Sukhadi Recipe (Golpapadi)

12 responses

  1. Pushpa
    11/03/2020

    Very soft but the squares did not hold , crumbled while cutting .s it because of extra ghee?

    • Binjal’s VEG Kitchen
      11/10/2020

      it can happen, if flour is not roasted perfectly or added milk extra or under cooked.

  2. Gouri Deshpande
    07/21/2017

    Hi,
    when to add dry ginger powder and methi powder? How much to add?
    Thanks a lot!

    • Binjal’s VEG Kitchen
      07/24/2017

      Hi Gouri add just after roasting the flour just mix it and then add jaggery 🙂

  3. Pratiksha
    09/03/2016

    Thanks.. Will try it again..

    • Binjal’s VEG Kitchen
      09/06/2016

      Thanks Pratiksha!

  4. Pratiksha
    09/01/2016

    Hi Binjal,
    Gurpapdi looks perfect yummy n tempting too.. Last week I tried preparing,but it became hard and chewy ?.. Saw your post and thought of giving it a try again ?.. Texture was good enough but the mixture didn’t come together and hence I couldn’t cut it into pieces it’s in powder form ?… What could be the reason??

    • Binjal’s VEG Kitchen
      09/01/2016

      thanks Pratiksha! the main problem is a overcooked! there is tricks after roasting the flour, SWITCH OF THE FLAME, add little milk and then add jaggery mix it within a minutes and pour it immediately! those last 2-3 minutes are very imp to make perfect sukhadi! 🙂

  5. 08/31/2016

    wow looks really good binjal
    [email protected] recently posted…Homemade Refried BeansMy Profile

    • Binjal’s VEG Kitchen
      09/01/2016

      Thanks Jyothi!

  6. Lathiya
    08/31/2016

    Very yummy..
    Lathiya recently posted…Tomato chutney/ dipMy Profile

    • Binjal’s VEG Kitchen
      08/31/2016

      Hey thanks so much Lathiya!

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