Sukhdi
A traditional Gujarati sweet made with whole wheat flour, ghee, and jaggery. This melt-in-your-mouth fudge, also known as Gol Papdi, is incredibly quick and easy to make, perfect for satisfying sudden sweet cravings.
For 16 servings
5 steps. 15 minutes total.
- 1
Prepare the setting tray
- a.Grease a small plate (thali) or a square baking pan with a little ghee and set it aside. This needs to be done first as the mixture sets quickly.
- 2
Roast the wheat flour
- a.In a heavy-bottomed pan or kadai, melt the ghee over low heat. Once melted, add the whole wheat flour. Stirring continuously, roast the flour on a consistent low flame. The mixture will first become lumpy, then loosen up. Continue roasting for about 10-12 minutes until it turns a light golden brown and releases a rich, nutty aroma.
- 3
Incorporate the jaggery
- a.Turn off the heat completely. Let the pan sit for about 60 seconds to cool down slightly. Add the grated jaggery and cardamom powder to the hot flour-ghee mixture. Mix vigorously and quickly. The residual heat is enough to melt the jaggery completely and combine it into a smooth, homogenous mixture.
- 4
Set the Sukhdi
- a.Immediately pour the mixture into the prepared greased tray. Using the back of a flat spatula or a steel bowl (katori), press and spread the mixture evenly to about a half-inch thickness. Sprinkle the slivered almonds on top and gently press them into the surface.
- 5
Cut and cool
- a.While the mixture is still warm, use a sharp, greased knife to make cuts, creating square or diamond-shaped pieces. Do not try to separate them yet. Allow the Sukhdi to cool and set completely at room temperature for at least 30-40 minutes before gently separating the pieces.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1The most crucial step is roasting the flour on a low, steady flame. Rushing this on high heat will leave the flour tasting raw.
- 2Always add the jaggery after turning off the heat. If added while the stove is on, the jaggery will caramelize and result in hard, chewy Sukhdi instead of a soft, melt-in-the-mouth texture.
- 3Ensure your jaggery is finely grated or powdered. Large lumps will not melt properly in the residual heat.
- 4For a more granular texture, you can use coarse whole wheat flour (bhakri no lot or ladoo atta).
- 5Store Sukhdi in an airtight container at room temperature. It stays fresh for up to two weeks.
Adapt it for your goals.
Flavor Enhancement
Add 1/4 teaspoon of dry ginger powder (sonth) or a pinch of nutmeg powder along with the cardamom for a warm, spicy note, especially in winter.
Added NutritionAdded Nutrition
Incorporate 1 tablespoon of edible gum (gond), fried in ghee until it puffs up and crushed, into the mixture for extra crunch and health benefits.
GarnishGarnish
Instead of almonds, garnish with slivered pistachios, a sprinkle of poppy seeds (khus khus), or desiccated coconut.
Why this is on our healthy list.
Instant Energy Booster
The combination of whole wheat flour, ghee, and jaggery provides a quick and sustained release of energy, making it an excellent snack to combat fatigue or for a post-workout boost.
Rich in Iron
Jaggery is a natural, unrefined sugar that is a good source of iron. Regular consumption in moderation can help maintain healthy hemoglobin levels and prevent anemia.
Aids Digestion
In Ayurveda, ghee is known to lubricate the digestive tract and stimulate the secretion of stomach acids, which helps in better digestion. Jaggery also helps in activating digestive enzymes.
Warming Winter Sweet
The ingredients in Sukhdi are known to have a warming effect on the body, making it a popular and comforting sweet during the cold winter months.
Frequently asked questions
One piece of Sukhdi (approximately 30g) contains around 180-190 calories, primarily from ghee and jaggery. It's a dense source of energy.