Sukhdi is a beloved traditional Gujarati sweet prepared with just three simple ingredients—flour, ghee, and jaggery. Known for its rich flavor and soft, melt-in-the-mouth texture, it is a classic treat that never goes out of style. In this recipe, I’ll share a simple yet effective technique to help you make perfectly soft sukhdi, even on your very first attempt. The best part is that it requires minimal ingredients and takes only about 15 minutes to prepare.
Beyond its irresistible taste, sukhdi is also packed with nourishment. Jaggery provides natural sweetness along with essential minerals, while ghee and wheat flour add warmth, energy, and strength to the body. This makes sukhdi not just a sweet indulgence, but also a wholesome choice for kids, the elderly, or anyone in need of a quick energy boost.
Whether you’re craving a quick homemade dessert, preparing a festive sweet, or simply looking for a healthy snack, sukhdi is always the perfect option. Give this timeless Gujarati favorite a try and enjoy its authentic flavor at home!
- Perfect Proportions: In sukhdi, the amount of ghee and jaggery should be half that of the flour. The ideal ratio of wheat flour, ghee, and jaggery is 2:1:1.
- Roasting Dry Fruits: Roast dry fruits on a low flame until they turn slightly crunchy. You can use any dry fruits of your choice and adjust the quantity as per your preference.
- Roasting the Flour: Roast the wheat flour on a low flame until it changes color and releases a rich aroma. The ghee will start separating from the sides. I prefer adding ghee in batches—this allows the flour to absorb the ghee gradually, puff up nicely, and roast evenly.
- Adding a Secret Ingredient: I add a small amount of besan along with the wheat flour. This enhances the flavor and gives sukhdi an even better taste.
- Adding Jaggery: Melt the jaggery on a low flame before adding it to the roasted flour mixture. This helps it blend smoothly into the sukhdi. Be careful not to overcook the mixture after adding jaggery, as it can make the sukhdi hard.
- Softness Secret: Add a small splash of milk to the mixture for guaranteed softness. Just make sure not to add too much.
- Storage: Sukhdi has a long shelf life. Store it in an airtight container—it stays fresh for 1 week fresh at room temperature and 20 days into refrigerator.
Recipe video
Gujarati sukhdi recipe | Sukhdi recipe | gur papdi | Gujarati gol papdi
Ingredients
- 2 cup wheat flour
- 1 cup ghee
- 1 cup jaggery
- 2 tbsp cashews
- 2 tbsp almond
- 2 tbsp pistachio
- 2 tbsp besan
- ½ tsp cardamom powder
- ¼ tsp dry ginger powder
- 3 tbsp milk
- Ghee for greasing
Instructions
- Take 1 cup of solid (non-melted) ghee. Add 1 tablespoon of ghee into a kadai, then add 2 tablespoons each of cashews, almonds, and pistachios. Roast the dry fruits on low flame until they slightly change color. Remove from the pan and let them cool slightly.
- Transfer the roasted dry fruits to a blender or food processor and grind them into a coarse powder. Set aside.
- In the same pan, add ghee from the 1 cup measured ghee and then add 2 cups of wheat flour. Mix well. At first, the flour will absorb the ghee — keep stirring continuously and roast the flour on low flame.
- While roasting, keep adding the remaining ghee in batches and mix well. Adding ghee gradually helps the flour roast evenly.
- Roast the flour until it slightly changes color. Then add 2 tablespoons of besan and mix well. Continue roasting until the mixture becomes aromatic.
- Add the ground dry fruit powder, ½ teaspoon cardamom powder, and ¼ teaspoon dry ginger powder. Mix well.
- Switch off the flame and add 3 tablespoons of milk. Mix well. Adding milk makes the mixture frothy and gives it a grainy (danedar) texture. Remove the pan from the gas.
- In another pan, add 1 cup of jaggery along with the remaining ghee. Cook on low flame, stirring, until the jaggery completely dissolves. Switch off the gas and pour the melted jaggery into the roasted flour mixture. Mix well.
- Transfer the sukhdi mixture into a greased plate or tray and spread it evenly. Allow it to cool.
- Once cooled, cut the sukhdi into pieces and serve.
Notes
- Roast dry fruits on a low flame until they become slightly crunchy.
- Grind dry fruits using pulse grinding.
- The proportion of ghee to wheat flour should be 1:2.
- Roast wheat flour on a medium-low flame; do not roast it on high flame.
- Roast wheat flour until it slightly changes its colour.
- The addition of besan enhances the taste of sukhdi.
- Switch off the gas and add milk to the sukhdi mixture so the flour puffs up and gives a danedar texture to the sukhdi.
- Milk gives softness to the sukhdi; do not increase the proportion of milk in the mixture.
- Melt jaggery on a low flame and add it to the sukhdi mixture.
- Sukhdi stays good for 1 week at room temperature and up to 20 days in the refrigerator.