Name: Sukhdi/ Gur Papdi recipe by Zainab Nagdawala at BetterButter
Cook time: 30 min
Total time: 30 min
Yield: 12
Ingredients: 3 cups wheat flour; 1 and 1/2 cup gur/jaggery, finely chopped; 1 and 1/2 cup desi ghee ( you cane use more or less, I have used only 1 cup); 3 tbsp Gond/Tragacanth gum (as per your preference); 2 tbsp methi seeds powder; 2 tbsp ginger powder/sauth; Kismis and dry fruits chopped (Optional); Almonds for garnishing

Ingredients Serving: 12

3 cups wheat flour
1 and 1/2 cup gur/jaggery, finely chopped
1 and 1/2 cup desi ghee ( you cane use more or less, I have used only 1 cup)
3 tbsp Gond/Tragacanth gum (as per your preference)
2 tbsp methi seeds powder
2 tbsp ginger powder/sauth
Kismis and dry fruits chopped (Optional)
Almonds for garnishing

Instructions

Grate or chop the jaggery finely. Grind the methi seeds to make a fine powder and mix in the ginger powder and keep aside.
Take a big wok and add the ghee, when it's hot add in the gond and fry till it puff ups. Then remove and set it aside.
Add wheat flour to the same ghee, also add 1 tbsp or more of ghee if you feel it is too dry. Some flours absorb more ghee, minimize your flame to medium and cook till the flour changes color and a nice aroma comes out of it.
Turn off the flame and add in the finely chopped or grated jaggery and mix it thoroughly. (The jaggery will melt and mix with the flour from the residue heat.)
Once all the jaggery is melted, add in the methi and ginger powder, mix it well then add in the gond and mix again. You can also add kismis and dry fruits into the mixture.
Remove it in a plate and flatten it with a spoon or katori. Garnish it with almonds. Once it's cold cut in pieces and enjoy!

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