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 + 1-2 tbsp Extra for Greasing or Mixing
- 1 cup Grated Jaggery (Used Kolhapur 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 or line with parchment paper 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, add few tablespoon ghee if needed or mixture is too dry.
3. Once roasting is done completely then mix the cardamom powder and add 2 tbsp milk, mix everything well, then switch off the flame and the grated jaggery immediately.
4. Mix the mixture well immediately or untill jaggery melt and mix well with roasted flour, then pour the prepared mixture into the greased or lined plate. 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), sprinkle slivered almond on top 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. Let the cool down completely before separating the pieces. Now Sukhadi is ready to eat. Separate the cut pieces and 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.
Sukhadi (Golpapadi)
Ingredients
Method
- Grease a plate using few drops ghee or line with parchment paper and keep aside until the mixture is ready.
- 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, add few tablespoon ghee if needed or mixture is too dry.
- Once roasting is done completely then mix the cardamom powder and add 2 tbsp milk, mix everything well, then switch off the flame and the grated jaggery immediately.
- Mix the mixture well immediately or until jaggery melt and mix well with roasted flour, then pour the prepared mixture into the greased or lined plate. Do not take too much time to mix it, otherwise it will be chewy and hard.
- Spread the mixture using flat based bowl (katori), sprinkle slivered almond on top and make smooth flat surface.
- 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.
- Let the cool down completely before separating the pieces. Now Sukhadi is ready to eat. Separate the cut pieces and then store it into the airtight container.
- 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.
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Very soft but the squares did not hold , crumbled while cutting .s it because of extra ghee?
it can happen, if flour is not roasted perfectly or added milk extra or under cooked.
Hi,
when to add dry ginger powder and methi powder? How much to add?
Thanks a lot!
Hi Gouri add just after roasting the flour just mix it and then add jaggery 🙂
Thanks.. Will try it again..
Thanks Pratiksha!
Hi Binjal,
Gurpapdi looks perfect yummy n tempting too.. Last week I tried preparing,but it became hard and chewy ?.. Saw your post and thought of giving it a try again ?.. Texture was good enough but the mixture didn’t come together and hence I couldn’t cut it into pieces it’s in powder form ?… What could be the reason??
thanks Pratiksha! the main problem is a overcooked! there is tricks after roasting the flour, SWITCH OF THE FLAME, add little milk and then add jaggery mix it within a minutes and pour it immediately! those last 2-3 minutes are very imp to make perfect sukhadi! 🙂
wow looks really good binjal
Thanks Jyothi!
Very yummy..
Hey thanks so much Lathiya!