Sukhdi Recipe | Gol Papdi | Gur Papdi

Sukhdi is a traditional Indian sweet, also known as Gol Papdi or Gur papdi, made with ghee, wheat flour, and jaggery.

Originating from Gujarat, it’s a simple, wholesome dessert often prepared during winters, festivals, and auspicious occasions.

Learn how to make sukhdi/Gol papdi. This easy step by step recipe will guide you to make this delicious Gujarati sweet. Traditionally sukhdi is made with just 3 ingredients ghee, wheat flour, and jaggery. I like to add sesame seeds and peanut for that extra crunch.

Recipe video for Sukhdi

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How to make Sukhdi

In a heavy bottomed pan add ½ cup ghee and let it melt over low medium heat.

Add 2 cup wheat flour, 1 tbsp sesame seeds, and 2 tbsp chopped peanut.

Stir continuously and roast over a low heat until the flour turns golden brown and gives off a nutty aroma.

Turn off the heat and transfer the mixture into a mixing bowl.

In the same pan heat 1 tbsp ghee and 1 cup jaggery over a low heat. Stir until jaggery melts completely.

Turn off the heat and immediately pour melted jaggery into the roasted flour.

Mix until combine well.

Transfer the hot mixture to the greased tray.

Spread evenly with a greased bowl or spatula.

Mark squares with knife while still warm.

Let it cool for 30-40 minutes at room temperature.

Break along the marked lines.

Enjoy Sukhdi.

Tips

Always roast the flour on low heat.

Adding sesame seeds and peanut is optional. You can skip.

Do not over cook the jaggery else sukhdi will be chewy/hard.

Store upto 2 weeks in an airthight container.

Sukhdi Recipe | Gol Papdi | Gur Papdi

Recipe by Divya PatelCourse: DessertCuisine: Indian

Servings

25

pieces

Prep time

5

minutes

Cooking time

30

minutes

Total time

35

minutes

Sukhdi is a traditional Indian sweet, also known as Gol Papdi or Gur papdi, made with ghee, wheat flour, and jaggery.

Ingredients

• ½ cup + 1 Tbsp Ghee

• 2 cup Wheat flour

• 1 Tbsp Sesame seeds

• 2 Tbsp Peanut (chopped)

• 1 cup Jaggery

Directions

• In a heavy bottomed pan add ½ cup ghee and let it melt over low medium heat.
• Add 2 cup wheat flour, 1 tbsp sesame seeds, and 2 tbsp chopped peanut.
• Stir continuously and roast over a low heat until the flour turns golden brown and gives off a nutty aroma.
• Turn off the heat and transfer the mixture into a mixing bowl.
• In the same pan heat 1 tbsp ghee and 1 cup jaggery over a low heat. Stir until jaggery melts completely.
• Turn off the heat and immediately pour melted jaggery into the roasted flour.
• Mix until combine well.
• Transfer the hot mixture to the greased tray.
• Spread evenly with a greased bowl or spatula.
• Mark squares with knife while still warm.
• Let it cool for 30-40 minutes at room temperature.
• Break along the marked lines.
• Enjoy Sukhdi.

Tips

• Always roast the flour on low heat.
• Adding sesame seeds and peanut is optional. You can skip.
• Do not over cook the jaggery else sukhdi will be chewy/hard.
• Store upto 2 weeks in an airthight container.

If you like this recipe, do not forget to share it with your friends and family!