Sukhdi, also known as gur papdi or gol papdi, is a delightful Gujarati sweet that boasts a soft, melt-in-the-mouth texture. Made with wheat flour, ghee, and jaggery, and flavored with cardamom powder, this sweet treat is both flavorful and nourishing. In this recipe, I’ll share a special technique to help you make soft sukhdi on your first attempt. It requires minimal ingredients and can be prepared within 15 minutes with ease. Sukhdi not only satisfies your sweet tooth but also provides essential energy, warmth, and nourishment, making it an ideal treat for kids and the elderly. Give it a try!
Key Tips for Making Soft and Tasty Sukhdi at Home:
- Perfect Proportions: In sukhdi, the amount of ghee and jaggery should be half that of the flour. To achieve a danedar (grainy) texture, add some coarse wheat flour.
- Roasting Dry Fruits: Roast dry fruits on a low flame to make them crunchy. Feel free to use dry fruits of your choice and adjust the quantity to your liking.
- Roasting the Flour: Roast the wheat flour on a low flame until it changes color and becomes aromatic. The ghee should also start to separate from the sides of the mixture.
- Adding Jaggery: Incorporate chopped or melted jaggery into the mixture once it has slightly cooled. Be careful not to overcook the mixture after adding jaggery, as this can cause the sukhdi to harden.
- Softness Secret: Add a small amount of milk to the sukhdi mixture for guaranteed softness. However, be sure not to add too much milk.
- Storage: Sukhdi has a long shelf life and can be stored in an airtight container for 15-20 days during winter.
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Recipe Video
Sukhdi recipe | gur papdi | Gujarati gol papdi
Ingredients
- 1 cup ghee
- 1 +3/4 cup wheat flour
- ¼ cup coarse wheat flour
- 1 cup jaggery
- 2 tbsp cashews
- 2 tbsp almond
- 2 tbsp pistachio
- 1 tbsp magaj tari seeds
- 3 tbsp dry coconut powder
- ¼ tsp cardamom powder
- ¼ cup or 4 tbsp milk
- Garnish with khas-khas
Instructions
- In a pan, add 1 tablespoon of ghee and 2 tablespoons each of cashews, almonds, pistachios, and 1 tablespoon of melon seeds (magaj tari). Roast the dry fruits until they slightly change color. Remove from the pan and let them cool slightly.
- Transfer the roasted dry fruits to a blender or food processor, add 3 tablespoons of dry coconut powder, and grind into a coarse powder. Set aside.
- In the same pan, add 1 cup of ghee, 1¾ cups of wheat flour, and ¼ cup of coarse wheat flour. Mix well.
- Stir continuously and roast the flour on low heat.
- Roast the flour until it slightly changes color, becomes aromatic, and the ghee begins to separate from the sides.
- Add the ground dry fruit powder to the roasted flour and continue to roast together.
- Once the flour has changed color, turn off the heat. Be careful not to over-roast.
- Add 1 cup of jaggery and ½ teaspoon of cardamom powder to the mixture. Mix well.
- Add ¼ cup of milk and mix thoroughly.
- Pour the sukhdi mixture into a greased plate or tray. Garnish with poppy seeds (khas-khas) and allow it to cool.
- Once cooled, cut the sukhdi into pieces and serve.
Notes
- Roast dry fruit on low flame till it slightly crunchy.
- Proportion of ghee and wheat flour should be 1:2.
- Coarse wheat flour gives danedar texture to sukhdi.
- Roast wheat flour on medium-low flame. Do not roast it on high flame.
- Roast wheat flour till it slightly changes it color and become fluffy.
- Switch off gas and add jaggery into sukhdi mixture.
- Milk gives softness to sukhdi, do not increase proportion of milk into sukhdi mixture.
- Store sukhdi into air-tight container it stay good 15-20 day at room temperature.
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