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golpapdi recipe | Gujarati gol papdi | gur papdi | sukhdi |
Tarla Dalal
07 February, 2020
Table of Content
About Golpapdi, Gujarati Gol Papdi Recipe
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Ingredients
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Methods
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Like Golpapdi, Gujarati Gol Papdi Recipe
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How to make golpapdi
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Nutrient values
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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 papdiis 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.
Golpapdi, Gujarati Gol Papdi Recipe recipe - How to make Golpapdi, Gujarati Gol Papdi Recipe
Tags
Preparation Time
10 Mins
Cooking Time
17 Mins
Total Time
27 Mins
Makes
26 pieces
Ingredients
For Golpapdi
1 cup whole wheat flour (gehun ka atta)
1 tsp poppy seeds (khus-khus)
5 tbsp ghee
3/4 cup grated jaggery (gur)
1/4 tsp cardamom (elaichi) powder
1 tsp desiccated coconut
For The Garnish
a few almond (badam) slivers
a few pistachio slivers
Method
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 recipe | Gujarati gol papdi | gur papdi | sukhdi | Video 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 (khus-khus) evenly on it and keep aside.
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To make sukhdi recipe, heat the 5 tbsp ghee in a non-stick kadhai.
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When the ghee melts, add 1 cup whole wheat flour (gehun ka atta).
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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 3/4 cup grated jaggery (gur). 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 1 tsp desiccated coconut. Mix well.
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Add 1/4 tsp cardamom (elaichi) 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 a few almond (badam) 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 plate
| 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 |
Click here to view Calories for Golpapdi, Gujarati Gol Papdi Recipe
The Nutrient info is complete
Dhwani
Jan. 28, 2021, 3:04 p.m.
The recipe turned out amazing. I love this sweet but could make it perfect anytime but this time it just came out perfect. Thanks for this recipe.
Krishnaraj Ashar
Oct. 18, 2020, 1:54 p.m.
Thanks for the prompt response! One question, though, remains unanswered ? What is the minimum amount of ghee that is necessarily required to make ????? out of one cup of wheat flour. I don''t mind if it becomes crisp but not ????/sticky.
Tarla Dalal
Oct. 18, 2020, 1:54 p.m.
You can try the recipe with 3 1/2 tbsp of ghee.
Pri
May 6, 2020, 8:32 a.m.
Thank you for the information..I will try to spread the knowledgeable.
Tarla Dalal
May 6, 2020, 8:32 a.m.
Thanks for the feedback,
Foodie #621316
Dec. 10, 2019, 4:33 a.m.
Good recipe!
Devashree
Sept. 4, 2019, 9:32 a.m.
I always follow your recipes and they cone out very well...Today I tried Golpapdi and within no time I finished doing this tasty and nutricious dish...Thank you for the Lovely recipes you share_x0001F44D__x0001F3FC_
Tarla Dalal
Sept. 4, 2019, 9:32 a.m.
Devashree, thanks for the feedback.
Foodie #569301
Aug. 1, 2019, 12:16 p.m.
Nice
Mehta hetal
Oct. 22, 2018, 3:01 a.m.
Anuradha Srikanth
Nov. 2, 2016, 6:23 p.m.
I tried this recipe but I did not get pieces. Is it because of dry jaggery or not enough ghee? Please advise. The taste was good.
Shweta lalwani
Oct. 18, 2016, 5:19 p.m.
Nice recipe _x0001F60B_
Foodie #676356
Oct. 14, 2016, 5:12 p.m.
I had tried this while in navratri it turn out awesome and I collect lot of complements for the same i really love your recipies as proper guidance is given by you makes food really good...
Tarla Dalal
Oct. 14, 2016, 5:12 p.m.
Delighted to know you liked the recipe. Do try more and more recipes and keep sharing your feedback. Happy Cooking!!
patel nupur manojbhai
June 5, 2016, 6:07 p.m.
i have try to golpapadi
amitt0018
April 12, 2016, 10:19 a.m.
too good too tasty....I tried last navratri it turn very tasty....Thanks you ma''am...
Lata
Feb. 20, 2016, 9:27 a.m.
Kalyan Food Lover
Jan. 19, 2016, 1:48 p.m.
Nice !!!!
Pragna
Nov. 30, 2015, 6:05 p.m.
Rushna ginwalla
May 15, 2015, 3:54 p.m.
Jaysy Patel
Jan. 19, 2015, 3:05 p.m.
My daughter loves Gaud Papdi so I wanted to send her as she lives in Nairobi. Not knowing how to make ...I googled and your recipe popped up. Making it was very easy .Loved it Thank you. now am waiting for my daughter to receive it ...will post after she tastes .....
Shamim
Sept. 12, 2014, 3:03 p.m.
Yes it was very tasty I have tried it
Tarla Dalal
Sept. 12, 2014, 3:03 p.m.
Hi, Thank you for your kind words. Do try more and more recipes and let us know how you enjoyed them. Happy Cooking !!
Krishnaraj Ashar
Aug. 12, 2014, 9:05 a.m.
One cup wheat flour is a bit vague. I suggest you mention the weight of the wheat flour or the volume of the cup in which flour is to be taken, for which 5 tbspoon ghee is proposed to be used. I assume that this measure of ghee is in liquid form. What is the minimum amount of ghee that can be used?
Tarla Dalal
Aug. 12, 2014, 9:05 a.m.
1 cup is the standard cup available in the market which is 200 grams. However depending upon the density of the ingredient, the weight can vary with each ingredient. 1 cup of wheat flour is approximately 125 grams. 1 tbsp ghee is approximately 15 grams.
Foodie #670570
March 28, 2014, 3:24 p.m.
can I add something instead of poppy seeds?
Khushman
June 5, 2013, 6 p.m.
Thank you for the lovely fast and tasty recipe. I prepared for the first time and was enjoyed by everyone. Would prepared again and again.
Tarla Dalal
June 5, 2013, 6 p.m.
Hi Khushman, Thank you for your kind words. Do try more and more recipes and let us know how you enjoyed them. Happy Cooking !!
krupali
Dec. 3, 2012, 12:35 p.m.
Gujarati na ghare ni famous recipe che golpapadi ne mara ghare bhagvan ne dharva mate bantva j hoy che ne aame nana hata tayre prashad tarike golpapdi jayre pan aapta hu ne maro bhai jatpat kahi leta ne fari thi pan magta...aa recipe e bachpan ni yaad taja karavi lidhi...
Sonal Modi
Aug. 7, 2012, 2:07 p.m.
Nice recipe and the proportion of ghee and wheat flour is perfect. It is no doubt a good option over outside biscuits and a good source of iron. Thank you.
Kalyan Food Lover
Feb. 17, 2011, 5:39 p.m.
Babane me saahaj, saral aur shaktiwardak mithee golpapdi !!!!
Lata
Dec. 8, 2010, 12:31 a.m.
The tip is very useful. Thanks
