Godpapdi, how to make gujarati sukhdi recipe

Gud papdi or sukhadi is a traditional sweet recipe made from whole wheat flour. This recipe is an authentic version of sweet that is made during our festivals. The recipe is very easy but a tricky one. Gur papdi has a soft, crumbly, and melt-in-the-mouth texture. Now, Making it crumbly is really a tricky part 😉 but you guys don’t worry, I tried to cover all the tips and details to make a perfect gud papdi in this post.

Sukhdi is a staple snack like biscuits available in most of the Gujarati households. It is also cooked on auspicious days or on festivals. Originally from Gujarat, it is also cooked in Rajasthan. In Maharashtra, it is known as “gud papdi” while in Gujarat this recipe is known as “sukhadi”. There is no written history found about this recipe but I personally believe that this must an old recipe.

Sukhadi is made from Ghee (clarified butter), whole wheat flour and jaggery. The whole wheat flour is roasted in ample amount of ghee till it turns aromatic and brownish. Grated jaggery, in an equal amount of flour is added to the mixture after removing the pan from the heat, and stirred to make a mixture that is transferred to a plate to set. After making level of the mixture, pieces are created.

So, Here is the tricky part comes. In most of the Gujarati homes, We usually prepare a special atta for making gud papdi. This atta plays an important role to get the crumbly texture. This atta or flour is nothing but a whole wheat flour which is not as smooth and fine as the regular wheat flour. Gud papdi / sukhadi atta has a bit of grainy texture for which we usually set a special blade in the flour mill. Even shopkeepers also sell the ready-made flour in Gujarat. But in the rest of the cities, You probably unable to find the flour mill or the ready-made flour specially for gud papdi.

So, To keep in mind this situation, I use a regular chapati/roti atta here and to get the crumbles, I use sooji here.

Sometimes it becomes so hard that you cannot cut it or even chew it. Because the Time you add jaggery in the mixture matters. So, always remove the flame before adding jaggery. Also, if you are making this recipe in larger quantity, then roasting time will be increased. Most important part or I can say,the heart of this recipe, if perfection in roasting the flour.

How much time required roasting flour? How do I know that flour is cooked? When do you need to add jaggery? All these questions may be raised in your mind at this time. So, below are some tips.

Tips for Making perfect Sukhdi Recipe:

• 3 ingredients and only 3 points to keep in mind and you will succeed even in you first attempt.
• First thing is a quantity of ghee (clarified butter), you must take 2/3 amount of ghee as against flour. So if you take 1 cup flour, take 2/3 cup ghee.I am taking exact 2 cups of flour here so mine is approx 1 cup of ghee. You might be thinking that OMG, it’s too much! But it helps to roast flour perfectly, and also give it melt in mouth texture to sukhdi.
• The second point is which type of jaggery, you are using for this recipe. There are lots of verities of jaggery available in the market.
  1. If you have a block of jaggery, first grate it, and take measurement according to the taste(usually 1/2 cup jaggery is needed for a 1.5 cup flour) and after roasting the flour, switch of the flame, and immediately add into mixture so it mixes well with flour so that you cannot find small chunks of jaggery in sukhdi
  2. If you have organic jaggery that comes in lumpy form while you buy from market, after roasting the flour, switch of the flame, wait for 2-3 minutes. Let the mixture cool down not completely, but little, than add this kind of jaggery and mix it well. If you add jaggery at an early stage then it will melt and starts to boil, the result will be hard and chewy sukhdi.
• The third point is how you can identify that flour is cooked perfectly.
  1. The flour’s color gets darker
  2. It gets a very nice aroma
  3. It’s become lighter than while at the beginning you have started to star it.

I hope you will find these tips helpful.

Reasons to make this recipe

• melt in mouth recipe
• soft and crumbly recipe
• perfect festival recipe
• perfect winter recipe
• perfect mid-time munch recipe
• good for those who feel weakness
• easy to prepare
• 3 ingredient recipe
• ingredients are easily available
• 30 min recipe

How to make sukhadi /gud papadi recipe? stepwise photos:

First, grate your jaggery because you have to be quick in adding jaggery. chop the dry fruits. keep them aside.

take a nonstick pan and add half amount of ghee.

Now, add flour.

at this time add sooji/rava/semolina as well and roughly mix.

now, add remaining ghee and mix well.

now, you will see that flour is properly coated with ghee.

roast the flour until brown. Keep stirring continuously otherwise the flour will burn.

once the flour is roasted properly, Remove the flame.

now, Add jaggery and mix it well. The flour mixture is hot enough to melt the jaggery.

once the jaggery melts properly, transfer the mixture into the greased plate.

spread it evenly.

add dryfruits, poppy seeds and some coconut.

let it cool down.

make pieces and enjoy.

Similar recipes,

• dry kala jamun recipe
• sweet mathri recipe
• rava Kesari recipe
• atta ladoo recipe
• gulkand phirni recipe

have a nice day!