Healthy Atta Burfi

Recipe by my colleague Vidya -

Here’s the recipe for that quick burfi we discussed over lunch. It’s called Sukhdi. It’s popular in Gujarat and some parts of Maharashtra. I found the recipe in a Konkani recipe book, although it was the first time I was tasting it myself! It’s also called Golpapdi. Apparently, it is also given to babies when they are teething!!

Preparation time: 10 mins
Makes about 25-30 burfis

Atta – 1 cup
Jaggery (grated or sliced thin and really fine) – ¾ to 1 cup
Ghee – ½ to ¾ cup
Cardamom – a few pods, powdered
Pista, Cashew nuts – optional

Keep a greased thali (tray) and spoon ready before you begin.

Roast the atta in ghee until it turns slightly golden. The aroma is the best way to know it’s roasted well. Take it off the flame. Add the grated jaggery immediately and mix briskly. The jaggery melts and should blend well into the atta-ghee mix. Add the powdered cardamom and mix well. If you are adding nuts, now is the time. Immediately transfer this to the thali, spreading it evenly using a greased spoon. When it is still warm, cut into squares/diamonds.

Remove the pieces from the thali when it cools.

Some people add milk and more ghee to the mix when it is still being roasted. Not sure how that is done. This is ‘supposed’ to be the original and most basic recipe. This is usually made in winter, because atta generates heat in the body, so it helps keep warm. A healthy dessert, better than eating high-fat, high-sugar sweets.