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 - ½ cup
- Ghee / clarified butter - ¼ cup
- Jaggery - ⅓ cup (powdered)
- Cardamom powder - ¼ 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
- ½ cup Wheat flour
- ¼ cup Ghee / clarified butter
- ⅓ cup Jaggery powdered
- ¼ 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.
Michelle Blackwood says
Your papdi gol looks amazing, I haven't had it in years and I didn't even think I could make my very own. Thank you for the recipe.
swathi says
Gol pappadi looks delicious, which jaggery you use, I always strain jaggery before adding it as it has dirt in it.
Marisa Franca says
Oh my, I'd love to try this treat. I'm so curious about ethnic foods and I have definitely led a sheltered life when it comes to trying different cuisines. I love your alphabet challenge. This makes sure you have interesting recipes to share.
Pam Greer says
These sound so intriguing! I have everything I need to make these, so I'm definitely giving them a try. I need to go check out your other alphabet posts! What an interesting challenge!
Gloria says
I love trying ethnic foods. These sound delicious...and the ingredients are great. So much flavour in these little bites.
Sandhya Ramakrishnan says
Thanks Gloria! That flavors are amazing in this.
Tasneem says
It's yummmmm..... Superb!!!! Amazing.
Mayuri Patel says
One of my favorite... sukhdi as we know it as. Its been ages since I've made it at home. I also add some powdered almonds along with the flour and sprinkle poppy seeds on it.
Priya Srinivasan says
That is amazing sandhya, love it!!! you got me at 3 ingredients!!! We need quick desserts like these, with lots of nuts and seeds on top, this would be totally rich!!!
kalyani says
oh ! u r choosing the classic sweets and making it so well. I have wonderfully failed at making this 3 times over, and must muster courage to try your recipe and method. Perhaps sweets elude me 🙂 instead i shall pop over to ur place and nibble on this.. I have seen another version with khus khus (poppy seeds) sprinkled on the greased pan before pouring the cooked jaggery - ghee - flour mixture
sapana says
Sukhdi is my fav Gujarati sweet and the fact it only needs three ingredients is what makes it more alluring.
Padmajha PJ says
Perfectly made Gur papdi ,Sandhya! You have explained it well.
Srivalli says
I loved it when I had made some months ago Sandhya, looks so nicely done!..and so easy to make as well right..
Vaishali Sabnani says
Perfectly made God Papdi. The trick to this sweet is to switch off the flame before adding jaggery, else the papdi gets hard. Seriously I feel like picking a piece to enjoy this such a well made sweet from my very own state Gujrat.
sharmila kingsly says
Looks fab Sandhya ,one of my gujarai sweets .. With wheat flour and jaggery its made just perfect .the almond toppings adds extra zinc!!
Srividhya Gopalakrishnan says
I have tasted it once but never made it at home. Love your detailed explanation and thanks for the great share. Bookmarked.
harini says
You nailed it prefectly Sandhya, am yet to prepare this alluring gur papdi, hope i can prepare blindly after seeing your prefect squares. Too tempting they are. My mouth is just watering here.
harini says
That sounds very authentic Sandhya. I tasted this at our local temple during a festival when a Gujarati meal was served. Loved it and asked the Gujarati lady who made it for the temple. She gave me the same recipe as above without the almond garnish. Superb!
Sandhiya ThirumalaiKumar says
Wow, those papdi looks so perfect & delicious, Sandhya. You have nailed it !!! It's in my todo list for longtime, somehow i never had chance to make these. Now these pics are really tempting me to make those papdi.
Gayathri Kumar says
This is delicious Sandhya. Love that cute squares of gur papdi topped with almonds. With so much ghee these must taste divine..
Manjula Bharath says
Omg such a fantastic gol papdi sandhya !! Looks fabulous, so perfectly cut slices !! This looks super addictive for sure..you are a perfectionist, I love how you explain every little detail. This is killing me !! Wish was your neighbor..Its Midnight here am craving for some Gol papdi 😀 you seriously nailed this sweet !!