Gul Papdi/Gur Papdi/Sukdi

Picture this sometime in the 1980-90 school get over, mind you school was 10 am to 5 pm. Then you come home and you have a snack and milk. What was the snack? Either it was poha, upma, chivda if you were lucky with mom not being home when you come back then you have coffee in place of milk.

Then you went out to play or study as per how much of work you have to submit in school in order to avoid the book incomplete tag.

This was our invariable routine.

When we went to school we had two Tiffin boxes one for the short break and one for the long break.

We rarely ate biscuits or store bought stuff for they were expensive. Now looking back I feel it was good they were expensive because Amma made delicious stuff to give us in our Tiffin as a snack and meal.

But today I want to talk about my short break stuff. We used to get Maledi, Perad, Besan Ladoo, Rava/sooji Ladoo, and Gul Papdi when she gave sweets. For pungent stuff, we used to get Chivda, Poha, Cutlets, Small Thalipeeth, Pungent Puris.

Today let us check out Gul Papdi or Gur Papdi.

Gul Papdi or  gur papdi is a popular and wholesome dessert. It contains the goodness of whole wheat and jaggery which is  unrefined sugar.  It was traditionally made for festivals. However, it will take care of the energy needs of young and old.

Today I am writing about the #3 basic ingredients that go into making the dish. You can add if you want khus khus/poppy seeds, cardamom, I have seen a recipe with desiccated coconut. My SIL has made it with

You can add if you want khus khus/poppy seeds, cardamom, I have seen a recipe with desiccated coconut. My SIL has made it with gulkand also. So here we go.

My jaggery was in fine pieces so I ran the amount in the chutney pot of the mixer to break all the lumps.

My friend tell me that in Gujarat this is called Sukdi.

So here we go.

# 3 Ingredient Gul Papdi/Gur Papdi/Sukdi

Gul Papdi or gur papdi is a popular and wholesome dessert. It contains the goodness of whole wheat and jaggery.  It was traditionally made for festivals. However, it will take care of the energy needs of young and old.

Today I am writing about the #3 basic ingredients that go in making of the dish. You can also add if you want khus khus/poppy seeds, cardamom, I have seen a recipe with desiccated coconut. My SIL has made it with gulkand also. So here we go.

• Preparation time: 5 Minutes
• Cook time: 10 Minutes
• Serves: 10

Ingredients:

• 1 Cup Whole wheat flour, coarsely ground
• ½ Cup Ghee
• ¾   Cup Jaggery or gur, grated
• 2 Teaspoon Ghee

Method:

• In thick kadhai/wok add the ½ Cup ghee and flour.
• Roast on low flame stirring constantly till you get a delicious aroma.
• Switch off the flame and let the mixture cool for 4-5 minutes.
• Grease a dish in the meanwhile with the teaspoon of ghee. It makes sense to rub your hands on the bottom of a katori or bowl too.
• Add the grated Jaggery and mix well.
• Transfer the mixture to the thali and with the bottom of the bowl even it out.
• Let the mixture cool a bit before you cut in squares or diamonds.
• Store in an air tight container.