Description

Sukhadi, also known as gud papdi, is a traditional Gujarati sweet made with wheat flour, ghee, and jaggery. Soft, aromatic, and wholesome, it’s a quick and nourishing dessert often prepared during festivals or as a comforting homemade treat.

Ingredients

2 cups whole wheat flour

1 tbsp sooji/semolina (optional, for texture)

1 cup ghee (clarified butter), approximately

1/4 cup dry fruits, chopped (optional)

1 tsp poppy seeds (optional)

1 tsp dry coconut (optional)

1/2 cup jaggery, grated (adjust to taste)

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Instructions

Grate the jaggery and chop the dry fruits. Keep them aside.
In a nonstick pan, add half of the ghee and let it warm slightly.
Add the wheat flour along with sooji and mix roughly.
Add the remaining ghee and mix until the flour is well coated.
Roast the flour mixture on medium-low heat, stirring continuously until golden brown and aromatic.
Turn off the flame. Immediately add grated jaggery and stir until it melts and blends completely.
Pour the mixture into a greased plate or tray. Spread it evenly.
Sprinkle chopped dry fruits, poppy seeds, and coconut on top.
Let it cool slightly, then cut into medium-thick pieces while still warm. Once cooled, separate and serve.

Notes

Always add jaggery after turning off the flame to prevent hardening.

Use soft, dark jaggery for the best flavor and melting consistency.

Optional toppings like nuts, coconut, or poppy seeds add flavor but can be skipped.

Sukhadi stores well at room temperature for up to a week, making it ideal for festivals.

Reduce ghee slightly if preferred, but too little may cause a dry texture.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Stovetop
Cuisine: Indian

Nutrition

Serving Size: 1 piece
Calories: 180
Sugar: 12g
Sodium: 2mg
Fat: 11g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 2g
Protein: 2g
Cholesterol: 20mg