Sukhdi / Gol Papdi (Gujarati Wheat-Jaggery Sweet)
સૂખડી / ગોળ પાપડી
Sukhdi (also called Gol Papdi) is Gujarat's simplest and most pure sweet — made from just three ingredients: whole wheat flour roasted in generous ghee until golden and nutty, combined with jaggery and a whisper of cardamom, poured into a tray and set into fudge-like squares. It is the Gujarati equivalent of the most elemental comfort sweet — the kind grandmothers make for grandchildren who are unwell, or given to women postpartum for strength and nourishment. The jaggery provides iron, the ghee provides fat, and the wheat flour provides energy. The result is deeply satisfying in the most primal way — warm, sweet, nutty, slightly grainy from the whole wheat, and perfumed with cardamom and ghee. A 10-minute sweet that has been made unchanged for generations.
- Total
- 20 min
- Serves
- 12
- Level
- Easy
Prep 5 min · Cook 15 min
Ingredients
Method
Heat ghee in a heavy-bottomed pan on medium. Add wheat flour. Roast continuously, stirring without pause, on low-medium heat for 10–12 minutes until the flour turns pale golden and smells of toasted wheat (nutty, warm, slightly biscuit-like). The flour will absorb the ghee completely and look dry.
About 5 min
Tip: Continuous stirring is non-negotiable — wheat flour burns in seconds when left unattended in ghee. Keep the heat medium-low and the spatula moving.
Remove from heat. Add grated jaggery and cardamom to the hot roasted flour. Mix very quickly — the residual heat of the ghee-flour mixture will melt the jaggery. If the jaggery does not melt immediately, return to very low heat briefly (30 seconds) and stir.
About 3 min
Tip: Work fast — jaggery added to hot roasted flour sets quickly. You have about 90 seconds to mix and pour before it becomes unworkable.
Pour immediately into a greased tray or thali. Spread evenly to about 1.5cm thickness using the back of a spoon. Mark into squares or diamonds while still warm (it sets firm on cooling). Rest 15–20 minutes until completely set. Break/cut along the marked lines. Store in an airtight container — keeps 5–7 days at room temperature.
About 5 min
Tip: Mark the pieces while warm, before it fully sets — cold sukhdi is brittle and will shatter when cut, breaking along random lines rather than clean squares.
Nutrition per serving (estimate)
- Calories
- 148
- Protein
- 3 g
- Carbs
- 18 g
- Fat
- 8 g
- Fibre
- 2 g
- Sugar
- 12 g
- Sodium
- 50 mg
Contains: gluten, dairy
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Recipe by Boon Tools.