Made with just three essential ingredients; Sukhdi or Gudpapdi is a popular Gujarati sweet.
Melt in the mouth, perfectly sweet and flavorful, these cubes of flour are so simple and quick and easy to put together.
Indian sweets are popular for all kinds of occasions, events and celebrations. They vary from the simplest to the most complex recipes with different cooking and prepping time.
A section of these sweets are Gujarati sweets. Those that originated from the state of Gujarat, these are the ones that Gujaratis enjoy throughout the world. And not to forget, they have spread it to the people around and now these sweets do have a lot of fan following. Magaj, Mohanthal, Kuler Ladoo, Doodhpak, Sheero, Besan Ladoo and Churma Ladoos are the popular ones.
And when it comes to these, most of us have fond memories of our mother or grandmother making these for us when we were little.
My case is no different. My grandma almost always spoiled us with one of these Gujarati sweets. She had the recipes up her sleeve and never needed to refer to anything while making.
We are a little different and some help from recipes do guide us through the process. Today's recipe is one amongst them; Sukhdi. A really recipe that is made in almost every Gujarati home, this is so close to mu heart.
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What is Sukhdi
Sukhdi is a Gujarati sweet that is super easy to make. Literally; Sukh means happiness in Gujarati. So derived from this word is Sukhdi; a sweet that is often made on happy occasions like celebrations and festivals.
In many homes in Maharashtra and Madhya Pradesh, this sweet is also popularly called golpapdi, godpapdi or gudpapdi; where gol or gud literally means jaggery. And papdi is thin sheets as we make the sweet in thin sheets.
The Indian fudge is made with jaggery, what flour and ghee. Together these come together in a very delicious treat.
Not just a sweet, this is also a quick snack for toddlers, kids and adults. Loaded with the goodness of jaggery and ghee; it is super delicious too.
The most popular Sukhdi
While this sweet is popular in a lot of Gujarati households; the most delicious sukhdi is definitely the one at the popular Indian temple of Mahudi.
A temple in Gujarat; this place has sukhdi for offering to the God and then enjoying as a prasad. Tradition goes that the plate of sukhdi has to consumed within the premises and it cannot be taken out of the temple.
Given how rich in ghee this version is; it is best to get a smaller plate than you think you can finish. It does get too heavy to finish in one go!
Why this recipe works
- It is super simple to make; with just critical point.
- We only need three essential ingredients to make this; additional ones are optional.
- This recipe only needs one pan and a plate to come together.
- Refined flour and sugar-free; yet super delicious.
- This sweet doubles as a delicious snack.
- We can make this ahead of time.
- Safe for toddlers who consume jaggery, it is truly full of good for them ingredients.
- This stays well for 15 days at room temperature.
- A perfect recipe to take along for picnics, day trips or likewise.
- It is super easy to scale the recipe up or down. The time needed to roast the flour is the only thing that changes.
Ingredients and Substitutions
- Wheat Flour: The prime ingredient in the recipe is whole wheat flour. I like to use regular fine flour (atta), the same that we use in making rotis and parathas. Coarse flour will not work here.
- Jaggery: We need jaggery for the recipe. The darker the jaggery, the darker the sukhdi. Using light colored jaggery gives light sukhdi. Moreover, the soft one works well as is for the recipe. If using a hard variety, simply chop well or grate before using. That way it melts well in the hot flour.
- Ghee: Another important ingredient, ghee is essential to cook everything well. It is important for the recipe and oil does not really work well here.
- Topping: Topping the sukhdi with slivered nuts like almonds, pistas and cashews is great. Moreover, khus khus (poppy seeds), magaj tari or even saffron works well as topping. Or simply leave the sukhdi as is without a topping.
See the recipe card for detailed ingredient information, measurements and nutrition.
How to make this recipe
1- In a pan add 1 cup ghee. Heat it on medium flame.
2- Then add 2 cups flour.
3- Start cooking the flour, mixing it intermittently. It will be lumpy at first, but it slowly starts to loosen up.
4- In about 8-10 minutes, the flour starts to become light, airy and pasty.
5- Cook for another 4-5 minutes and the flour will be darker and perfectly smooth.
6- Turn down the flame and remove the pan from the stove. Let it cool for 2-3 minutes and then add 1 cup jaggery to the flour mixture. Also add cardamom powder (if using) at this stage.
7- Mix well as the jaggery starts to melt in the heat of the flour and the pan.
8- Line a pan with parchment paper. Or spread oil or ghee on a plate. Transfer the mix on to the pan.
9- Spread it out evenly in the pan using a heatproof measuring cup or spatula.
10- Sprinkle the slivered almonds on top, lightly press down.
11- Let the sukhdi set for 30-40 minutes at room temperature. Then cut it into pieces. Diamonds or squared work well.
12- Then transfer to an air tight container and enjoy. It stays well for 15 days.
Expert Tips and Notes
- The flour choice makes all the difference in the recipe. Use fine wheat flour (atta) for the recipe. Coarse flour will not work here.
- Roast the flour well on medium low flame. On high flame the flour will turn dark but not cook well. It will rather burn instead of roasting.
- The jaggery should only be added to sukhdi after the flame is off and the flour has cooled down a little. Adding it on the stove ends up cooking the jaggery to syrup consistency which sets super chewy.
- To make sure the jaggery mixes well, grate or pound the jaggery to bite before adding. I like to use desi jaggery which is easy to scoop with a spoon. It melts well and quickly.
- Do not skimp on the ghee for the recipe. The flour needs to really cook well for perfect sukhdi.
