Sukhadi also Golpapadi or Gudpapdi or Godpapdi. It can be done in less than an hour without special preparation so for this sweet you only needs 3 main ingredients. I love this sweet from childhood and it’s one of my favorite anytime sweet snack. It is one of the traditional Gujarati sweet and in Maharashtra and Madhya Pradesh they called Gudpapdi or Godpapdi.

Sukhadi also reminding me my sweet childhood memories. During my childhood days, I used to go to Mahudi to the temple of Lord Ghanatakarna Mahavir which is in Gujrat (Sabarkhantha) and it is very near to my native place. Mahudi is a village near the river Sabarmati. This village is in Mansa Taluka of Gandhinagar District of Gujrat. It used to be served as a Prasad there, and we would get entire tray for the family. Tradition is to prepare Sukhadi as well consume ‘prasad’ of ‘Sukhdi’ within the temple premises. You can also distribute to others as a prasad. The only restriction was that this Sukhadi has to be eaten within the temple premise and taking it out of the temple area would result in an unfortunate event. Abiding by this law, my granny would make sure it was all gone by the time we left! That Sukhadi used to be sweet, soft, buttery and totally delicious.

Whenever I make them it turns out to be very tasty and my kids just love this. So here I’m sharing my method of making Sukhadi which is very close to my heart too.

Ingredients:

• 2 cup Whole Wheat Flour
• 1 cup Ghee
• 1 cup Grated Jaggery
• 2 tbsp Milk (optional)
• ¼ tsp Cardamom Powder (optional)
• 2-3 tbsp Almonds Slivers (optional)

Method:

1. Grease a plate using few drops ghee and keep aside until the mixture is ready.
2. Heat the ghee into a Kadhai. Add the flour and roast it on low flame about 15-17 minutes or until it becomes golden in color and you can feel the roasted mixture smell. Even you could feel the mixture becomes light in weight and too smooth.
3. Once roasting is done completely then mix the cardamom powder and switch off the flame. Add 2 tbsp milk and the grated jaggery immediately.
4. Mix the mixture within a minute or till jaggery melt, then pour the prepared mixture into the greased thali. Do not take too much time to mix it, otherwise it will be chewy and hard.
5. Spread the mixture using flat based bowl (katori) and make smooth flat surface.

6. After 5-6 minutes or once the spread mixture gets little bit cool down but still warm, use a knife and cut it into square or diamond shapes.

7. Now Sukhadi is ready. Garnish it with the almonds slivers and cool it down completely, then store it into the air tight container.

Tips:

• You can add dry ginger powder and fenugreek powder to make healthier Sukhadi which can be perfect for winter.
• Always add grated jaggery after switching off the flame to make soft Sukhadi.
• While roasting the flour if it is so dry then add extra 2-3 tsp of ghee
• Remember to grate the jaggery thinly to avoid lumps.

5.0 from 1 reviews

Sukhadi (Golpapadi)

 

Print

Prep time

10 mins

Cook time

15 mins

Total time

25 mins

 

Sukhadi is a healthy and easy sweet. Sukhadi also called Golpapadi or Gudpapdi or Godpapdi. Sukhadi is less than an hour sweet without special preparation so Sukhadi only needs 3 main ingredients. I love this sweet from childhood and its one of my favorite anytime sweet snack. It is one of the traditional Gujarati sweet and in Maharashtra they called Gudpapdi or Godpapdi.

Author: Binjal Pandya

Recipe type: Sweet

Cuisine: Indian

Serves: 20-25

Ingredients

• 2 cup Whole Wheat Flour
• 1 cup Ghee
• 1 cup Grated Jaggery
• 2 tbsp Milk (optional)
• ¼ tsp Cardamom Powder (optional)
• 2-3 tbsp Almonds Slivers (optional)

Instructions

1. Grease a plate using few drops ghee and keep aside until the Sukhadi mixture is ready.
2. Heat the ghee into a Kadhai. Add the flour and roast it on low flame about 15-17 minutes or until it becomes golden in color and you can feel the roasted mixture smell. Even you could feel the mixture becomes light in weight and too smooth.
3. Once roasting is done completely then mix the cardamom powder and switch off the flame. Add 2 tbsp milk and the grated jaggery immediately.
4. Mix the mixture within a minute or till jaggery melt, then pour the prepared mixture into the greased thali. Do not take too much time to mix it, otherwise it will become chewy and hard.
5. Spread the mixture using flat based bowl (katori) and make smooth flat surface.
6. After 5-6 minutes or once the spread mixture gets little bit cool down but still warm, use a knife and cut it into square or diamond shapes.
7. Now Sukhadi is ready. Garnish it with the almonds slivers and cool it down completely, then store it into the air tight container.

Notes

• You can add dry ginger powder and fenugreek powder to make healthier Sukhadi which can be perfect for winter.
• Always add grated jaggery after switching off the flame to make soft.
• While roasting the flour if it is so dry then add extra 2-3 tsp of ghee
• Remember to grate the jaggery thinly to avoid lumps.

3.5.3251

• Watermelon Gazpacho
• Watermelon Berry Salad