Gur Papdi is a popular dessert from Gujarat and is made especially in winters to increase the body heat. Sukhdi, made with just a handful of ingredients, this is a quick and easy dessert to make in under 20 minutes.
Starting week 2 of our month long'Journey Through The Flavors', I am starting with alphabet G. I have a very traditional Winter sweet that is popular in many states by different names.
The Gur Papdi can essentially be labeled under 3 ingredient recipe. All it needs is Ghee, wheat flour and jaggery. The other flavorings and toppings are used based on preferences and can be used as needed.
What is Gur Papdi
Gur Papdi or Gol Papdi as it called in Gujarat is also known as Sukhdi in the Sindhi cuisine. It is prepared mainly during the winter months to keep the body warm. It is so simple to make and takes only 15 minutes from start to finish.
I am a big fan of burfis and this has a very addictive flavor and beautiful crumble in the mouth texture.
The boys are still home and it was a perfect time to make a small batch of the Sukhdi. My older one ate a piece and said that it was interesting. But, my little one though, liked it a lot and I saw him come back for one more piece. My husband also loved it and the 9 pieces that I made disappeared by night.
My Other Posts in the A – Z Explore the Flavors Series
B for Baghrir with Orange Butter Sauce
Preparation time - 5 minutes
Cooking time - 10 minutes
Difficulty level - easy
Ingredients to make Gur Papdi | Gol Papdi | Sukhdi - Makes 9 pieces
- Wheat flour - 1/2 cup
- Ghee / clarified butter - 1/4 cup
- Jaggery - 1/3 cup (powdered)
- Cardamom powder - 1/4 tsp
- Sliced almonds - 1 tbsp
Procedure to make Gur Papdi
- Grease a small pan with ghee and keep it ready
- Measure the ghee in a pan and heat it in medium heat. Once the ghee is hot, add the measure wheat flour and fry it low flame.
- Keep frying it until a nice aroma releases and the flour changes color to slightly darker shade.
- Add the cardamom powder and mix well.
- Turn off the flame and place the pan on the counter top on a trivet.
- Add the measured jaggery and mix well to combine. With just the heat that remains in the pan, the jaggery will melt and combine well.
- Pour the mixture immediately on to the greased pan and sprinkle the chopped almonds.
- Press it down with a spatula to even out.
- Let the Gur papdi cool down a bit and then make slices of them. Cut them when they are still a little warm, as they will crumble if completely let to cool down.
- Let it cool completely and then store it in air tight container.
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Gur Papdi | Gol Papdi | Sukhdi
Ingredients
- 1/2 cup Wheat flour
- 1/4 cup Ghee / clarified butter
- 1/3 cup Jaggery powdered
- 1/4 tsp Cardamom powder
- 1 tbsp Sliced almonds
Instructions
- Grease a small pan with ghee and keep it ready
- Measure the ghee in a pan and heat it in medium heat. Once the ghee is hot, add the measure wheat flour and fry it low flame.
- Keep frying it until a nice aroma releases and the flour changes color to slightly darker shade.
- Add the cardamom powder and mix well.
- Turn off the flame and place the pan on the counter top on a trivet.
- Add the measured jaggery and mix well to combine. With just the heat that remains in the pan, the jaggery will melt and combine well.
- Pour the mixture immediately on to the greased pan and sprinkle the chopped almonds.
- Press it down with a spatula to even out.
- Let the Gur papdi cool down a bit and then make slices of them. Cut them when they are still a little warm, as they will crumble if completely let to cool down.
- Let it cool completely and then store it in air tight container.
Notes
Expert tips and FAQ's
- Make sure to use good quality wheat flour and jaggery.
- Ensure that you fry the wheat flour in low heat or else it could burn.
- Make sure to mix the jaggery to the fried wheat flour when it is off the heat and warm.
- It takes a couple of attempt to get the right texture, but either way, the flavor is amazing.
- Lastly, do make enough to get around. It disappears rather quickly!!
Arti Lakhia says
Hi. If my jaggergy is less can i add more jaggery and make it more sweeter aftr the sukhadi is done??
Sandhya Ramakrishnan says
I am not sure if that would work. The mixture needs to be warm when you add the jaggery.
Punita says
Hi Sandhya, thank you for sharing this recipe of Golpapdi. I used to have it during my hostel days when a Gujarati friend of mine used to get it. I remembered about it yesterday and was keen on trying it out. It came out probably exactly the same taste.
Thanks again
Sandhya Ramakrishnan says
That is so awesome! Food that we grow up with is always special. So happy that the recipe worked well and you liked it.
Fatima says
I followed the recipe to the T but my gur papdi became very dry and crumbly? I tried it twice and both times it was the same. Where did I go wrong?
Sandhya Ramakrishnan says
Fatima, I am sorry that the Gur papdi turned out dry. The texture depends highly on the kind of jaggery. Maybe try using a different jaggery brand. Also you could add a tsp or so of milk to help bind, but make sure you store it in the refrigerator because it van spoil quicker.
Samantha Francis says
Hello Sandhya, that's a mouth watering burfi recipe. My kids are fond of delectable sweets. I usually make grated coconut burfi. For a change I was searching for a different variety and stumbled across yours. Loved the recipe, my kids enjoyed it a lot. I am planning to make the same on my husbands birthday.
preeti garg says
Wow.. looks so finger licking recipe... so perfect and tasty.
Tina says
This looks delicious! I love that it is so simple to make! The flavor combo looks like this would be a great treat that doesn't overpower you with to much sweetness - perfect!
Claire says
These look so delicious!
I will definitely be giving them a go as my kids love a sweet treat every now and then.
I will look out for Jaggery 😀
Natalie says
I absolutely love how easy this is to make. Perfect treat when sugar craving hits, right? Love the addition of cardamom and the ghee. I bet this taste just amazing with almonds on top.