This melt-in-your-mouth Sukhdi recipe is made with only 3 ingredients. It is a traditional Gujarati sweet recipe also known as Gol Papdi or Gur Papdi.
What is Sukhdi
Sukhdi, Gor Papdi, Gur Papdi or Gud Papdi, whatever you may call it, is one of the easiest Gujarati recipes you’ll ever make.
Sukhdi is an authentic Gujarati sweet, similar to my Tal Papdi (chikki) that uses only 3 ingredients.
In terms of texture sukhdi is slightly crumbly, but melt in the mouth. Basically It is a soft sukhdi .
In Gujarati language SUKH means happiness and generally, sweets are prepared on happy and auspicious occasion.
Usually, sukhdi or gur papdi recipe is prepared during winter months to keep the body warm.This easy recipe is also prepared on festivals such as Diwali, Holi or Ganesh Chaturthi.
In our family, we never have plans to make it but prepare it spontaneously, when someone in the family has a craving for it!
This golden brown sweet dish is considered as one of the healthy sweets amongst the Indian sweets recipes as it uses wholesome ingredients.
We have a few traditional Gujarati sweets that are easy to make and this best sukhdi recipe is one of them!
MAHUDI NI SUKHDI
In Gujarat, there is a small town called ‘ MAHUDI’ in which you can find Mahudi Derasar (Jain Temple). It is considered to be one of the most sacred Jain pilgrims, however anyone can pay a visit to this temple anytime.
At this temple, this strict tradition is followed that ONLY sukhdi can be offered as prasad (offering to God).
Sukhdi prasad is made at the temple premises, and the same Prasad is to be consumed and shared within the temple premises with other devotees. It is strictly forbidden to take Prasad out of the premises.
The texture of Mahudi sukhdi is so soft. They serve warm Sukhdi with oozing ghee on the side of the thali (plate).
VARIATIONS & FLAVOURS
This basic and traditional recipe is prepared with whole wheat flour, ghee and jaggery. It is really that simple.
Keep these three ingredients as a base and you can add and swap the mix-ins according to your preferences and that will yield different types and flavours of Sukhdi.
For a sweet and aromatic flavoured Sukhdi add cardamom powder or nutmeg powder. Add nuts powder such as coconut, cashew or almond, see our almond sukhdi .
Add fruity twist by adding dried dates, figs or raisins. Children will love this.
Usually, Sukhdi is set in a tray, then cut into square or diamond shape or can be served warm in a bowl too, which can be scooped.
INGREDIENTS
For a basic Sukhdi recipe you will need three main ingredients and all of them are necessary.
Flour – You’ll need whole wheat flour also known as Roti Ka Aata or Chapatti Aata. Usually, fine roti flour is used in this recipe. You can use coarse whole wheat flour ( Bhakri flour or Gehu ka mota aata ) too.
I always use wholemeal roti aata which is packed with wheat bran thus my Sukhdi appears darker brown.
Desi Ghee – For an authentic taste, dairy ghee is vital but again I have seen people using vegetable ghee (Dalda) as in India pure dairy ghee is expensive, however for vegan recipe vegetable ghee works fine here.
Jaggery – Jaggery ‘ Gor ‘ in Gujarati and ‘ Gud ‘ in Hindi is available easily in any Asian food shops. Health experts giving us countless benefits of jaggery, when used in moderation.
In the market various types of Jaggery is available. Organic and Desi jaggery are in darker colour, also very pale yellow colour jaggery available too.
According to health experts this pale yellow jaggery is adulterated, however, any type of Jaggery can be used for making Sukhdi.
I have used Kolhapuri jaggery for this recipe.
Optional – you may enhance the look of the golpapdi recipe by sprinkling poppy seeds and dry fruits on top.
TIPS & SUGGESTIONS
This recipe is easy, simple and doesn’t take much time, but need your attention throughout the entire recipe.
We use wide and thick bottom pan, it cooks quicker and easy to stir.
Don’t skimp on ghee, less ghee means the texture of the sukhdi will be hard .
Non-stick pan is better for easy clean up but you don’t have to.
Keep the flame on low heat, so the flour roasts uniformly and doesn’t burn or gets darker while still being raw.