- The toppings for the sukhdi are optional. Slivered nuts, poppy seeds, rose petals work well. However, we can make the same without a topping too.
- The thickness of the sukhdi will depend on the width of the plate or tray it is set on. The same amount of sukhdi can be spread on a wide platter for thin sukhdi or a smaller one for thick sukhdi.
- The pieces can be cut into squares or diamonds. Every family has their preference. However, the taste obviously does not change.
Recipe FAQs
If jaggery is added when the flour is still cooking or super hot, the jaggery melts to a syrup. This then sets to give a chewy sukhdi. So only add jaggery after a minute; when the flour is slightly cool.
There are two reasons for sukhdi to not set; one is that there is too much ghee. If that is the case, simply store in a container. Use a spoon to enjoy it. The second reason is that the jaggery was added too late and did not melt and mix in. So make sure to add the jaggery only a minute after turning off the flame.
Traditionally we only need jaggery, flour and ghee to make sukhdi. However, adding ground cardamom, saffron, edible gum, nuts, ginger powder or fenugreek powder is common.
It is easy to store sukhdi at room temperature. Simply transfer to a container and store up to 15 days. Sukhdi cannot be frozen mainly because it does not thaw back to the same texture.
Using oil as a fat in sukhdi is an option. However, the texture does vary. It comes together the same way as this recipe though.
More Indian Sweet Recipes
Love this recipe? Please leave a star rating in the recipe card below & if you REALLY like it, consider a review in the comments whilst you are there, thanks!
Sukhdi (God papdi)
Ingredients
- 2 cups whole wheat flour
- 1 cup jaggery (grated or chopped)
- 1 cup ghee
- 2 tablespoon almonds (slivered)
Instructions
- In a pan add ghee. Heat it on medium flame.1 cup ghee
- Then add the flour.2 cups whole wheat flour
- Start cooking the flour, mixing it intermittently. It will be lumpy at first, but it slowly starts to loosen up.
- In about 8-10 minutes, the flour starts to become light, airy and pasty.
- Cook for another 4-5 minutes and the flour will be darker and perfectly smooth.
- Turn down the flame and remove the pan from the stove. Let it cool for 2-3 minutes and then add jaggery to the flour mixture. Also add cardamom powder (if using) at this stage.1 cup jaggery
- Mix well as the jaggery starts to melt in the heat of the flour and the pan.
- Line a pan with parchment paper. Or spread oil or ghee on a plate. Transfer the mix on to the pan.
- Spread it out evenly in the pan using a heatproof measuring cup or spatula.
- Sprinkle the slivered almonds on top, lightly press down.2 tablespoon almonds
- Let the sukhdi set for 30-40 minutes at room temperature. Then cut it into pieces. Diamonds or squared work well.
- Transfer to an air tight container and enjoy. It stays well for 15 days.
Video
Notes
- The flour choice makes all the difference in the recipe. Use fine wheat flour (atta) for the recipe. Coarse flour will not work here.
- Roast the flour well on medium low flame. On high flame the flour will turn dark but not cook well. It will rather burn instead of roasting.
- The jaggery should only be added to sukhdi after the flame is off and the flour has cooled down a little. Adding it on the stove ends up cooking the jaggery to syrup consistency which sets super chewy.
- To make sure the jaggery mixes well, grate or pound the jaggery to bite before adding. I like to use desi jaggery which is easy to scoop with a spoon. It melts well and quickly.
- Do not skimp on the ghee for the recipe. The flour needs to really cook well for perfect sukhdi.
- The toppings for the sukhdi are optional. Slivered nuts, poppy seeds, rose petals work well. However, we can make the same without a topping too.
- The thickness of the sukhdi will depend on the width of the plate or tray it is set on. The same amount of sukhdi can be spread on a wide platter for thin sukhdi or a smaller one for thick sukhdi.
- The pieces can be cut into squares or diamonds. Every family has their preference. However, the taste obviously does not change.
vaishali sabnani says
I love the texture of the Sukhdi. I love this sweet, its perfectly made and very well presented.
Gayathri Kumar says
What a delicious looking sweet. It sounds pretty easy to make...
Amara’s cooking says
Never made gud papdi at home but it's on my to do list for a long time. Yours look delicious, bookmarked the recipe:)
MySpicyKitchen says
Gudpapdi looks great and love the addition of poppy seeds. I am going to raid your blog for next month's theme, 3 ingredient dishes.. 🙂
Srivalli says
I have been wanting to make this for a while now, never got around..so nicely done and sliced..
cookingwithsapana says
Sukhdi looks so delectable and mouth watering.Love the presentation too.
Srividhya G says
Wow.. awesome sweet from gujarat.. Looks delicious. I bet it would have tasted delicious too.
Sandhya Ramakrishnan says
Wonderful choice of recipe and looks awesome. Three ingredients and a very flavorful recipe 🙂
Pavani says
What a simple and easy to make Gujarati sweet. Looks delicious.
Priya Suresh says
Wish you pack some of this traditional sukhdi, they came out extremely prefect and alluring.
Unknown says
Oh that looks delicious!
Rajani S says
3 ingredients and such a beautiful result?Fantastic!
Suma Gandlur says
Lovely burfis. This is such an easy sweet to make and don't even have to struggle for the correct consistency of the burfi.
Kalyani says
EVERYONE in my house loves this !! and I have tried 2-3 times without too much success.. I rely on gujju friends to pass us some ! will try ur proportion and recipe, smruti !
Padmajha says
Looks extremely tempting! You have presented it so well!!
veena says
Such a great choice. Awesome clicks!!!