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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
Prepare the setting tray. 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.
Roast the wheat flour. 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.
Incorporate the jaggery. 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.
Set the Sukhdi. 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.
Cut and cool. 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.
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.
This gujarati recipe takes 50 minutes to prepare and yields 16 servings. At 190.72 calories per serving with 1.2g of protein, it's a beginner-friendly recipe perfect for dessert or snack.
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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.
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.
Instead of almonds, garnish with slivered pistachios, a sprinkle of poppy seeds (khus khus), or desiccated coconut.
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.
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.
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.
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.
One piece of Sukhdi (approximately 30g) contains around 180-190 calories, primarily from ghee and jaggery. It's a dense source of energy.
Sukhdi is a traditional sweet and should be consumed in moderation. While it's high in calories, fat, and sugar, it is made from wholesome ingredients like whole wheat flour, ghee (a healthy fat), and jaggery (which contains more minerals than refined sugar). It's often given to new mothers and children for energy.
This is the most common issue and it happens when the jaggery is cooked. You must turn off the heat before adding the jaggery. The residual heat of the roasted flour and ghee is sufficient to melt it perfectly. Cooking jaggery on direct heat makes it hard like a brittle (chikki).
While you can use powdered sugar, it will alter the authentic taste, color, and texture of Sukhdi. Jaggery provides a unique caramel-like flavor and a softer texture. If using sugar, add it off the heat just like jaggery.
Sukhdi has a good shelf life. You can store it in an airtight container at room temperature for up to 2 weeks.
This could be due to two reasons: either the jaggery was in large chunks, or the flour-ghee mixture had cooled down too much before you added it. Always use finely grated or powdered jaggery and add it within a minute of turning off the heat.
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