hours. The mixture will firm up almost instantly. Once it is completely set, use the sharp knife to cut the barfi again along the cuts.
14)Remove the barfi gently from the pan. Serve.
Expert Tips
- Always roast the wheat flour on low heat until it turns aromatic and slightly darker in colour. Don’t rush this step, as it can affect the final taste.
- Make sure to use fresh, good quality powdered jaggery as it melts easily and mixes well with the roasted flour.
- Don’t add jaggery over heat. Turn off the flame before adding jaggery. Cooking jaggery for too long can make the papdi hard.
- The texture of the burfi depends on the flour roasting time and the time of adding jaggery.
- If the mixture looks too dry and does not hold together, add a little ghee to bind it.
- You can also add cardamom powder for extra flavour.
Storage and Serving
Let the gur papdi cool completely before storing. Store them in an airtight container at room temperature for a week. Serve gur papdi as an evening snack along with a cup of hot masala tea or black coffee.
FAQ
Q. Why is my gur papdi hard ?
Gur papdi can become hard if the jaggery is cooked for too long or added while the pan is still on heat. Always switch off the flame before adding jaggery and mix it with the warm flour mixture.
Q. Can I use brown sugar instead of jaggery ?
Yes, you can use brown sugar, but it may change the taste and texture of gur papdi. Jaggery gives the sweet its traditional flavour, so I recommend using jaggery for the best results.
Q. When should I cut gur papdi ?
Cut the gur papdi when the mixture is slightly warm and has started to set. Don’t wait until it cools completely, as it may become crumbly and difficult to cut in shape.
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Gujarati Gur Papdi Recipe (Golpapdi Recipe, Sukhdi Recipe)
Gur papdi, also known as Gol papdi or Sukhdi, is a traditional Gujarati sweet made with wheat flour, jaggery and ghee. It is prepared by roasting wheat flour in ghee, mixing it with jaggery, and cutting it into small square shaped pieces. Making gur papdi at home is easy and requires just a handful of basic ingredients.
Equipment
Square pan for setting barfi
Nutrition
Nutrition Facts
Gujarati Gur Papdi Recipe (Golpapdi Recipe, Sukhdi Recipe)
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
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