Sunday, September 16, 2012


           Sukhdi, also known as Gol-Papdi is a famous Gujarati sweet dish. It is made on almost all auspicious events in a Gujarati home. I just loved the way my mom used to make it, they were just the best. I still remember coming back from school or tuition and hogging down 2-3 pieces at a time.

Sukhdi is very simple to make, and what makes it more inviting is the fact that it can be stored for a fortnight or so without any problems. It is not too sweet, and combines the goodness of wheat, jaggery and ghee.

So here is the recipe:


2 cup Wheat flour
1 cup Thinly grated jaggery
2 cup Ghee


  • Heat the ghee in a pan
  • Once the ghee is hot enough, reduce the heat to medium
  • Now add the wheat flour
  • Mix it well and roast the flour until it is slightly brownish. Once you start getting a nice aroma, you can be sure it is done.
  • Also, at this point, the ghee will start separating from the mixture slightly.
  • Remove the mixture from the flame and then add jaggery to it.
  • Now, you will need to mix it quickly before it starts cooling down, and pour the mixture in a plate.
  • Spread evenly making a thin layer on the plate with a flat spoon or a flat bowl.
  • Once it is cooled, make pieces of any shape, I prefer diamond shape, and store it in a container.

Tip: It tastes the best while it is still hot, try some before it cools down.

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