🌺Episode 2 RASOI SE RISHTA Paryusan special Sukhdi Recipe #rasoiserishta #rgsculinary #chefruchi

#rasoiserishta #rgsculinary #chefruchi Welcome to All viewrs on This show pls keep support Like share & follow the Rgs culinary Channel. 🌸 Episode 2 Jain Community Special RGS CULINARY BY CHEF RUCHI PRESENTS 🌸 🍽️ RASOI SE RISHTA LIVE CULINARY SHOW ​Host: Culinary Expert & Home Chef Priti Rampuriya ​Featured Recipe: Sukhdi sweet dish ​Time: 5:00 PM Monday To Wednesday 🍯 TODAY’S RECIPE 🍯 PARYUSAN SPECIAL – SUKHDI 👩‍🍳 Host: Home Chef Priti Rampuriya Sukhdi (also known as Gol Papdi or Gur Papdi) is a popular, traditional Gujarati sweet made using just three everyday ingredients: whole wheat flour, ghee, and jaggery. It is celebrated for its dense, melt-in-your-mouth texture and is famously distributed as holy prasad at the iconic Mahudi Jain Temple in Gujarat. Ingredients • Whole Wheat Flour (Atta): 1 cup • Ghee (Clarified Butter): ½ cup • Jaggery (Gur/Gol): ¾ cup, finely chopped or grated (adjust to ½ cup if you prefer it less sweet) • Optional: A pinch of cardamom powder, ginger powder (sunth), or chopped nuts for garnishing. Step-by-Step Recipe 1. Prep the Tray: Grease a steel plate (thali) or a small baking tray with a few drops of ghee and set it aside. 2. Roast the Flour: Melt the ½ cup of ghee in a heavy-bottomed pan or kadhai over low-to-medium heat. Add the whole wheat flour and stir continuously. Roast for about 5 to 7 minutes until the flour changes color to a light golden brown and releases a rich, nutty aroma. 3. Cool Slightly: Turn off the flame completely. Move the pan off the hot burner and let it cool down for about 30 to 60 seconds. (Crucial step: Adding jaggery to boiling hot flour will overcook it and make the Sukhdi rock-hard). 4. Incorporate the Jaggery: Add the grated jaggery to the warm flour mixture. Mix rapidly until the jaggery melts entirely from the residual heat and blends smoothly into the flour. 5. Set and Cut: Immediately pour the mixture into your greased tray. Press and smooth the surface using the flat bottom of a small bowl (katori). While it is still warm, use a sharp knife to score it into squares or diamond shapes. 6. Cool completely before removing the pieces from the tray, then store them in an airtight container. 🌺🌺🌺🌺🌺🌺🌺🌺🌺🌺🌺🌺🌺🌺🌺 Celebrate the sweetness of tradition with our special Paryushan recipe! Presented with love by RGS Culinary. ❤️ #rasoiserishta #rgsculinary #chefruchi #jainism #jainfood #paryusan #xperiencefoodbyarchana #follower #rasoiserishta #rgsculinary #chefruchi #jainfood #jaincuisine #jaincommunity #xperiencefoodbyarchana #hosthomechefpritiRampuriya #follower