Sukhdi | Gujarati Golpapdi | Gur Papdi Recipe | Aate ki Barfi | Whole Wheat Jaggery Fudge | 3-Ingredient Energy Bar
Sukhdi is an Indian traditional sweet/dessert recipe originally from Gujarat. It is like Burfi and is quite popular in various parts of western India. Sukhdi is also known as – Golpapdi (Gol means Jaggery and Papdi means thin layer).
I learned the Sukhdi Recipe from my Mom. GolPapdi is a traditional recipe made from just 3-ingredients that is the whole wheat flour, ghee, and Jaggery.Sukhdi is considered very auspicious. Therefore, people make it during festivals and special occasions. It requires just 3-ingredients to get ready in a few minutes. The texture is crumbly-soft melt-in-mouth like cookie/nankhatai and tastes delicious.
Sukhdi is very healthy, filling, and nutritious, It is an “All in One” snack whose only couple of pieces can keep your hunger aside for a few hours. This Sukhdi recipe has no sugar in it, so it is a perfect sweet recipe for diabetic patients. Jaggery and Ghee present in it gives an instant boost of energy, so I also call it Whole Wheat Energy Bars.
The recipe which I am sharing is an Authentic Sukhdi Recipe. I like it as it is, but you can do the below variations:
- You can add chopped nuts like almonds and cashews in it.
- During winters, you can also add edible gum/Gond/Gundar in it. Some people add sesame seeds in this sukhdi recipe to make it more nutritious.
- You can add cardamom powder, nutmeg powder, or saffron for more flavors and your taste preference.
- You can increase or decrease the quantity of Jaggery as per your taste.
- I tried making Golpapdi with Ragi flour. It tastes delicious. My daughter loves Ragi Sukhdi and finds its taste similar to chocolate cookie and always comes to me again for one more piece. Click here for Ragi Sukhdi Recipe.
Tips to make perfect Sukhdi:
- I have used the Desi Jaggery, which is soft and brown, so it melts quickly and evenly.
- Make sure there are no big chunks of Jaggery while adding. Break into small pieces or grate it. You can use jaggery powder too. Always add the jaggery/Gud when the wheat flour is warm.
- Roast the flour very well, till it turns aromatic and dark in color, the texture becomes light, airy, and runny till the ghee oozes out. Make sure you do not burn the flour.
Here is the video recipe of Sukhdi Recipe :
MAHUDI NI SUKHDI :
We are talking about Sukhdi, so how can I forget to tell you about Mahudi ni Sukhdi?
In Gujarat, there is a temple called Mahudi Jain Temple situated in Mahudi town (Mansa Taluka-Gandhinagar District). Here, devotees offer Sukhdi as Prashad to God, and after the offering, devotees consume this Prashad within the temple premises. No one is allowed to take Offerings/Prashad/Sukhdi outside the premises. They make it fresh and serve warm.
It is one of the best sukhdi I have eaten in my life. It is so soft, crumbly, and melt-in-mouth texture.
- Sukhdi tastes delicious when served warm. You can eat it anytime during the day.
- I always prepare it in small batches to enjoy it warm and fresh.
- It is a good option as a travel food because it has a longer shelf life. I always keep a box full of Sukhdi in my purse for a quick bite during traveling.
- Golpapdi is a healthy option for toddlers or kids mid-meal, snack/lunch box, and evening snacks. I can say an alternative to biscuits, cookies, or chocolates.
- Store it in an airtight container at room temperature for about 2-3 weeks.
Do try this delicious Sukhdi/Golpapdi recipe and let me know how it turned out in the comments section. If you have any questions or suggestions related to the recipe, please mention it in the comments section. If you like this recipe, please share it with your friends and family who are in search of such authentic tried and tested recipes. Make sure you follow me on YouTube, Facebook, Instagram, and Pinterest to catch my latest updates.
If you are looking for more Traditional Indian Sweets and desserts recipes, then don’t forget to check:
For more such recipes click here
Recipe card for the Sukhdi Recipe :
- 1 cup whole wheat flour ( bhakhari no lot / kakro lot )
- ½ cup + 1 tbsp ghee
- ¾ cup jaggery ( gur / gol ) ( grated / fine chopped )
- ¼ tsp ghee for greasing
- First of all grease the plate ( bottoms & sides ) using ghee to set the sukhdi.
- In a deep, heavy-based nonstick pan heat ghee on low medium flame.
- Add flour when ghee is slightly hot.
- Mix the flour well with the ghee using a spatula.
- Roast wheat flour continuously till it turns golden brown in color, Stir continuously. It will take approx 8-10 min on low – medium flame.
- Cook till atta starts to release the aroma and atta get some pink or brown color.
- When atta will get roasted completely, it gets dark color & you will feel very light and airy atta.
- When atta get roasted properly, turn off the flame. Do not burn the flour.
- Remove from the flame and add jaggery.
- Mix quickly, it will melt easily.
- Pour the mixture into a prepared greased plate.
- Spread the mixture evenly using the back of the spatula and base of a small steel Katori or bowl.
- Keep it aside for a few minutes. When it is warm cut them into square or diamond shapes.
- If it will get cooled down it will be difficult to slice it.
- Serve warm or let it cool down completely. Remove the pieces gently and serve.
- You can store it in an airtight container and enjoy it throughout the week or till gets over.