Sukhadi ~ Godpapdi

Sukhadi is a traditional Gujarati dessert. Sukhadi is known as Godpapdi or Gurpapdi in Maharashtra. Sukhadi is prepared in every Gujarati house during any religious / festival occassions. In Mahudi Jain Temple at Mehsana, Gujarat, Sukhadi is offered as a prasad. Sukhadi is made up of wheat flour and gud / gurr hence it is known as godpapdi / gudpapdi in Maharashtra.
My mother always made Sukhadi during Rakshabandhan for us, so I thought let me continue the tradition of making Sukhadi on Rakshabandhan.
Rakshabandhan or Rakhi is a special emotional Hindu Festival between brother and sister. ''Raksha'' means protection, ''bandhan'' means bound or binding.This is celebrated by tying a 'rakhi' or a 'holy thread' on the brother's wrist by the sister and both pray for each others' well being followed by a promise from the brother to take care of his sister under all circumstances and the brother has to give a gift to his sister in return. In many traditions Rakhi is not only tied by sister to brothers, but they are even tied to bhabhis (Sister in law) in a form of a ''Lumbha''. Rakshabandhan is celebrated with great enthusiasm and zeal.
The strong bond represented by Rakhi has resulted in innumerable political ties among kingdoms and princely states. The pages of Indian history testify that the Rajput and Maratha queens have sent Rakhis even to Mughal kings who, despite their differences, have assuaged their Rakhi-sisters by offering help and protection at critical moments and honoured the fraternal bond. Even matrimonial alliances have been established between kingdoms through the exchange of Rakhis. History has it that the great Hindu King Porus refrained from striking Alexander, the Great because the latter's wife had approached Alexander and tied a Rakhi on his hand, prior to the battle, urging him not to hurt her husband.
The ritual is observed on the full moon day of the Hindu month of Shravan. It is also known as Nariyali / Narali Purnima. In South India, Raksha Bandhan is called Avani Avittam, when the sacred thread is ceremoniously changed.
I am the only girl child in my family and surrounded by brothers. Rakhi has always being close to my heart as all my cousin brothers, uncles and aunts visit my place. We being Gujarati brahmins, early in the morning my father, uncles and my brothers change their Janoi / Janai ~ Sacred Thread by chanting Gayatri Mantra. Then after regular pooja I tie Rakhi, send by my Bua (Aunt) to my father and uncles. Then comes the turn of my brothers. First I tie Rakhi to my real younger brother, the ritual is to apply a kumkum tilak on his forehead, then tie Rakhi on his wrists, and then lit the diya and pray for his well being and then offer him yummy Sukhadi, prepared by my mother to eat. Then, I tie Rakhi to my other cousins and in return they all give me gift. Since its not a public holiday on that day, we go to respective work, school and colleges and at night we enjoy delicious feast prepared by my mother and my aunts. My brother wears Rakhi for the entire year and changes only on the next Rakshabandhan.
Last year I had unique Rakhshabandhan, I got engaged and my hubby was in UK and me in India. At my hubby's place they have a similar tradition, all of them meet up on this day. My sister in laws, in absence of my hubby invited me. They all tied me Rakhi / Lumbha on my wrists and my hand was full of colourful Lumbhas.

Lumbha

This is the first Rakhshabandhan, I am away from my house, and I am missing my brother a lot. This time I made Rakhi by myself along with a simple greeting card. One Rakhi I made with beads used for making jewellary and the other Rakhi is an edible one. I have used materials used for decorating cakes. I have made a simple Rakhi as my brother wears it for the whole year.

Here's my entry for my dear Friend Priti's Rakhi ~ Thread of Love event Handmade Rakhi, Card and Sukhadi

Ingredients:
1 Cup Wheat flour
1 Cup Ghee
1 Cup Grated gud/gurr (Jaggery)
2 Tablespoon of Cardamom powder
1 Tablespoon of Nutmeg powder
2 Tablespoon of Milk
1 Tablespoon of Khus Khus (Poppy seeds)
2 Tablespoon of finely chopped Nuts

Method:
1. In a vessel heat the ghee, let the ghee melt completely
2. Now add wheat flour and roast the flour till it turns golden brown on a low flame.
3. When it turns golden brown, add grated gud, cardamom powder and nutmeg powder. Let the gud melt by mixing it well with the wheat flour by adding very little milk on a very low flame or by removing the vessel from the gas.

4. Grease a steel thali with ghee, when the gud is melted transfer the hot wheat batter on the greased thali and spread the batter evenly on the thali.
5. Sprinkle khus khus and finely chopped nuts on the batter and cut the batter in a diamond shape.

6. Let the batter cool and then remove the diamonds and serve.