Sukhdi (God papdi)

Blue plate with sukhdi topped with slivered almonds with diyas around it.

Print Recipe

5 from 2 votes

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

Prep Time2

Cook Time25

Total Time27

Course: Sweets

Cuisine: Gujarati, Indian

Diet: Vegetarian

Servings:

Calories: 224kcal

Author: Smruti

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.

Note: Nutrition values are my best estimates using an automated calculator. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition