Sukhdi recipe is a traditional Gujarati delight crafted from just three humble ingredients—nutty whole wheat flour (atta), rich and aromatic ghee (clarified butter), and naturally sweet jaggery (locally called gol or gur). This rustic sweet embodies simplicity and warmth, offering a melt-in-the-mouth experience with every bite. Despite its simplicity, this quick and wholesome dessert packs rich flavor and a comforting texture that melts in your mouth.
In Maharashtra, this sweet goes by the names gur papdi or gol papdi, but its core remains the same—pure, humble, and nostalgic. Unlike firmer sweets like kaju katli or burfi, sukhdi is incredibly soft and delicate. It crumbles easily and has a melt-in-the-mouth consistency, all thanks to the generous use of ghee. The more ghee you add, the softer and more luscious the final result will be.
The beauty of sukhdi lies in its ease—ready in just 10 to 15 minutes from start to finish, making it a perfect go-to dessert when you’re short on time but craving something sweet and satisfying.
This recipe holds a special place in my heart. It’s the one sweet my father lovingly prepares for us, and it has become a symbol of warmth, family, and simple joys. Today, I’m delighted to share his cherished version of this timeless treat with you all.
The most unforgettable sukhdi I’ve ever tasted was at Mahudi, a serene town in Gujarat known for its revered Jain temple. If you’re from Gujarat, chances are you’ve visited this sacred place at least once in your life. At this temple, sukhdi isn’t just a sweet—it’s an offering, a tradition, and a spiritual experience.
Served as prasad, the sukhdi here is unlike any other. It’s always warm, freshly made, and generously drenched in ghee that glistens and oozes from the edges. The aroma alone is divine, and the taste—soft, rich, and utterly comforting—stays with you long after you leave. Devotees offer it to the deity as a gesture of devotion, and after the offering, it is shared and consumed within the temple itself.
One fascinating tradition that sets Mahudi apart is that sukhdi prasad must be eaten on the temple grounds. Carrying it outside the premises is considered disrespectful, though the exact reason behind this custom remains a mystery to many—including me. Perhaps it’s about presence, purity, or honoring the sanctity of the offering. Whatever the reason, it adds a layer of reverence to the experience.
Though sukhdi is often associated with winter, I enjoy it throughout the year. For me, it’s not just seasonal comfort food; it’s a nostalgic bite of home and warmth. I always make a small batch so it stays fresh and rich, just the way I like it.
How to make Sukhdi recipe (gud papdi)?
1) Begin by preparing the plate or thali where you’ll be setting the sukhdi. Choose a medium-sized steel plate or tray with a slight rim. Generously grease the bottom and sides with ghee to prevent sticking and ensure easy demolding later. Set this aside so it’s ready when the hot mixture is poured.
2) Warm the measured ghee in a sturdy, heavy-bottomed kadhai, letting its rich aroma gently awaken as it begins to melt. Turn the stove on to a low-medium flame. Allow the ghee to melt slowly and heat up just slightly. Avoid high heat—ghee is delicate and can burn fast, leaving behind a sharp, overpowering taste that masks the dish’s true essence
3) Once the ghee is melted and warm, gently add the whole wheat flour to it. Be careful while adding it, as hot ghee may bubble slightly on contact. Immediately start mixing the flour into the ghee using a spatula or a wooden spoon.
4) As you mix, you’ll notice the mixture forming into a thick, crumbly mass. At this stage, the texture will resemble a coarse, lumpy paste—this is perfectly normal. Stir without pause, guiding the mixture gently to roast evenly—this constant motion keeps lumps at bay and prevents sticking at the bottom..
5) Continue to stir the flour and ghee mixture steadily over low to medium heat, allowing it to roast gently for 4 to 5 minutes During this time, the flour will slowly start changing color—shifting from its raw beige to a golden, slightly darker shade. As the color deepens to a warm golden hue, a rich, nutty fragrance will rise from the pan, signaling that the roasting is just right.. This toasted fragrance is a key indicator that the flour is properly roasted and the base for sukhdi is nearly ready.
How to Tell When the Flour is Perfectly Roasted
- Color Deepens: The flour changes to a deeper, golden-brown shade—much darker than when you began.
- Lighter Feel While Stirring: As you continue to stir, you’ll notice it feels much lighter and smoother, unlike the initial thick, heavy texture.
