Kasaar or sukhadi is one of the healthy homemade desserts one can snack upon. It’s made with simple ingredients from the kitchen and is super rich in iron and calcium. It is one of the super rich barfi and popular winter healthy dessert.
Its dry and soft so can be stored for long. Unlike kalakand or coconut ladoo this recipe doesn’t call for any milk or khoya or sugar. That’s the reason it’s the best travel foods along with methi thepla we love to carry. It has the best healthy ingredients like ghee, whole wheat flour, Jaggery , dry fruits and gond(edible gum). All these ingredients help in bold strength and stamina and is thus a best in your snack routine. It’s like an energy bar/snack.
This has various names and preparation styles in India as per the states. Gujarati people call it sukadi/golpapdi, Maharashtrians call it kasarwadi , north Indians popularly make a similar snack Panjiri.
What can go wrong in making a gur papdi?
- Popping the gum granules is important stage. If they are not fried well they may remain uncooked and stick while eating or turn hard. So either fry them in ghee before roasting the sukhadi or you can pop them in hot roasted flour until the crackling sound dosent stop.
- Jaggery can be powdered or grated. Add the jaggery when you turn off the stove so that you get a soft gur papdi. If you add jaggery and allow it to melt on the stove top the kasaar may turn a little hard which is good to eat but not great!
For a detailed understanding of how to make the kasaar vadi/ Gur papdi check this video recipe.
We wanted a little hard barfi so I added gur and melted on the flame top. But for a soft gur papdi switch the flame off and then add the gur and melt.
Let’s check the detailed recipe write up below.
Kasaar / Sukhadi / Panjiri Barfi
Ingredients
- 2 cups Whole wheat flour
- 1 cup Ghee/Clarified butter
- 1 cup Powdered Jaggery
- 1/2 cup Desiccated coconut
- 2 tbsp Gum granules/gond optional
- 1/4 Cup shaved almonds
- 1 Tbsp cardamom+saffron
Instructions
- In a shallow pan heat 1 cup Ghee/clarified butter.
- Now add the 2 cups of whole wheat flour to hot ghee and start incorporating both well.
- Once mixed well keep roasting the flour on low medium flame for about 10-11 minutes until light pink in colour.
- When the wheat flour is hot and pink add the powdered gum granules to it and let the gum /gond splatter in it. Keep stirring and let all of them splatter. They are blooming and when all bloom the splattering sound stops.*You can also use already bloomed gum/gond. Fry them in the ghee and set it aside in the first step. Add it after the aata turns pink.
- Now after splattering turns off add half the coconut and half the almonds to it.
- Keep stirring the mixture on low medium flame. after about 5-7 more minutes the mixture is golden in colour. Add the cardamom and saffron and mix.
- At this stage switch off the flame. Total time will be approx 17-20 minutes.
- Quickly add grated/powdered jaggery and mix until jaggery melts and is well incorporated.
- Grease a pan or tray with ghee.
- Pour the mixture in the pan and flatten and tighten it with spatula. Garnish with remaining coconut and almonds.
- Now after 5 minutes mark square cuts on it. 2*2 squares and allow it to cool at room temperature.
- The kassar/sukadi/panjiri is ready to eat after cooling.
- Check video recipe for better understanding.
Notes
- You can use any whole wheat flour and any ghee you like.
- Gum granules can be skipped or you can bloom them prior you start the barfi making.
- Vegans can make it with coconut oil. It will lightly smell but that’s bearable. So the final product won’t vary much.
- Ensure coconut and almonds are fresh.
- Jaggery must be soft and finely shaved/grated/powdered so that it melts easily in hot mixture of wheat.
- If you add jaggery when the flame is on its still ok only difference will be the vadi/barfi will be little hard but soft to eat while the either one will be soft to eat.
- Cuts can be any size and shape.
- For laddus the recipe proportions will change.
Do check our other snack recipes on the blog links here.
- Khaman dhokla
- Dudhi Muthiya
- Coriander nuggets/ Kothimbir vadi
- Kondule
- Veggie protein balls
- Appetizer and snacks
If you like and try this recipe do write reviews in the comment section below.
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