Wheat Flour Jaggery Recipe – Easy Indian Sweet Squares

Last Updated on 2 months by Neha Deshmukh

Wheat Flour Jaggery Recipe – Easy Indian Sweet Squares

Hey everyone! If you’re anything like me, you’re always on the lookout for a sweet treat that’s both satisfying and relatively easy to whip up. This wheat flour and jaggery sweet – we call them papdis at home – is exactly that! It’s a simple, rustic Indian sweet that reminds me of my grandmother’s kitchen. I first made this myself when I was craving something comforting, and it’s been a family favorite ever since. Let’s get baking!

Why You’ll Love This Recipe

This recipe is a winner for so many reasons. It’s quick – ready in under 30 minutes! It uses ingredients you likely already have in your pantry. Plus, it’s just…delicious. The nutty flavor of the wheat flour combined with the warm sweetness of jaggery is a match made in heaven. It’s a lovely little bite-sized treat perfect with a cup of chai.

Ingredients

Here’s what you’ll need to make these delightful wheat flour jaggery squares:

• ½ cup wheat flour (approximately 75g)
• ⅓ cup jaggery (approximately 65g)
• ¼ cup melted ghee (approximately 60ml)
• A tiny pinch of cardamom powder
• 1 tablespoon chopped almonds (approximately 10g)

Ingredient Notes

Let’s talk ingredients! These aren’t just random components; they’re the heart and soul of Indian sweets.

• Jaggery: This unrefined sugar is key. It gives this sweet a beautiful caramel-like flavor that regular sugar just can’t replicate. I prefer using old jaggery, which is darker in color and has a more intense flavor.
• Ghee: Ghee, or clarified butter, is another staple. It adds richness and a lovely aroma. Don’t skimp on the quality here – good ghee makes a difference!
• Wheat Flour: We’re using whole wheat flour (atta) here, which is common in Indian sweets. It gives a slightly nutty and wholesome flavor.

Historically, sweets like these varied greatly by region. In some parts of India, you’ll find similar treats made with semolina (sooji) or even rice flour. Each family also has its own little tweaks and secrets!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, grate the jaggery and set it aside with the cardamom powder. Chop your almonds and keep them handy. Prep is key, right?
2. Now, heat the ghee in a pan over medium-low heat. To test if it’s ready, add a tiny pinch of wheat flour. If it sizzles and bubbles gently, you’re good to go!
3. Add the wheat flour to the hot ghee and roast it on low flame for 3-5 minutes. You want it to be lightly browned and fragrant – don’t rush this step!
4. Take the pan off the heat. This is important! Now, quickly mix in the grated jaggery and cardamom powder. It’s going to be a little messy, but that’s okay.
5. Pour the mixture into a greased tin (an 8×8 inch square tin works well). Use parchment paper to level it out and press the chopped almonds on top.
6. While the mixture is still warm, cut it into squares using a greased knife. Let it cool completely before storing. Trust me, the wait is worth it!

Expert Tips

• Don’t overcook the flour! You want a light golden color, not burnt.
• Work quickly when mixing in the jaggery. The heat from the flour helps it bind together.
• Greasing the knife is essential for clean cuts.

Variations

Want to make this recipe your own? Here are a few ideas:

• Vegan Adaptation: Simply swap the ghee for a plant-based ghee alternative. There are some fantastic options available now!
• Gluten-Free Adaptation: Use a gluten-free flour blend designed for baking. You might need to adjust the liquid slightly.
• Spice Level: My friend loves adding a pinch of nutmeg or a tiny bit of ginger powder for extra warmth. Feel free to experiment!
• Festival Adaptations: These papdis are perfect for Diwali, Holi, or any celebration. You can even package them up as homemade gifts.

Serving Suggestions

These little squares are wonderful on their own, but they’re even better with a cup of hot chai. They also pair nicely with a glass of cold milk.

Storage Instructions

Store these wheat flour jaggery squares in an airtight container at room temperature for up to a week. They might get a little softer over time, but they’ll still be delicious!

FAQs

Let’s answer some common questions:

• What is the best type of jaggery to use for this recipe? Old jaggery is best, but any good quality jaggery will work.
• Can I make this recipe with a different type of flour? You can try, but the texture might change. Semolina (sooji) is a popular alternative.
• How do I know when the ghee is hot enough? Add a pinch of flour – it should sizzle gently.
• Can I add other nuts or seeds to this recipe? Absolutely! Pistachios, cashews, or sesame seeds would all be lovely.
• How long does this sweet stay fresh? Up to a week in an airtight container at room temperature.

Enjoy making (and eating!) these delightful little sweets. Let me know how they turn out in the comments below!