Sukhdi (Gujarati Gol Papdi)
Whole wheat flour roasted in ghee with jaggery (gud); milk stirred in off the heat for a softer gol papdi slab. Press, score, and cool before breaking into pieces.
Ingredients
Sukhdi
- 1 cup whole wheat flour ; optional swap ½ cup atta + ½ cup coarse semolina for a slightly different texture 120 g; atta; sooji
- ½ cup + 2 tbsp to ¾ cup ghee 120–180 ml; melted; start on the lower side
- ¾ to 1 cup grated or finely chopped jaggery about 150–200 g; gud / gur; packed, to taste
- 1 to 2 tbsp whole milk off heat only; room temperature or slightly warm
- ½ tsp green cardamom powder optional
- 1 tiny pinch fine salt optional
- 1 to 2 tsp white sesame seeds or chopped pistachios optional, for pressing on top
Instructions
Roast the atta
- Grease an 8-inch plate or thali lightly with ghee and set aside.
- Melt ghee in a heavy kadai on medium-low heat. Add whole wheat flour and stir continuously so the bottom does not scorch.
- Roast 12 to 18 minutes until the flour is deep golden and smells toasty and nutty (not bitter). Add ghee 1 tbsp at a time if the mixture looks too dry before it colors.
Finish with gud and milk
- Add grated jaggery, cardamom, and salt if using. Stir on low heat until the gud dissolves and the mixture looks even with a gentle sheen.
- Turn off the heat. Stir in milk and mix well.
Set and slice
- Scrape into the prepared plate. Press firmly to about ½ to ¾ inch thickness.
- While still warm, score diamonds or squares. Sprinkle sesame or pistachios on top if using; press lightly.
- Cool completely at room temperature at least 45 to 60 minutes before breaking along the lines.
Notes
Jaggery: Softer, lighter gud usually melts faster; grate very hard blocks on a box grater.
Milk: Add only after heat is off so it does not scorch. Use 1 tbsp for subtle softness, 2 tbsp for a softer slab.
Press and score: Score while warm for clean snaps; waiting until fully cold to cut can shatter the slab.
Storage: Layer with parchment in an airtight container. Room temperature up to about a week in cool, dry weather; in warm kitchens refrigerate and bring to room temperature before serving.
Vegan: Traditional sukhdi uses ghee and milk; plant-based fats and milks are a variation, not a one-to-one swap in flavor.
Milk: Add only after heat is off so it does not scorch. Use 1 tbsp for subtle softness, 2 tbsp for a softer slab.
Press and score: Score while warm for clean snaps; waiting until fully cold to cut can shatter the slab.
Storage: Layer with parchment in an airtight container. Room temperature up to about a week in cool, dry weather; in warm kitchens refrigerate and bring to room temperature before serving.
Vegan: Traditional sukhdi uses ghee and milk; plant-based fats and milks are a variation, not a one-to-one swap in flavor.
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