Sukhdi recipe | Gol papdi | Gud papdi

Made with only 3 ingredients, this authentic Gujarati sweet Sukhdi recipe is flavorful, tasty, and has a soft melt in the mouth texture. It is also called gur papdi or gol papdi.
#sukhdi #golpapdi #gujaratirecipe

Notes and pro-tips
If you have the block of jaggery, You must grate it using the grater. So there are no chunks of it. Or use the powdered jaggery.
The most crucial step to keep in mind while making this recipe is to make sure the atta is roasted properly. It will take time and some muscle power. You will need to have a lot of patience. Do not rush this step! If you don’t roast the flour properly, you get a raw taste of flour.
You will be able to tell from the aroma, color, and consistency of the mixture. You will notice Some ghee floats on top and you will see a molten lava kind of consistency.
Keep the heat on low at all times while roasting the flour. If the heat is high, the flour will turn brown quickly and might burn while still being raw.
It only takes a minute for the well-roasted flour to burn. So be extremely cautious at the final stage.
If making a larger quantity, use a wider bowl to maximize surface area.
Stirring the atta and ghee mixture continuously is important. You need to stir continuously as you roast. This process will take around 20 to 25 minutes! But the result will be worth it, trust me!
Roast the flour properly otherwise.
Don’t cut down on ghee. A good amount of ghee is required for a soft texture.
The color of the sukhdi is depended on the type of jaggery you use.
The thickness is depended on the size of the plate into which you pour the mixture.

Why is my sukhdi chewy?
You must turn off the flame and let the roasted flour for about a minute before adding the jaggery. The heat remained in the atta is enough to melt the jaggery. If you forget and the stove was on, jaggery will melt and starts to boil, it gets to the half or one string syrup stage. Hence the result will be hard, and crumbly. It won’t be soft.

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