Sukhdi/ Gur Papdi | How to make Sukhdi/ Gur Papdi

By Zainab Nagdawala  |  30th Mar 2016  |  
5.0 from 3 reviews Rate It!
  • Sukhdi/ Gur Papdi, How to make Sukhdi/ Gur Papdi
Sukhdi/ Gur Papdiby Zainab Nagdawala
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About Sukhdi/ Gur Papdi Recipe

This is a traditional Gujarati sweet dish.

Sukhdi/ Gur Papdi is a delicious dish which is enjoyed by the people of every age group. The recipe by Zainab Nagdawala teaches how to make Sukhdi/ Gur Papdi step by step in detail. This makes it easy to cook Sukhdi/ Gur Papdi in your kitchen at home. This recipe can be served to 12 people. You can find this dish at most restaurants and you can also prepare Sukhdi/ Gur Papdi at home. This amazing and mouthwatering Sukhdi/ Gur Papdi takes few minutes for the preparation and 30 minutes for cooking. The aroma of this Sukhdi/ Gur Papdi is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Sukhdi/ Gur Papdi is a good option for you. The flavour of Sukhdi/ Gur Papdi is palatable and you will enjoy each and every bite of this. Try this Sukhdi/ Gur Papdi and impress your family and friends.

Sukhdi/ Gur Papdi

Ingredients to make Sukhdi/ Gur Papdi

  • 3 cups wheat flour
  • 1 and 1/2 cup gur/jaggery, finely chopped
  • 1 and 1/2 cup desi ghee ( you cane use more or less, I have used only 1 cup)
  • 3 tbsp Gond/Tragacanth gum (as per your preference)
  • 2 tbsp methi seeds powder
  • 2 tbsp ginger powder/sauth
  • Kismis and dry fruits chopped (Optional)
  • almonds for garnishing

How to make Sukhdi/ Gur Papdi

  1. Grate or chop the jaggery finely. Grind the methi seeds to make a fine powder and mix in the ginger powder and keep aside.
  2. Take a big wok and add the ghee, when it's hot add in the gond and fry till it puff ups. Then remove and set it aside.
  3. Add wheat flour to the same ghee, also add 1 tbsp or more of ghee if you feel it is too dry. Some flours absorb more ghee, minimize your flame to medium and cook till the flour changes color and a nice aroma comes out of it.
  4. Turn off the flame and add in the finely chopped or grated jaggery and mix it thoroughly. (The jaggery will melt and mix with the flour from the residue heat.)
  5. Once all the jaggery is melted, add in the methi and ginger powder, mix it well then add in the gond and mix again. You can also add kismis and dry fruits into the mixture.
  6. Remove it in a plate and flatten it with a spoon or katori. Garnish it with almonds. Once it's cold cut in pieces and enjoy!

My Tip:

Fry the flour on a low flame patiently till it turns brown in colour.

Reviews for Sukhdi/ Gur Papdi (3)

Vibha Gangradea year ago


Raghavendran Kandaswami2 years ago

Awesome stuff

Amit Bhasin2 years ago


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