▶ Watch Siddhi make it
Sukhdi, step by step on video
See how the wheat flour is roasted in ghee, mixed with jaggery, spread on a greased plate and cut.
5:14 · Recipe video · Cooking with Siddhi
Sukhdi is a traditional Gujarati sweet, also known as gur papdi or Gujarati gol papdi. It is cooked on auspicious days and festivals.
Wheat flour is roasted in ghee until it changes colour and smells fragrant, then mixed with jaggery until the ghee separates, spread on a greased plate, cut and left to set.
Every recipe on Cooking with Siddhi is cooked in my own kitchen before it goes live.
Why you will love this sukhdi
- Three ingredients: wheat flour, ghee and jaggery.
- Traditional: a classic Gujarati sweet.
- Festive: made on auspicious days and festivals.
- Any shape: cut it however you like.
Ingredient notes
- Wheat flour: 1 cup.
- Ghee: 3/4 cup. Save 1/4 of it for later.
- Jaggery: 3/4 cup.
- Plate: greased with ghee while the flour roasts.
Sukhdi Recipe
Sukhdi, or gur papdi: wheat flour roasted in ghee until fragrant, mixed with jaggery until the ghee separates, spread on a greased plate, cut and set.
Ingredients
- 1 cup wheat flour
- 3/4 cup clarified butter (ghee)
- 3/4 cup jaggery
Instructions
- Heat the ghee. Heat a kadhai (a thick steel vessel) and add the ghee, saving 1/4 of it for later.
- Roast the flour. On a medium heat, add the flour to the ghee and mix well so there are no lumps.
- Grease a plate. Meanwhile, grease a plate with ghee to take the mixture out onto.
- Add jaggery. When the flour has roasted well, changed colour and gives off a nice fragrance, add the jaggery. Mix well on a medium flame so the jaggery blends into the flour.
- Switch off. When the ghee starts to separate from the mixture, switch off the flame.
- Spread. Take the mixture out onto the greased plate. Spread it evenly and tap the surface to make it plain and smooth.
- Cut and set. Cut into the shape of your choice and let it set under a fan.
Nutrition Facts
4 servings per recipe
Serving size1 serving (1/4 recipe)
| Nutrient | % Daily Value* |
|---|---|
| Total Fat 35 g | 45% |
| Saturated Fat 22 g | 110% |
| Cholesterol 92 mg | 31% |
| Sodium 305 mg | 13% |
| Total Carbohydrate 62 g | 23% |
| Dietary Fibre 1 g | 4% |
| Total Sugars 38 g | |
| Protein 4 g | |
| Vitamin A 1064 IU | |
| Calcium 28 mg | 2% |
| Iron 2 mg | 11% |
| Potassium 44 mg | 1% |
* The % Daily Value tells you how much a nutrient in one serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Values are approximate and calculated from the ingredients listed. The actual amounts depend on the brands you use.
Recipe by Siddhi Panchal.
Tips for sukhdi
- Use a thick kadhai or steel vessel.
- Grease the plate before the flour is done so it is ready.
- Add the jaggery only once the flour has changed colour and smells fragrant.
- Switch off the flame as soon as the ghee starts to separate.
What to serve with Sukhdi
Cut the sukhdi into pieces and serve it on festivals and auspicious days. For more Gujarati sweets, try my Gujarati Magas and Peanut Ladoo.
Sukhdi FAQs
What else is sukhdi called?
Gur papdi or Gujarati gol papdi.
When is sukhdi made?
It is cooked on auspicious days and festivals.
When do I add the jaggery?
When the flour has roasted well, changed colour and gives off a nice fragrance.
How do I know sukhdi is done?
Switch off the flame when the ghee starts to separate from the mixture.
How do I set sukhdi?
Spread it on a greased plate, cut it into the shape you like and let it set under a fan.
More recipes
Find more desserts in our Sweets and Desserts collection, or browse every recipe.