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Soft and crumbly Gujarati gol papdi sweet
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Sukhdi Recipe (Gujarati Gur Papdi / Gol Papdi)

Traditional Gujarati sweet made with just 3 ingredients: whole wheat flour, pure ghee and jaggery. Soft, melt-in-the-mouth gur papdi ready in 15 minutes!
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Sweet
Cuisine: Indian
Keyword: Easy sweets recipes, Gud Papdi recipe, Gujarati recipes, Gujratai sweets, holi recipes, Sukhdi recipe
Servings: 7 pieces
Author: Chitra

Ingredients

Main Ingredients

  • ½ cup Whole wheat flour (Atta) (approx. 60g)
  • ¼ cup Melted pure ghee (approx. 60 ml / 2 fl oz)
  • ½ cup Jaggery (Gur / Gud) finely grated or powdered (approx. 75g)
  • Poppy seeds or chopped nuts for garnishing (optional)

Instructions

  • Finely grate or powder the jaggery so there are no hard lumps or pieces. Grease a plate or tray with a few drops of ghee and keep it ready.
  • In a heavy-bottomed kadai, heat ghee and add the wheat flour. Roast the flour over medium-low flame, stirring continuously, until it turns aromatic and golden brown.
    Roasting wheat flour in ghee until golden and aromatic
  • Lower the flame completely. Add the grated jaggery and mix vigorously for about a minute until the jaggery begins to melt and combines evenly with the warm roasted flour. Turn off the flame immediately so the jaggery does not overcook.
    Adding finely grated jaggery to roasted atta
  • Continue stirring off the heat for a few seconds until the jaggery melts completely into a soft, smooth mass. Immediately transfer the mixture to the greased tray and level the surface quickly using the back of a flat spatula or cup.
  • Sprinkle poppy seeds or sliced nuts on top if desired and gently press down. After 2 to 3 minutes while still warm, mark diamond or square cuts with a knife. Allow to cool completely for 10 to 15 minutes, then gently separate the pieces. Store in an airtight container and enjoy!
    Spreading sukhdi in greased tray and slicing into pieces

Notes

• The color of sukhdi depends on the shade of jaggery used; darker jaggery yields a deep caramel-brown shade.
• Roast the wheat flour patiently on medium-low heat until it turns fragrant and nutty; undercooked flour will taste raw.
• Ensure the jaggery is grated finely without hard lumps so it melts instantly in the heat of the roasted flour.
• Crucial step: Turn off the flame as soon as the jaggery is mixed in. Cooking jaggery over active heat hardens the sugar and makes the sukhdi chewy.
• Level and slice the sukhdi while still warm, as it firms up quickly upon cooling.
• Stays fresh at room temperature in an airtight box for up to a week.