Gol Papdi/Sukhadi/Wheat Burfi

Hello Friends,

This is for my daughter who is crazy for gol papdi and now my 3 year old grandson loves it.

One day I made ladoo from leftover roti and I sent her the picture. She loves those ladoo and grew up eating roti ladoo my mother in law or my mom or sometime me use to prepare for her. She responded that “mom I want ladoo”. I felt so bad 😦 (that’s what mom feel) as I had only prepared one ladoo and already finished eating. So I immediately prepared gol papdi for her. On that day she kept on telling me that I will come to see you, as soon as I sent her the picture of gol papdi, she came running…lol 😉 . I had filled up a container for her and she was super happy.

Let’s get to the recipe. This is very famous Gujarati sweet called gol papdi or sukhadi. Every family makes it with slight variation. We don’t need any occasion to make or eat this sweet. It is our go to sweet. If made properly, it melts in your mouth otherwise it becomes very hard to chew. It needs mainly 3 ingredients – wheat flour, ghee and jaggery. This recipe makes about 25-30 pieces.

Preparation Time: 10 minutes

Cooking Time: 15-20 minutes

Ingredients:

2 cup wheat flour
1 1/2 cup ghee/clarified butter
1 tsp ajwain/carom seeds (optional)
3 tbsp dry coconut powder or shredded coconut (optional)
1 tsp dry ginger powder (optional)
1 cup jaggery (you can click on this link on how to break jaggery quickly)

Procedure
1. In a wide heavy bottom pan, heat 1 1/2 cup ghee. When ghee is slightly hot, add 1 tsp ajwain and saute for few seconds. Then add flour (sieve flour before using). Cook on low to medium stirring continuous. If mixture feels dry then add little more ghee. Let it cook until mixture turns golden brown and house is filled with aroma. It will take about 10-15 minutes.

2. Lower the heat and add dry ginger powder and coconut powder in wheat flour mixture. Saute on low for 1 minute.

3. Now turn off the heat first and then add jaggery. Stir continuous so heat from the flour mixture will help jaggery to melt. If you still see jaggery lumps turn on heat on low and stir for 1 minute. Tip: If you melt jaggery in the flour mixture while heat is still on, then chances are jaggery will over cook and gol papdi will be hard to break when done.

4. Spread this mixture immediately in greased tray or thali. I used 10″ thali. Level the mixture with flat bottom bowl or flat spatula. After 2-3 minutes when mixture cools down slightly, make diagonal cuts using knife.

5. When it cools down completely, remove all the pieces carefully from the tray and store in airtight container (remember to eat before you store, they taste the best when still slightly warm like bread). You don’t need to put this in fridge, it will stay good for at least 2 weeks at room temperature.

Ajwain, coconut and dry ginger powder adds flavour to this sweet but you can avoid if you don’t like these flavours. This sweet is favourite among all age group but kids will thoroughly enjoy it :).