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Sukhdi pieces on a white plate.
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5 from 4 votes

15 Minute, 3 Ingredient Sukhdi or Gol Papdi Recipe

This melt-in-your-mouth sukhdi recipe will be ready within 15 minutes! It is a traditional Gujarati sweet recipe.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Dessert
Cuisine: Gujarati, Indian
Diet: Vegetarian
Keyword: gol papdi, gujarati sweets, sukdhi recipe
Servings: 15 pieces
Calories: 122kcal
Author: Shilpa Joshi

Equipment

  • 1 Non stick pan wide bottom
  • 1 silicon spatula
  • 1 mithai tray or plate

Ingredients

  • 1 cup whole wheat flour 140g
  • ½ cup ghee 105g
  • ¾ cup jaggery 110g

Instructions

  • Grease a small mithai tray or plate with ghee and set aside.
    Mithai tray greased with ghee.
  • Place pot on the stove on medium and heat ghee until it melts. It will take about 2-3 minutes.
    Ghee melting in a non-stick pan.
  • After it melts, add in the whole wheat flour.  Whisking as you add to help it incorporate.
    Whole wheat atta added to melted ghee in pan.
  • Let it cook for about 3-4 minutes.  You will notice the color deepen slightly to a golden brown and the mixture will bubble. Keep mixing every 30 seconds.
    Ghee and wheat flour mixture bubbling in pan.
  • Next, turn off the gas and remove the pot from the burner. Add the jaggery powder.
    Jaggery powder added to whole wheat flour and ghee.
  • Continuously mix 2 minutes minutes until it is incorporated. It will thicken.
    Sukhdi mix in pan.
  • Spread mixture into mithai tray or plate. Smooth out the top.  Make cut marks into the desired shape - either as squares or diamond shapes. It is easier to cut while it is warm sukhdi. Cool, then enjoy!
    Sukhdi pieces cut in tray.

Notes

Tips
  • Keep an eye on the pot the entire time.  It doesn’t take much time but overcooking results in chewy or hard sukhdi.
  • I use a wide bottom pan, the cooking time is quicker than a smaller pan.
  • Stir wheat flour watching the heat, ensure on medium or medium-low
  • Use powdered jaggery or grated jaggery if you have a big block. Fine powder will incorporate quicker.
  • An important part is to turn off the gas before adding the jaggery so the mixture does not overcook.  If you keep it on the heat too long the jaggery may reach 1 string consistency, which means your sukdhi will be chewy.
  • I prefer using a non-stick pan for an easy cleanup
Jaggery – The type of jaggery is important. I use powdered jaggery as it is easier to melt. 
TIP ON COLOR: Note, that the darker the color of your jaggery, the darker the color of the sweet will appear.  I tend to have organic jaggery which is darker in color.  I have read that the lighter forms of jaggery use chemicals to bleach and lighten the appearance.  So, I avoid those.

Nutrition

Calories: 122kcal | Carbohydrates: 16g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 15mg | Sodium: 0.3mg | Potassium: 29mg | Fiber: 1g | Sugar: 10g | Vitamin A: 1IU | Calcium: 6mg | Iron: 0.4mg