Sukhdi Recipe | Gujarati Gond Gur Pak

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Sukhdi Recipe | Gond Pak Recipe | Gujarati Gond Gur Papdi with detailed photo and video recipe. Perhaps one of the simple and easy dry barfi recipes made with wheat flour, ghee, jaggery, and gond crystals. It is typically made and served in the winter season, but can also be made across the seasons for good bone health and skin. It is typically made with basic ingredients like wheat, jaggery, and ghee but has evolved to have additional toppings like dry fruits and gond.
Sukhdi Recipe


Sukhdi Recipe | Gond Pak Recipe | Gujarati Gond Gur Papdi with step-by-step photo and video recipe. Barfi or dry square-shaped recipes are common sweet recipes from Indian cuisine. Some of these are purposed-based sweets and some are generic which can be made in all seasons for various reasons and occasions. One such all-purpose healthy sweet snack recipe is sukhdi or gond pak recipe known for its simple and tasty flavor using basic ingredients.

As I was explaining earlier, sukhdi recipe is from Gujarati cuisine and it is mainly prepared for occasions like weddings and festivals. It is liked by many for its simplicity and more importantly the crumble texture. Also, typically it is prepared using just three main ingredients. Wheat flour and jaggery are the key ingredients with ghee as supporting ingredients. However, there are so many variations to this simple sweet snack. One is the addition of gond crystals. Adding gond makes it more crumbly and also adds health benefits. In addition, it can also be further extended by adding finely chopped dry fruits as a topping. I have not added it because it may not remain simple, yet ideal toppings. Do try these variations and let me know if you like the gond crystal addition.

Gond Pak Recipe

In addition, some more additional tips, suggestions, and variations to the sukhdi or gond pak recipe. Firstly, due to the minimal ingredients used in this recipe, it is highly recommended to use high-quality ingredients. Also, I recommend roasting the wheat flour with ghee before it is used for the sweet. Secondly, the jaggery has to be melted properly so that it can be easily mixed with wheat flour. Also, use a blender to roughly powder the gond crystals. Lastly, before transferring the cooked mixture to a pan or plate, grease it thoroughly with ghee for easy shaping. Also, slice and cut it while the mixture is still warm. It can be hard to shape it later.

Finally, I request you to check my other related Sweets Recipes Collection with this post on sukhdi recipe. It mainly includes my other related recipes like Carrot Halwa Recipe, Poha Halwa Recipe, Kesar Malai Ladoo Recipe, Coconut Burfi Recipe, Besan Halwa Recipe, Peda Sweet Recipe, Badam Ladoo Recipe, Kalakand Sweet Recipe, Besan Barfi Recipe, Besan Ladoo Recipe. Further to these, I would also like to add some more related recipe categories like,

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About Sukhdi or Gond Pak:

It is basically a simple sweet dessert snack recipe made with just 3 ingredients i.e. wheat, jaggery, and ghee. However, this sukhdi recipe is slightly extended with a few more additional ingredients like gond, cardamom and also cashews, and almonds. This is typically made in Gujarati cuisine and is typically served for auspicious occasions and festivals. Also compared to other premium dry sweets, it is much simpler to make due to the minimal set of ingredients used in it.

The main selling point of this gond pak recipe is its texture. Due to the use of roasted wheat flour mixed with melted jaggery and hot ghee, it gains a crispy or crunchy texture. In addition, when gond crystals are mixed, it elevates the taste and eating experience. In addition, some variations also include a generous topping of finely chopped dry fruits making it more attractive.

Video Recipe:

Recipe Card for Gond Pak:

Sukhdi Recipe

Sukhdi Recipe | Gond Pak Recipe | Gujarati Gond Gur Papdi

HEBBARS KITCHEN
Easy Sukhdi Recipe | Gond Pak Recipe | Gujarati Gond Gur Papdi
5 from 1 vote
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course sweet
Cuisine gujarati
Servings 25 pieces
Calories 128 kcal

Ingredients
  

  • ½ cup gond
  • ¼ cup cashew
  • ½ cup badam
  • 1 cup ghee
  • 1 cup wheat flour
  • ½ cup dry coconut, grated
  • 1 cup jaggery
  • ½ tsp cardamom powder

Instructions
 

  • firstly, in a mixer jar take ½ cup gond, ¼ cup cashew and ½ cup badam.
  • pulse and grind to a coarse powder. keep aside.
  • in a large kadai heat 1 cup ghee. add 1 cup wheat flour and roast on low flame.
  • roast for 15 to 20 minutes or until the wheat flour turns aromatic.
  • add in powdered nuts and gond powder.
  • continue to fry until the gond starts to pop.
  • roast until the mixture turns aromatic.
  • further, add ½ cup dry coconut and roast well.
  • cool the mixture slightly. make sure to stir in between to prevent it from burning.
  • the mixture should be lukewarm before adding the jaggery. if the mixture is too hot, then jaggery will melt and sukhdi will turn hard.
  • once the mixture turns warm, add 1 cup jaggery and ½ tsp cardamom powder.
  • mix well making sure the jaggery is well combined.
  • the mixture will start to hold the shape.
  • now transfer to the plate greased with ghee.
  • level out making sure it is of uniform thickness.
  • cool for 20. to 30 minutes, and cut into pieces.
  • finally, enjoy Sukhdi Recipe or Gond Pak Recipe for a month when stored in an airtight container.

Nutrition

Calories: 128kcalCarbohydrates: 13gProtein: 1gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gCholesterol: 18mgSodium: 1mgPotassium: 20mgFiber: 0.3gSugar: 8gVitamin C: 0.1mgCalcium: 4mgIron: 0.4mg
Tried this recipe?Mention @HebbarsKitchen or tag #hebbarskitchen!

How to make Sukhdi with step-by-step photos:

  1. firstly, in a mixer jar take ½ cup gond, ¼ cup cashew and ½ cup badam.
  2. pulse and grind to a coarse powder. keep aside.
  3. in a large kadai heat 1 cup ghee. add 1 cup wheat flour and roast on low flame.
  4. roast for 15 to 20 minutes or until the wheat flour turns aromatic.
  5. add in powdered nuts and gond powder.
  6. continue to fry until the gond starts to pop.
  7. roast until the mixture turns aromatic.
  8. further, add ½ cup dry coconut and roast well.
  9. cool the mixture slightly. make sure to stir in between to prevent it from burning. the mixture should be lukewarm before adding the jaggery. if the mixture is too hot, then jaggery will melt and sukhdi will turn hard.
  10. once the mixture turns warm, add 1 cup jaggery and ½ tsp cardamom powder.
  11. mix well making sure the jaggery is well combined.
  12. the mixture will start to hold the shape.
  13. now transfer to the plate greased with ghee.
  14. level out making sure it is of uniform thickness.
  15. cool for 20 to 30 minutes, and cut into pieces.
  16. finally, enjoy Sukhdi Recipe or Gond Pak Recipe for a month when stored in an airtight container.
    Gond Pak Recipe

Notes:

  • Firstly, make sure to roast the wheat flour really well. else the atta will taste raw and sticky.
  • Additionally, adding gond makes the sukhdi flavourful and nutritious.
  • Also, you can add khova or mawa to the mixture to make the gond pak moist and soft.
  • Finally, use fresh homemade ghee for preparing Sukhdi Recipe or Gond Pak Recipe