Sukhdi or Gol Papdi is wheat flour based sweet is easier to prepare than any of the other traditional gujarati sweets. Since the Sukhdi or Gol Papdi does not have too much ghee (compared to rest of the indian sweets)and is trouble-free to prepare, you can even make it often as an evening snack. Remember to grate/ chop the jaggery thinly to avoid lumps. In the winter’s, you can also add edible gum (gond) to this recipe as done in many states of gujarat.
This Sukhdi or Gol Papdi recipe is said to give you energy to last you for a year, so you can even say its a traditional energy bar.
Step by Step Video for ” Recipe (Scroll Down for detailed & printable recipe)
Ingredients to make the Sukhdi or Gol Papdi
- 1 cup Wheat Flour / Roti Ka Atta
- ¾ cup Jaggery / Gud
- ¾ cup Ghee / Clarified butter
- 1 tbsp Edible gum/ gaund
- 1 tsp Dry Ginger Powder / Sonth
- 2 tbsp Grated dry coconut
- 1 tbsp Milk
Prepping for making Sukhdi or Gol Papdi
1)Chop/Grate the Jaggery
Method for making Sukhdi or Gol Papdi
1)in a kadai add all of the ghee which is clarified butter
2)once its hot add all of the edible gum which is guand and using a slotted spoon keep stirring it in and fry for about 30 seconds or until they fluff up.
3)then remove them in a bowl and keep aside.
4)Now in the same ghee add the whole wheat flour and start stirring it in
5)and keep stirring for the next 6-7 minutes or until the flour starts looking a brown in colour.
6)Once the flour starts looking brown then remove it from the flame and add the dry ginger powder followed by the cooked edible gum then the jaggery and stir everything in.
7) you can even press the edible gum down using the slotted spoon so it becomes one with the golpapdi mix.
8)Once everything is mixed in then add the milk and mix that in as well.
The reason we add milk is that makes the golpapdi soft
9)And now in a greased plate remove this golpapdi batter and using a back side of the slotted spoon spread it evenly,
10)If you wish you can even use the backside of a kotori
11)And then do the sides by using the backside of a spoon.
12)Then sprinkle the dry coconut which is again optional but i really like the taste of it
13)Once the mix has cooled down a bit then using a knife make vertical cuts
14)And then horizontal cuts giving us a rectangular shape.
15)wait for say about 15 minutes so the golpapdi cools downs completely before removing it.
16)After 15 minutes using a sharp edge spatula gently remove all the gol papdi
Do store it in a airtight container and it will last for almost 7-10 days in the winter season.