Oats and Dates Sukhdi | How to make Oats and Dates Sukhdi

By Sheetal Bhatt  |  25th Nov 2016  |  
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  • Oats and Dates Sukhdi, How to make Oats and Dates Sukhdi
Oats and Dates Sukhdiby Sheetal Bhatt
  • Prep Time

    10

    mins
  • Cook Time

    20

    mins
  • Serves

    0

    People

52

0





About Oats and Dates Sukhdi Recipe

SUKHDI also know as GORPAPDI (Gor means jaggery and papdi means a thin layer) is a fudge from Gujarat. Since the bygone days Sukhdi performs the role of an energy bar and holds a prominent place in our state's food-scape. It's an 'all in one' meal/ food sometimes compensating the need to Dal-Roti-Subzi (especially during travels)!! A small square of this sweet is enough to keep the hunger pangs at bay for a couple of hours. These square or diamond shaped 'pick me up' bars feature regularly in school lunch boxes. Sukhdi has been part of our snack boxes during school picnics or trips and trips when mothers would pack food for those 'just in case' moments. The extremely high nutritional value of these bars have brought it on the menu of two very important state run nutritional programs , the Integrated Child Development Scheme -ICDS designed for the pregnant and lactating women and children up to the age of 5 and the Mid-Day-Meal program in the government run primary schools. It was and continues to be a perfect travel partner for the ever travelling Gujaratis. The Oats and Dates Sukhdi that I share with you today uses the same base recipe, while I have tweaked it a bit by adding oatmeal, dates, almonds, sesame seeds, flax seeds and lending it some warm flavours with nutmeg, sooth/dried ginger powder, cardamom and fennel/variyali. If you are someone who likes crunch and texture in their bites, this recipe is perfect for you. Also winter is a perfect to make a fresh batch of these Oats and Dates Sukhdi.

Oats and Dates Sukhdi is a delicious dish which is enjoyed by the people of every age group. The recipe by Sheetal Bhatt teaches how to make Oats and Dates Sukhdi step by step in detail. This makes it easy to cook Oats and Dates Sukhdi in your kitchen at home. This recipe can be served to 0 people. You can find this dish at most restaurants and you can also prepare Oats and Dates Sukhdi at home. This amazing and mouthwatering Oats and Dates Sukhdi takes 10 minutes for the preparation and 20 minutes for cooking. The aroma of this Oats and Dates Sukhdi is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Oats and Dates Sukhdi is a good option for you. The flavour of Oats and Dates Sukhdi is palatable and you will enjoy each and every bite of this. Try this Oats and Dates Sukhdi and impress your family and friends.

Oats and Dates Sukhdi

Ingredients to make Oats and Dates Sukhdi

  • 1 cup whole wheat flour
  • 1 cup oatmeal, quick cooking
  • 3/4 cup ghee
  • 3/4 cup jaggery, chopped or powdered
  • 3/4 cup dates, cleaned, pitted and chopped
  • 1/2 cup almonds, slivered or chopped
  • 1 tablespoon sesame seeds
  • 1 tablespoon flax seeds
  • 1/2 tablespoon fennel seeds
  • 1/2 teaspoon cardamon powder
  • 1/4 teaspoon dried ginder powder
  • A pinch of nutmeg

How to make Oats and Dates Sukhdi

  1. Grease a large thali or baking tin with ghee.
  2. Place a medium sized heavy bottom pan on medium heat.
  3. Add the oatmeal to the pan and dry roast them until they release some aroma. transfer the roasted oatmeal to a clean plate. Allow it to cool.
  4. Give the oatmeal a couple of pulse in a mixer-grinder.
  5. In the same pan lightly toast the fennel, sesame and flax seeds on a very gentle heat. Toasting them will help in releasing pleasant aroma and give a good bite to the Sukhdi.
  6. In the same pan add ghee. Once warm add the whole wheat flour.
  7. Fry the flour in ghee, stirring continuously for about 10-12 minutes
  8. Once the flour starts releasing a pleasant aroma and becomes pinkish in colour add the oats, flax, fennel and sesame seeds.
  9. Mix them well, continue stirring and add the Dates. Give it a good mix.
  10. Add the almonds. Mix well.
  11. Turn off the flame.
  12. While the mixture is still hot add the jaggery and the aromatics i.e the nutmeg powder, cardamon powder and dried ginger powder.
  13. Mix well, allow the jaggery to melt and become a homogenous mixture.
  14. Transfer the mixture into the prepared greased thali or a baking tin. Spread evenly with the help of a flat spatula or back of a katori.
  15. Once it cools a bit cut in the desired shapes squares of diamonds.
  16. Remove the squares when cooled completely or else they might break.
  17. Store in an airtight container for a week to ten days.

My Tip:

The colour of the Sukhdi will depend on the type of jaggery used. Since I use organic jaggery the Sukhdi here is darker in colour.

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