Keep an eye on the pan all the time and keep stirring whilst roasting the flour. Roast the atta until atta starts giving nutty aroma, changes it’s colour to light pink.
Use powdered jaggery or grated jaggery if you have a big block of jaggery. Fine powder will incorporate quicker too.
Most important part, turn off the heat before adding the jaggery, so the sukhdi mixture does not overcook.
Overcooked sukhdi mixture will start making chasni (string consistancy) that means your sukhdi will be chewy in texture. It won’t be soft.
The thickness is depended on the size of the plate into which you pour the mixture.
Method
1 .First grease a tray, thali or baking pan with melted ghee or unflavoured cooking oil or spray.
2 . Heat 3/4 cup ghee in a heavy bottom kadai or pan. Once ghee melts add flour. You may use non-stick pan too.
3 . On a very slow flame roast the aata (flour).
Whilst roasting the flour, break the lumps of flour. Once the aata start roasting, the mixture will loosen up a bit.
After 8-10 minutes the flour will loosen up and become light and fluffy.
Keep stirring until nicely roasted brown but not burnt. At this stage ghee will start seperate and it releases its delightful aroma.
Turn off the heat, add grated jaggery and quickly mix everything. In hot flour mixture the jaggery melt itself. This step is very important, this will avoid the atta from being overcooked.
Pour the prepared mixture into a greased tray or greased thali and pressed evenly using a spatula or flat bottom steel glass bowl (katori/vatki).
6 . Let it cool for 4-5 minutes, but still warm, then cut into the desired shape. Ideally they should be cut into diamond shapes.
SERVING
Sukhdi is a sweet snack that can be enjoyed anytime, however kids can enjoy with a glass of milk and adults with a cup of Masala Chai .
We love to enjoy whilst it is slightly warm (NOT HOT). If any leftovers, we microwave for 5-10 seconds before eating it.
STORAGE
Once it cools down totally, store in an airtight container at room temerature. No need to keep it in the fridge. This sweet stays good up to 15 days.
Sukhdi is not suitable for freezing.
Why is my sukhdi chewy?
You must turn off the heat as soon as flour is roasted or before adding jaggery. Also you can let the roasted aata sit for about a minute before adding the jaggery.
The heat that remained in the flour is enough to melt the jaggery. If you leave the heat on, jaggery will melt quickly and starts to boil, it gets to the half or one-string syrup stage. Hence the result will be hard, and crumbly. It won’t be soft.
MORE GUJARATI RECIPES
handvo – spicy rice and lentils cake that goes so well with masala chai. porbandar style masala khajli – spicy flaky deep-fried biscuits. methi dhebra – delicious and aromatic flatbread perfect for breakfast.
gujarati shakarpara – a great tea time snack throughout the year.
Gujarati Raab – delicious age old drink recipe to consume whilst feeling under the weather.
Katlu Pak Recipe – popular gujarati recipe during winter months and is wholesome and loaded with nourishment.
Gundar Pak – edible Gum Fudge, perfect winter warmer recipe.
Sukhdi Recipe (Gol Papdi)
Equipment
- 1 heavy based wide pan/kadai
- 1 Spatula
- 1 Thali/Tray
Ingredients
- 1 cup whole wheat flour roti atta (wholemeal)
- ½ cup jaggery* grated or powdered.
- ¾ cup ghee**
Garnish/Topping
- 2 tablespoon. nuts optional – slivered almonds and pistachio***
Instructions
- Grease a thali or baking tin with flavourless oil or ghee.
- In a heavy bottom pan or kadai heat ghee and add flour. 3/4 cup ghee**, 1 cup whole wheat flour
- Roast on a low heat till turns golden brown and you can smell the sweet roasting aroma. Be careful not to burn the flour.
- When the mixture comes together, turn off the heat and add the grated jaggery 1/2 cup jaggery*
- Mix very well.
- Take off the heat and spread the mixture evenly in prepared plate.
- Sprinkle almond and pistachio slivers (if you wish) and press it well and cut into a diamond shape while it’s warm. 2 tablespoon. nuts
- Let it cool bit more and serve
Video
Notes
Before adding the jaggery, turn off the heat to avoid hard and chewy sukhdi.
