Gol papdi or sukhdi is Gujrati sweet made with whole wheat flour, ghee, and jaggery (AKA gol ot gur). Nut and gond are commonly added to make this sweet more nutritious and flavorful. It is a winter specialty loved by Gujrati communities all over the world. Gol papdi is food that needs an acquired taste to love it. And then it can get addictive! If you love wheat flour mithai like gun faira, Malida, atta ka seera then there is a good reason to try it because trust this can beat all of these in one blow! You should check my egg halwa mesub and batata vada too. Healthy food: Unlike simple sukhdi, this recipe has edible gum, nuts, atta flour, ghee, and jaggery. All of these are considered superfoods which makes this a healthy and nutrient-dense snack for kids and adults alike.
Ingredients
You need just 5 basic ingredients for this recipe and all others are add-ins that raise it to a gourmet level. You can get all ingredients from an Indian Store.
Whole Wheat flour: Use atta flour for this recipe. Ghee: This is clarified butter. Jaggery: It is solid and concentrated sugar cane juice, it is not processed hence pretty healthy. Check here! Cardamom: This is basically for aroma, and you can switch this with saffron alone or vanilla. Vanilla will give a very granola-like aroma. I would never add vanilla. Gond: Gond katira is considered the best gond. Generally, the lighter the color of the edible (that is whitish tone and not orangish or brownish) the better it is.
Other add-ins
Nuts: Use any that you like and wish to add it your diet.Saffron: This is optional.Other: You can add ½ tablespoon of any seeds that you wish to add to your diet like pumpkin seeds, flax, chia, or sesame seeds. But remember they will alter the flavor. 1 tablespoon of shredded coconut is a great addition if you love coconut flavor.
How to make it?
Storage: Gol papdi or sukhdi is best stored at room temperature in an air-tight box. It should easily last for a month at room temperature. I If you want to store it longer then keep it in the fridge. Ghee can get rancid, so make sure it’s stored in an airtight box in a cool place.
Tips
Make sure the gond is crushed with mortar and pestle so it has small and evenly sized pieces that can be evenly puffed. The jaggery should be powdered or it will not melt in the flour and you’ll taste the jaggery bits in the papri. It is a small batch recipe and it is best to try this recipe as it is without doubling if making gol papri the first time. When doubling or tripling this recipe make sure to use a large pot. The cooking time will increase and mixing a large batch will require some muscle work. Cook on low heat with constant stirring to make sure all ingredients are evenly cooked. Eat with milk: You can also add 1-2 tablespoons crumbled gol papdi in hot milk along with some sweetener to enjoy it like atta ki Raab. Consider simmering the crumbs in milk for a few minutes for the best result. Hungry for Gujrati food? Try these! If you try this gol papdi recipe, I’d LOVE to hear your feedback in the comments. Your 5-ratings motivate me to do my best. Stay connected for more recipes and videos on Facebook, Instagram, Pinterest, and Youtube.
📖 Recipe