- Ghee Starts Separating: The mixture loosens up and turns slightly runny as the ghee begins to release from the flour, creating a glossy, aromatic blend.
6) Once the flour is evenly roasted and releases a rich, nutty aroma—indicating it’s perfectly done—immediately switch off the heat. Do not delay at this stage, as any extra roasting can lead to a burnt taste. Now, quickly add the jaggery to the hot flour mixture.
7) The residual heat of the flour and ghee will begin to melt the jaggery almost instantly. Stir swiftly and continuously, ensuring that the jaggery dissolves completely and blends uniformly into the mixture. The mixture will loosen slightly and take on a glossy texture, indicating it’s ready to be poured.
8) Without wasting time, transfer the hot mixture into the prepared greased plate or thali. Spread it out evenly using the back of a flat spatula or press it gently with the base of a small steel bowl or katori to smooth the surface. You have to work quickly here, as the mixture begins to firm up as it cools.
9) Allow it to rest for a few minutes, just enough for it to become warm but not cold. While it’s still warm and pliable, score the surface with a sharp knife into your desired shapes—commonly diamond or square cuts. If you wait too long and it cools completely, it will harden and become difficult to slice cleanly.
10) Sukhdi can be enjoyed warm, when it’s soft and melts in your mouth, or after it has cooled down completely, when it becomes firmer and holds its shape well. Once cooled, gently lift the pieces out of the plate and serve. Store leftovers in an airtight container at room temperature for a few days—it stays fresh and delicious!
Serving suggestion:
You can enjoy it at any time of the day—morning, noon, or night. But for me, it holds a special place in my childhood memories, especially during the chilly winter months. Every morning, just as the cold breeze swept through the house, my mother would hand me a small, warm piece of it. I didn’t have a choice—it was almost like a morning ritual. I wasn’t exactly thrilled at the time, but she insisted it was essential for growing kids. Packed with nutrition and warmth, it was her way of making sure I started the day with something healthy and energizing. Over time, that one piece became a comforting habit. Now, whenever I make it or taste it, it brings back the feeling of those quiet winter mornings and a mother’s quiet care wrapped in tradition.
Notes for making Best sukhdi recipe:
- Using Jaggery: If you are using a solid block of jaggery like I do, it’s essential to grate it finely using a grater before adding it to the roasted flour. This ensures a smooth texture in the final sukhdi and prevents any lumps or undissolved chunks. Alternatively, you can use ready-made powdered jaggery to save time and effort. Just make sure that it’s clean and free from impurities.
- Why Does Sukhdi Turn Chewy or Hard? One of the most common issues people face while making sukhdi is the chewy or hard texture. The key lies in the timing of adding the jaggery. You must turn off the heat completely before adding the grated or powdered jaggery. The residual heat from the roasted flour and ghee is sufficient to melt the jaggery smoothly. If you mistakenly keep the flame on during this step, the jaggery will not just melt but begin to boil. This leads it to reach a syrupy stage — often half-thread or one-thread consistency — which results in a harder, chewy sukhdi instead of the soft, melt-in-the-mouth texture it’s known for.
- Flavoring the Traditional Way (Optional): This recipe stays true to the roots of authentic Gujarati sukhdi, which traditionally doesn’t use any added flavors. It relies purely on the rich aroma of roasted wheat flour, the sweetness of jaggery, and the indulgent depth of ghee. However, if you enjoy a touch of aroma, you can mix in a pinch of cardamom powder or a few strands of saffron when adding the jaggery. These optional ingredients add a royal touch to the simple sweet.
- Winter Variation – Edible Gum (Gond): During winter, many households prefer to enrich their sukhdi by adding edible gum (known as gond), which is believed to offer warmth and strength to the body. If you choose to add edible gum, remember that it absorbs a good amount of ghee while puffing up. So, you’ll need to increase the quantity of ghee accordingly to maintain the right consistency of the sukhdi.
- Enhancing with Nuts: You can also elevate the nutritional value and taste of sukhdi by mixing in finely chopped dry fruits like almonds, cashews, or pistachios. These can be added along with the jaggery so they get coated evenly. They not only add crunch but also a layer of richness to the sukhdi, making it a wholesome sweet treat perfect for growing kids or as an energy booster snack.