Sukhdi recipe – Authentic Gujarati sweet made with ghee (clarified butter), atta (whole wheat flour) and gur (jaggery). In Gujarat, it is known as Sukhdi. While it is called gur papdi in the Maharashtra.
Sukhdi recipe (Gur papdi recipe)
- 1/3 cup Ghee (Clarified butter) in semi solid form
- 2/3 cup Whole wheat flour (Chapati atta)
- ¼ cup Jaggery (Gur) grated or powdered
Making sukhdi or gur papadi:
- First prepare the plate or thali to set the sukhdi. Grease the plate (bottom and sides) well using ghee.
- Take the ghee in a pan. Turn the heat on low-medium.
- Once ghee is melted and gets slightly hot, add wheat flour.
- Mix with spatula. it will be like the thick, lumpy paste.
- Roast it with stirring constantly for 4-5 minutes. Or till the atta gets some color and you will get toasted aroma of the flour.
- As soon as the flour is roasted, turn off the stove.
- Then add jaggery. It will melt right away. Quickly mix it.
- Immediately pour into the prepared plate, even out the surface using back of the spatula or back of the steel glass or katori.
- Let it cool down slightly. While it is still warm, Slice into desired shape and size.
Sukhdi has soft, crumbly and melt in your mouth texture. The piece of it cannot hold well like burfi or kaju katli. yes it is that soft, so it will get break or fall apart very easily. This texture is because of the ghee. The more ghee you use, more softer you will get.
It requires only three ingredients, still it is flavorful and tasty. This is the sweet that is ready in only 10-15 minutes from start to finish. Very quick and very easy to make.
It has special place in my heart. Because this is the only recipe that my dad makes it for us. We all enjoy it together. Today I am sharing his recipe with you all.
The best sukhdi I have eaten in my life was in the Mahudi. If you are from Gujarat then you must have been there. There is the Jain temple in the Mahudi (a small town in Gujarat). And you will get sukhdi there as a prasad.
In that temple, the texture of the sukhdi is the best. They serve the warm sukhdi. Ghee is floating from the sides and top. Devotees offer sukhdi to god. After offering, it is consumed by devotees within the temple premises. Tradition forbids the carrying away of such offerings outside premises. Why is that? it was and is still mystery to me.
Traditionally sukhdi is eaten during the winters. But I make it whenever I feel like. I like to have it fresh all the time. So I always make small batch.
How to make Sukhdi recipe (gud papdi):
1) First prepare the plate or thali to set the sukhdi. Grease the plate (bottom and sides) well using ghee.
2) Take the ghee in a pan. Turn the heat on low-medium.
3) Once ghee is melted and gets slightly hot, add wheat flour.
4) Mix with spatula. it will be like the thick, lumpy paste.
5) Roast it with stirring constantly for 4-5 minutes. Or till the atta gets some color and you will get toasted aroma of the flour.
6) How to know that flour is roasted well? 1) it gets darker in color 2) you will feel very light and airy as your stir compared to the before. 3) it becomes runny because the ghee will ooze out while earlier it was like thick, heavy paste. Make sure that you do not burn the flour. If you are making in smaller quantity like me then it will be done very quickly.
7) As soon as the flour is roasted, turn off the stove. Then add jaggery.
8) It will melt right away. Quickly mix it.
9) Immediately pour into the prepared plate, even out the surface using back of the spatula or back of the steel glass or katori.
10) Let it cool down slightly. While it is warm, Slice into desired shape (diamond/square) and size. If it cools down completely, you cannot slice it properly.
11) You can serve this warm. Or let it cool down completely, remove the pieces gently and serve.
Sukhdi tastes best when served warm.
Serving suggestion: You can have it anytime of the day. As a kid, I used eat a piece of it in the winter mornings. I was forced to eat a single piece every morning because it is good for growing kids.
Notes for making Best sukhdi recipe:
- If you have the block of jaggery like me, You must grate it using the grater. So there are no chunks of it. Or go for the powdered jaggery.
- Why my sukhdi is chewy? You must turn off the stove right before adding the jaggery. The heat remained in the atta is enough to melt the jaggery. If you forget and stove was on, what will happen? jaggery will melt and starts to boil, it gets to the half or one string syrup stage. Hence the result will be hard and chewy.
- Here I have shared the authentic sukhdi recipe. It does not have any flavoring ingredients. But if you like you can add cardamom powder or saffron when you add jaggery.
- You can also mix the chopped nuts (cashews, almonds) in it.