* You can use jaggery powder too.
**Instead of Ghee one can use unsalted butter too.
*** Not an almond fan, use cashews instead.Cut it whilst warm, it is easier to cut while it is warm sukhdi. Consume Sukhdi when it is little warm, not PIPING HOT. HOT sukhdi may cause burn your irritate the lining of the throt.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note:- This post was originally posted in February 2010 but I have updated the post since with newer photos and content.
Sukhdi Recipe (Gol Papdi)
Equipment
- 1 heavy based wide pan/kadai
- 1 Spatula
- 1 Thali/Tray
Ingredients
- 1 cup whole wheat flour roti atta (wholemeal)
- ½ cup jaggery* grated or powdered.
- ¾ cup ghee**
Garnish/Topping
- 2 tablespoon. nuts optional - slivered almonds and pistachio***
Instructions
- Grease a thali or baking tin with flavourless oil or ghee.
- In a heavy bottom pan or kadai heat ghee and add flour. 3/4 cup ghee**, 1 cup whole wheat flour
- Roast on a low heat till turns golden brown and you can smell the sweet roasting aroma. Be careful not to burn the flour.
- When the mixture comes together, turn off the heat and add the grated jaggery 1/2 cup jaggery*
- Mix very well.
- Take off the heat and spread the mixture evenly in prepared plate.
- Sprinkle almond and pistachio slivers (if you wish) and press it well and cut into a diamond shape while it’s warm. 2 tablespoon. nuts
- Let it cool bit more and serve
Video
Notes
Before adding the jaggery, turn off the heat to avoid hard and chewy sukhdi.
* You can use jaggery powder too.
**Instead of Ghee one can use unsalted butter too.
*** Not an almond fan, use cashews instead.Cut it whilst warm, it is easier to cut while it is warm sukhdi. Consume Sukhdi when it is little warm, not PIPING HOT. HOT sukhdi may cause burn your irritate the lining of the throt.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Make the best homemade Apple Chutney with warming spices ginger and cinnamon. I’ve added saffron strands which add an extra luxurious layer. It is deliciously sweet with a little heat.
Perfect with a cheeseboard and is an ideal gift.
Autumn is the perfect time to use apples, which are fully in season. Other than using them in baking to make air fryer apple tarts , salads like brussels sprouts, kale and apple salad or juicing, why not turn them into a delicious and finger licking chutney.
Since my last batch of carrot, tomato and cardamom chutney was just about to finish, I had a perfect opportunity to try this apple chutney recipe!
Ingredients notes
Apples – I’ve used braeburn but any cooking apple works here. You will need to peel, core and grate the apples. You can experiment with different varieties such as granny smith apples and gala.
Sugar – brown sugar or white sugar works well.
Apple cider vinegar.
Ginger – I use fresh ginger that is grated.
Spices – cinnamon and clove powder and red chilli flakes (red pepper flakes). Whole cloves and a cinnamon stick work too.
Saffron – optional but adds beautiful Indian flavours.
Optionally add: grated red onion, golden raisins, or garam masala.
Serving Suggestion
Serve apple chutney with cheese and crackers for a snack or starter. I love these Scottish rosemary and black pepper oatcakes .
Add to a cheddar cheese sandwich or roll along with fresh lettuce, tomatoes and cucumber.
Spread in a grilled cheese toastie.
Stir through roasted vegetables like these air fryer parsnips .
Storage
This chutney keeps in the fridge for 1 month.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
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- YouTube
Apple Chutney
Ingredients
- 500 gram cooking apples peeled, cored and grated
- 200 gram sugar
- 200 millilitres apple cider vinegar
- 2 tablespoon ginger grated
- 1 teaspoon red chilli flakes
- pinch saffron optional
- 1 teaspoon cinnamon powder
- ½ teaspoon clove powder
- 1 teaspoon salt
Instructions
- Place all the ingredients in a heavy bottomed pan.
- Cook the mix on low heat for 30-40 minutes or until it has thickened and become jammy.
- Remove from the heat and allow the chutney to cool completely.
- Store in sterile jars and keep in the fridge.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
