by Sukhdi, also known as Gol Papdi, is a classic Gujarati sweet made from whole wheat flour, jaggery, and ghee, offering a soft, fudgy texture and a rich, comforting flavor. This simple, no-fuss dessert is a staple in Gujarati homes, often prepared as a quick treat or for festive occasions like Diwali. Whether you’re craving a wholesome sweet or sharing a taste of tradition, this detailed Sukhdi recipe will guide you to create this delightful dish at home. Let’s whip up some sweetness!
Prep Time
- 10 minutes
(Includes gathering ingredients)
Cook Time
- 20 minutes
(Cooking and setting the sukhdi)
Total Time
- 30 minutes
(A fast and flavorful sweet!)
Detailed Nutrition Facts (For the Entire Recipe)
This recipe makes approximately 12-15 pieces (serves 6-8 people). Nutritional values are approximate and based on the ingredients listed below:
- Calories: 1800 kcal
- Protein: 20g
- Fat: 100g
- Saturated Fat: 60g (from ghee)
- Unsaturated Fat: 40g
- Carbohydrates: 200g
- Dietary Fiber: 15g
- Sugars: 120g (from jaggery)
- Sodium: 200mg (minimal, naturally occurring)
- Cholesterol: 200mg (from ghee)
- Vitamins and Minerals:
- Vitamin A: 30% of Daily Value (DV) (from ghee)
- Iron: 20% of DV
- Magnesium: 25% of DV
Note: Values may vary based on portion size and specific ingredient brands.
Ingredients
For the Sukhdi:
- 1 cup whole wheat flour (atta)
- 3/4 cup ghee – melted, for richness
- 3/4 cup jaggery – grated or finely chopped
- 1/4 cup water – for jaggery syrup
- 1/2 teaspoon cardamom powder – for aroma
- 1 tablespoon slivered almonds – optional, for garnish
- 1 tablespoon slivered pistachios – optional, for garnish
Equipment Needed:
- Heavy-bottomed pan or kadhai
- Spatula or wooden spoon
- Greased plate or tray
- Small bowl for jaggery syrup
Step-by-Step Recipe
Step 1: Roast the Flour
- Heat 3/4 cup ghee in a heavy-bottomed pan over medium heat until melted.
- Add 1 cup whole wheat flour and roast, stirring continuously, for 8-10 minutes. The flour should turn golden brown and release a nutty aroma, becoming slightly pasty. Keep the heat low-medium to avoid burning.
Step 2: Prepare the Jaggery Syrup
- In a small bowl or pan, combine 3/4 cup grated jaggery with 1/4 cup water. Heat gently over low flame, stirring until the jaggery dissolves completely into a smooth syrup (about 3-5 minutes). No need for a thick consistency – just ensure it’s melted. Strain if there are impurities.
- Keep the syrup warm and set aside.
Step 3: Combine and Cook
- Once the flour is roasted, reduce the heat to low and slowly pour the warm jaggery syrup into the pan, stirring constantly to avoid lumps.
- Mix well for 2-3 minutes until the mixture thickens and starts to pull away from the sides of the pan, forming a soft, fudge-like mass.
- Add 1/2 teaspoon cardamom powder and stir to incorporate the flavor. Turn off the heat.
Step 4: Set and Garnish
- Transfer the mixture to a greased plate or tray, spreading it evenly with a spatula to about 1/2 to 1-inch thickness, depending on preference.
- While still warm, sprinkle 1 tablespoon slivered almonds and 1 tablespoon slivered pistachios over the top, pressing lightly to embed them.
- Let it cool for 10-15 minutes until set but not fully hardened. Cut into squares or diamonds while still pliable. Allow it to cool completely to firm up.
Step 5: Serve
- Serve at room temperature as a sweet snack or dessert.
- Store in an airtight container – sukhdi stays fresh for up to 2-3 weeks at room temperature!
Benefits of Sukhdi
Sukhdi is a simple sweet with wholesome perks! Here’s why it’s a delightful choice:
- Fiber-Rich: Whole wheat flour supports digestion and provides lasting fullness.
- Iron Boost: Jaggery adds natural iron to combat fatigue.
- Healthy Fats: Ghee offers beneficial fats and vitamin A for nourishment.
- Energy Source: Carbs from flour and sugars from jaggery provide quick energy.
- No Refined Sugar: Jaggery makes it a healthier sweet option.
- Traditional Comfort: A fuss-free treat that warms the heart!
Note: Due to its ghee and jaggery content, enjoy sukhdi in moderation as part of a balanced diet.
