Sindhi Gur Papri
Jaggery-wheat-sesame fudge — whole wheat flour roasted in generous ghee until golden and fragrant, then melted jaggery poured over with sesame seeds and crushed cardamom, stirred vigorously until the mixture forms a pulling, dense mass that is quickly spread in a greased tray and scored into squares before it sets hard. The wheat flour gives the papri a slightly grainy, rustic texture; the jaggery provides a deep, molasses sweetness and the sesame adds nuttiness. The Sindhi community's equivalent of the chikki family of sweets; made at Makar Sankranti and Holi and distributed to children and neighbours in small paper packets. A warming, energy-dense sweet traditionally given to women after childbirth.
Cuisines
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Recipe
Ingredients
| 1 cup | whole wheat flour |
| 1/2 cup | ghee |
| 1/2 cup | jaggery |
| 2 tablespoons | chopped almonds |
| 2 tablespoons | chopped cashews |
| 1 teaspoon | cardamom powder |
| — | pinch of salt |
Instructions
- 1 Heat ghee in a pan over low heat.
- 2 Add whole wheat flour to the pan and roast on low flame until it turns golden brown and releases a nutty aroma.
- 3 In a separate pan, melt the jaggery with a tablespoon of water until it forms a smooth syrup.
- 4 Add the melted jaggery syrup to the roasted flour and mix thoroughly.
- 5 Stir in the chopped almonds, cashews, cardamom powder, and a pinch of salt.
- 6 Mix well until all ingredients are combined and the mixture starts to leave the sides of the pan.
- 7 Transfer the mixture onto a greased plate or tray and spread it evenly.
- 8 Allow it to cool slightly, then cut into desired shapes before it hardens completely.
Tips
Ensure the jaggery syrup is smooth and free of lumps for a better texture.