Sukhdi (Gud Papdi)
A simple three-ingredient jaggery and whole wheat fudge roasted in ghee, once made in nearly every Gujarati home for its ease and warming properties, now largely forgotten in favour of shop sweets.
- Prep
- 5 min
- Cook
- 20 min
- Total
- 25 min
- Servings
- 12
- Difficulty
- Easy
- Calories
- 160 kcal
Equipment
- •Heavy kadai
- •Greased tray
Nutrition
Per serving, approximate
- Calories
- 160 kcal
- fat
- 9 g
- carbs
- 18 g
- fibre
- 1 g
- protein
- 2 g
- calories
- 160 kcal
Instructions
- 1
Heat ghee (clarified butter) in a heavy kadai (deep pan) on low heat.
- 2
Add the wheat flour. Stir constantly on low heat for 12-15 minutes until it turns golden and smells deeply aromatic.
- 3
Take the pan off the heat. Let the roasted flour cool for 2 minutes.
- 4
Add the grated jaggery (unrefined sugar) and cardamom powder while warm. Stir quickly until the jaggery melts and blends completely.
- 5
Pour the mixture into a greased tray or plate. Spread and press it down evenly using the back of a spoon.
- 6
Scatter sesame seeds and chopped nuts on top. Press them in gently.
- 7
Leave to cool for 20-30 minutes. Cut into squares while the mixture is still slightly warm.
Chef's tips
Add jaggery off the heat so it melts smoothly without turning grainy or hard too fast. Cut the sukhdi while still warm, as it hardens as it cools.
Ingredient substitutions
- wheat flour → coarse semolina for a slightly different texture
Storage
Store in an airtight container at room temperature for up to 2 weeks.
Reheating
Served at room temperature; no reheating needed.
Common mistakes to avoid
- •Adding jaggery to flour that is too hot, which can cause the mixture to seize and harden before you can spread it.
Serving suggestions
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