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

By Zainab Nagdawala  |  30th Mar 2016  |  
5 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 mouthwatering dish which is perfect to serve at any occasion. It is a recipe of Gujarat cuisine which is very famous in the whole worldwide. This is very amazing in taste and it contains a lot of health benefiting nutrients. It is a quick and easy recipe and you can easily prepare restaurant style Sukhdi/ Gur Papdi at your home. Sukhdi/ Gur Papdi by Zainab Nagdawala will help you to prepare the perfect Sukhdi/ Gur Papdi at your home. You don't need any extra effort or time to prepare this. It just needs few minute for the preparation and 30 minute for cooking. Whether it is a grand party or a normal kitty party, it is a perfect dish to serve and to get the compliments from your guests. This recipe follows the perfect art of cooking that gives an amazing texture to this and differentiate it from other dishes. In the Better Butter recipes, you will find the step by step process of this recipe by which you can know how to make the delicious Sukhdi/ Gur Papdi.

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 Gangrade2 years ago


Raghavendran Kandaswami3 years ago

Awesome stuff

Amit Bhasin3 years ago


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