Sukhdi Recipe (Gujarati Gol Papdi with Wheat Flour, Ghee and Jaggery)

Sukhdi (gol papdi), Gujarati wheat flour and jaggery sweet, cut into squares and topped with pistachios and almonds

Sukhdi, also called gol papdi, is the simplest and most loved Gujarati sweet. It is made with only three things: whole wheat flour, ghee and jaggery (gol). It takes about 15 minutes, it needs no sugar syrup, and it keeps well for two weeks. Many Gujarati homes make it in winter, on Uttarayan and on Diwali, and it is also the sweet we pack for travel.

The secret is low heat and a gentle roast of the flour. Here is the full recipe with exact amounts.

Quick facts

  • Prep time: 5 minutes
  • Cooking time: 15 minutes
  • Makes: about 16 squares
  • Keeps: 2 weeks in an airtight box
  • Diet: Vegetarian

Ingredients

  • 150 g whole wheat flour (atta), about 1 cup plus 2 tablespoons
  • 100 g ghee (about ½ cup), plus a little for greasing
  • 100 g jaggery (gol), grated or chopped fine (about ½ cup packed)
  • ½ teaspoon dry ginger powder (sunth), optional
  • 1 tablespoon edible gum (gond), optional, fried in ghee
  • 1 tablespoon sliced almonds or pistachios, for topping
  • 1 teaspoon poppy seeds (khus khus), optional

Method

1. Roast the flour in ghee

Grease a plate or tray (about 20 cm) with ghee. Heat 100 g ghee in a heavy pan on low heat. Add the wheat flour and stir continuously. Roast for 8 to 10 minutes, until the flour turns light golden and smells nutty. Do not let it brown too much, or the sukhdi will taste bitter and become hard.

2. Add the jaggery

Switch off the heat. Let the pan cool for 1 to 2 minutes. Add the jaggery and dry ginger powder. Mix quickly with a spatula. The leftover heat melts the jaggery. If you add it on a very hot pan, the jaggery will turn into syrup and the sukhdi will become sticky.

3. Set and cut

Pour the mixture onto the greased plate. P

ress and level it with the back of a flat bowl, about 1 cm thick. Sprinkle nuts and poppy seeds and press lightly. After 5 minutes, while it is still warm, cut into squares. Cool fully for 1 hour before taking the pieces out.

Tips for soft sukhdi

  • Use low heat the whole time and stir without stopping.
  • Cut the pieces while warm. Cold sukhdi breaks instead of cutting.
  • For a softer texture, use 120 g ghee. For a firmer one, use 90 g.
  • Use fresh, soft jaggery. Hard, old jaggery does not melt well.

Frequently asked questions

Why is my sukhdi hard?

Usually the flour was over-roasted, or there was too little ghee. Keep the flour light golden and use at least 100 g ghee for 150 g flour.

Why is my sukhdi sticky and does not set?

The jaggery was added when the pan was too hot, so it melted into syrup. Cool the pan for a minute or two before adding it.

Can I use sugar instead of jaggery?

Yes. Use 80 g powdered sugar. The taste is lighter, but the traditional flavour comes from jaggery.

How long does sukhdi stay fresh?

About 2 weeks at room temperature in an airtight box.

More Gujarati sweets and snacks

If you like this, try our mohanthal, mawa ghughra and shakarpara.

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