golpapdi recipe | Gujarati gol papdi | gur papdi | sukhdi |
by Tarla Dalal
Added to 504 cookbooks
This recipe has been viewed 536556 times
golpapdi recipe | Gujarati gol papdi | gur papdi | sukhdi | with amazing 16 images.
golpapdi recipe is a traditional Gujarati sweet dish prepared with whole-wheat flour and jaggery. Gujarati gol papdi is one of the quickest sweet to prepare and also this wheat flour based sweet is easier to prepare than any of the other traditional Gujarati sweets.
The texture of golpapdi is not like kaju katli or a barfi, it is quite crumbly yet melt in your mouth texture. The texture is derived by addition of ghee. Gujarati gol papdi is made with the most basic Indian sweet ingredients and I am also sure that each ingredient used in the recipe is definitely available in every Indian household pantry.
The recipe is hassel-free and quite easy to prepare yet you need to be a little patient while preparing gol papdi. Also, before adding the jaggery to the golpapdi make sure to turn the flame off as you do not want to boil the jaggery and reach one string consistency. That will make the sukhdi hard and chewy. Add more or less jaggery as per your taste. Make sure to chop the jaggery or grate it as it will melt faster.
Store sukhdi in an air-tight container. Traditionally sukhdi is eaten during the winters as it provides your body with warmth. I usually have gol papdi made and stored which helps kill the craving of sweets.
Since golpapdi does not have too much ghee and is trouble-free to prepare, you can even make it often as an evening snack. In the winters, you can also add edible gum (gaund) to this golpapdi recipe as done in many states of Gujarat.
Learn to make golpapdi recipe | Gujarati gol papdi | gur papdi | sukhdi | with detailed step by step recipe photos and video below.
For golpapdi- Sprinkle the poppy seeds on a 150 mm. (6") diameter greased thali and keep aside.
- Melt the ghee in a non-stick kadhai, add the wheat flour and sauté on a slow flame for approx. 15 to 17 minutes or till it turns golden brown in colour, stirring continuously.
- Remove from the flame and add the jaggery, cardamom powder and coconut. Mix well.
- When the jaggery melts and the mixture is still warm, pour it into the greased thali (with poppy seeds) and spread it evenly with the help of the base of a small bowl (katori) or a flat spoon.
- Cut the golpapdi into diamond shapes while still warm and garnish with almond slivers.
- Remove the golpapdi pieces and store in an air-tight container.
Handy tip:- You can add 1 tbsp of milk along with the jaggery if the mixture becomes too hard.
Golpapdi Video, Gujarati Gol Papdi by Tarla Dalal
Golpapdi, Gujarati Gol Papdi Recipe recipe with step by step photos
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Like golpapdi recipe | Gujarati gol papdi | gur papdi | sukhdi | then see our other Gujarati sweet mithai dishes.
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Before we start making the golpapdi recipe | Gujarati gol papdi | gur papdi | sukhdi | grease a 150 mm. (6") diameter thali with ghee or oil.
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Sprinkle poppy seeds evenly on it and keep aside.
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To make sukhdi recipe, heat the ghee in a non-stick kadhai.
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When the ghee melts, add wheat flour.
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Mix well to combine all the ingredients. It will be a lumpy paste at this stage. Keep stirring continuously to prevent the flour from burning.
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Saute on a low flame for approx. 15 to 17 minutes or till it turns golden brown in colour, stirring continuously. The whole wheat flour becomes aromatic and runny, also you will notice ghee will ooze out.
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Remove from the flame and add the jaggery. Do not add the whole block, grate it or chop into small chunks before adding to the pan so it melts quickly. It is important to switch off the flame while doing this step because you do not want to boil the jaggery and reach one string consistency. That will make the sukhdi hard and chewy. Add more or less jaggery as per your taste.
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Add coconut.
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Add cardamom powder. Nutmeg powder, dried ginger powder, saffron can be used as flavor enhancers for gol papdi.
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Mix well. You can add 1 tbsp of milk if the mixture has become too hard.
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When the jaggery melts and the mixture is still warm, pour it into the greased thali (with poppy seeds).
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Spread it evenly with the help of the base of a small bowl (katori) or a flat spoon.
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Cut into diamond shapes while still warm or else it will be difficult to cut them. You can slice into any desired shape and size of your choice.
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Garnish golpapdi | Gujarati gol papdi | gur papdi | sukhdi | with almond slivers.
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Remove the pieces and store golpapdi | Gujarati gol papdi | gur papdi | sukhdi | in an air-tight container. Traditionally sukhdi is eaten during the winters as it provides your body with warmth. Date and Nut Slices, Besan Barfi, Kaju Katli are some other popular Indian sweets that you might like to try!
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Nutrient values (Abbrv) per piece
| Energy | 59 cal |
| Protein | 0.7 g |
| Carbohydrates | 8.1 g |
| Fiber | 0.6 g |
| Fat | 2.8 g |
| Cholesterol | 0 mg |
| Sodium | 1.1 mg |
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