SUKHDI / GOL PAPDI / GUR PAPDI

On By RuchisvegkitchenIn Diwali / Festival Special, Kids Special, Sweets And Desserts

SUKHDI / GOL PAPDI / GUR PAPDI detailed recipe with Video and step wise pics

Sukhdi / Gol Papdi/ Gur Papdi is an authantic sweet of Gujarat , which is made from Ghee (Clarified Butter) , Wheat Flour and Jaggery . Only 3 ingredients but very tasty and very flavourful. I have garnish this delicious sweet with grated dry coconut and Almond Slivers . .

It is one of my signature dishes . My family loves Sukhdi, made by me. Sukhdi has very soft and crumbly texture. Simply melt in mouth. More Ghee more Softness 🙂 🙂

This sweet is very common in each Gujrati home. It is very easy and very quick to make. Sudden guests arrive, you are running short for fancy ingredients TRY THIS SWEET. Wheat flour, Ghee and Jaggery is very common and easily available ingredients. This sweet can be ready in 10-15 mins total.

In old days (I am taking about time when no cell phones, flight and hotels were exists) when people go on tours for business, the female members of family pack this sweet in a large quantity. So if ever they dont find any food in journey they can have this as it has very long shelf life. And if you add little hot water on it and stir for sometime a delicious Wheat Porridge is ready. So stomuch get full with a healthy and tasty meal.

In Gujarat, there is a place called MAHUDI. There is Jain Temple there. People offer Sukhdi to God there. There you will get fresh and warm Sukhdi. The taste of that Sukhdi …none can beat that. Just awesome. The best Sukhdi . After offering to God, we have to finish that Sukhdi-prasad there it self within primises. Its been said, if you take that Prasad at home , bad luck will follow you. I really dont know how much truth is that, as I always finish my portion there it self.

Checkout the Video recipe with all tips and tricks for perfect SUKHDI..

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Lets see the detailed recipe with stepwise pics…

INGREDIETNS:

  • Wheat flour 2 cup
  • Ghee 2 cup
  • Gaund ½ cup ( Partly Crushed)(optional)
  • Jaggery 1.5 cup (Nicely chopped)
  • 1/2 cup Grated dry coconut For garnishing (optional)
  • 3 tbsp Almond Slivers

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METHOD:

Before starting making Sukhdi, keep everything ready. In a heavy bottom kadai take ghee. When it get real hot add flour and Gaund. Roast on slow flame till its golden brown. Keep stiring continuously .

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Once its colour turn to golden brown , add Jaggery . Immediately switch off the Gas . Mix nicely. There should not be any unmelted particle of Jaggery. Now take this Mixture in a greased thali. Make it level . Now Garnish with dry coconut and Almond Slivers.

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Cut into desired shape. Just cut it when hot but dont try to take it out of Plate . Allow it to cool . If you try to take out when hot, it will fall apart.

Once cool completely, take out the cut pieces and store in a container. At time of taking out pieces, if you feel its stuck as Ghee is settled, just place this plate on gas for 3-4 seconds and then try again. Easily one can take out the pieces.

Store in a container. Hope you all will enjoy this delicacy of Gujarat.

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Hope you will like this recipe. I would love to listen from you all..

Do try this recipe , and don’t forget to share your feedback with me..

Kindly rate the recipe and give your feedback in the comment box below..

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Happy Cooking 🙂 🙂

49 thoughts on “SUKHDI / GOL PAPDI / GUR PAPDI”

  2. Pingback: SUKHDI | frankensportblog

  4. Sandhya

    What a mouthwatering treat this is Ruchi! So special that your family likes your Sukhdi. But I am not surprised. You are an awesome cook!
    As for the temple prasad, I would have no problem finishing all my prasad in the temple premises either.

    Liked by 1 person

    Reply

      1. Oh yes Ruchi, I certainly have few favorites in this cuisine. Eah January the Undhiyu cooking is very much looked forward to in my house, even friends demand😊. It is a task for me to collect all the required vegs for making it, but I have always made it every year even after leaving the state.😊

        Liked by 1 person

        Reply

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