Sukhdi Recipe (with Step by Step Photos)
Sukhdi (Gol Papdi/Gur papdi) is a traditional Gujarati sweet usually made in winter months which is so flavorful and has a soft melt in mouth texture. It is made with only 3 Ingredients – whole wheat flour, jaggery(gur/gud), and ghee and the whole process takes only 12-15 minutes. This sweet is the best snack option for kids lunchbox and kids afterschool snack as it’s stomach filling and nutritious.
More Desserts Sweets Recipes
Preparation Time: 5 minutes
Cooking Time: 15 minutes
Serves: 4 servings
|1 cup Whole Wheat Flour (chapati atta)(approx. 130 gm)|
|1/2 cup grated or finely chopped Jaggery (gud/gol) (70 gm)|
|1/2 cup Ghee (clarified butter) (125 gm)|
|2 tablespoons chopped Mixed Dryfruits, optional|
- Keep all the ingredients ready. For jaggery, either grate it or finely chop it.
- Grease a small plate (4-5 inch diameter) with ghee.
- Heat 1/2 cup ghee(clarified butter) (125 gm) in a heavy based pan over medium flame.
- When the ghee is melted, add 1 cup whole wheat flour(chapati atta) (approx. 130 gm).
- Stir it with a spoon and mix well. It will be like a thick lumpy paste.
- Stir continuously and roast it over low-medium flame until the flour turns golden and a nice aroma releases. It will take approx.5-7 minutes. When the flour is roasted well, the mixture will turn runny, ghee will start to ooze out and you will feel light when you stir it.
- Turn off the flame.
- Let the mixture cool down for a minute. Add 1/2 cup grated or chopped jaggery (gud/gol) (70 gm).
- Mix well. The jaggery will dissolve quickly.
- When the jaggery dissolves completely, pour the mixture into a greased tray (thali).
- Even out the top surface using a flat spatula or using the back of a bowl.
- Sprinkle chopped dryfruits over it and press them with a spatula.
- Let it cool down to room temperature. When it is a little warm, cut it into small squares/diamonds using a knife. When it cools down completely, store it in an airtight container.
- Sukhdi is ready for serving. You can also serve it warm if you like.
Tips and Variations:
- Make sure that the flour doesn’t burn or turn brown while roasting.
- Flour Roasting Time – It depends on the quantity of flour. It takes less time for smaller quantity.
- Jaggery – If you are using hard jaggery, grate it using a grater or finely chop it. You can also use powdered jaggery.
- To Prevent Sukhdi from turning Hard and Chewy – Don’t add jaggery to the flour when the stove is on. When the flour is roasted well, turn off the stove and wait for a minute and then add the jaggery.
- To make it flavorful, add cardamom powder (along with jaggery).
Serving Ideas: Serve sukhdi with farsi puri and poha chiwda in the afternoon.