Thursday, December 29, 2016

Sukhdi | Paak | Gud Papdi

Wheat flour (chapati atta) - 1 cup,
Coarse wheat flour - 1  cup,
Edible gum(gund / dink) -  1/4 cup,
Cashew(finely chopped) - 1/4 cup,
Almond(finely chopped) - 1/4 cup,
Dry shredded coconut - 1/2 cup,
Ghee (clarified butter) - 1 1/2 cup,
Jaggery(gud) - 1 cup,
Cardamom powder - 1/2 tsp,
Dry ginger powder - 2 tsp,
Saffron - 1/4 tsp,
Slivered almond - 1 tbsp,
Slivered pistachio - 1 tbsp,
Oil - to grease pan.

To make coarse wheat flour at home
Take broken wheat(dalia) in a spice grinder and grind to coarse powder. Sieve mixture through sieve to remove any grain. Measure sieved flour 1 cup.

Grind edible gum to fine powder.

Grease a plate with oil.

Heat ghee in a pan, add course wheat flour along with wheat flour(chapati atta).

Keep roasting and stirring on low to medium flame till flour gets golden brown color .

Now add powdered edible gum and roast till it gets well puffed.

Switch off the flame and add finely chopped nut followed by cardamom powder, desiccated coconut and dry ginger powder. Reserve some nut to sprinkle on top.

Mix well and let it cool down for 8-10 minutes. Mixture should neither hot nor cold, it should be little more warm than room temperature. If temperature of flour is too hot, sukhdi becomes hard once set. And if temperature of flour is cold, it wont set well. So be careful with temperature of flour while adding jaggery.

Now stir in jaggery well.

Transfer mixture into greased tray. Sprinkle reserved nut on top. Place cuts while mixture is still warm. Let it cool down completely. Remove from tray and store in airtight container up to  25 to 30 days.

Coarse wheat flour can be skipped and replaced with wheat flour(chapati aata).
Use desi jaggery for better taste.
Adjust amount of ghee and jaggery as per taste.
Grate jaggery, if it comes in block. So that it can  be mixed easily with flour.

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