Gur Papdi or Gol Papdi is a popular dessert from Gujarat and is made especially in winter to increase body heat. Sukhdi, made with just a handful of ingredients, is a quick and easy dessert to make in under 20 minutes.
Starting week 2 of our month-long ‘Journey Through The Flavors’, I am starting with alphabet G. I have a very traditional Winter sweet that is popular in many states by different names.
The Gur Papdi can essentially be labeled under 3 ingredient recipe . All it needs is Ghee, wheat flour, and jaggery. The other flavorings and toppings are used based on preferences and can be used as needed.
What is Gur Papdi
Gur Papdi or Gol Papdi as it is called in Gujarat is also known as Sukhdi in the Sindhi cuisine. It is prepared mainly during the winter months to keep the body warm. It is so simple to make and takes only 15 minutes from start to finish.
I am a big fan of burfis and this has a very addictive flavor and beautiful crumble-in-the-mouth texture.
The boys are still home and it was a perfect time to make a small batch of the Sukhdi. My older one ate a piece and said that it was interesting. But, my little one though, liked it a lot and I saw him come back for one more piece. My husband also loved it and the 9 pieces that I made disappeared by night.
Ingredients to make Gol Papdi - Makes 9 pieces
- Wheat flour - ½ cup
- Ghee / clarified butter - ¼ cup
- Jaggery - ⅓ cup (powdered)
- Cardamom powder - ¼ tsp
- Sliced almonds - 1 tbsp
Procedure to make Gur Papdi
Grease a small pan with ghee and keep it ready
Measure the ghee in a pan and heat it on medium heat. Once the ghee is hot, add the measured wheat flour and fry it on low flame.
Keep frying it until a nice aroma releases and the flour changes color to a slightly darker shade.
Add the cardamom powder and mix well.
Turn off the flame and place the pan on the countertop on a trivet.
Add the measured jaggery and mix well to combine. With just the heat that remains in the pan, the jaggery will melt and combine well.
Pour the mixture immediately onto the greased pan and sprinkle the chopped almonds.
Press it down with a spatula to even it out.
Let the Gur papdi cool down a bit and then make slices of them. Cut them when they are still a little warm, as they will crumble if completely let to cool down.
Let it cool completely and then store it in an airtight container.
Related Recipes
- 7 Cup Burfi | Seven Cup Cake
- Thengai Burfi | Coconut Burfi | Coconut Fudge
- Badam Burfi | Badam Katli | Almond Burfi
- Bombay Karachi Halwa | Corn Flour Halwa
Recipe
Equipment
- ▢ Small pan
- ▢ spatula
- ▢ Stove
Ingredients
- ▢ ½ cup Wheat flour
- ▢ ¼ cup Ghee / clarified butter
- ▢ ⅓ cup Jaggery powdered
- ▢ ¼ teaspoon Cardamom powder
- ▢ 1 tablespoon Sliced almonds
Instructions
- Grease a small pan with ghee and keep it ready
- Measure the ghee in a pan and heat it in medium heat. Once the ghee is hot, add the measure wheat flour and fry it low flame.
- Keep frying it until a nice aroma releases and the flour changes color to slightly darker shade.
- Add the cardamom powder and mix well.
- Turn off the flame and place the pan on the counter top on a trivet.
- Add the measured jaggery and mix well to combine. With just the heat that remains in the pan, the jaggery will melt and combine well.
- Pour the mixture immediately on to the greased pan and sprinkle the chopped almonds.
- Press it down with a spatula to even out.
- Let the Gur papdi cool down a bit and then make slices of them. Cut them when they are still a little warm, as they will crumble if completely let to cool down.
- Let it cool completely and then store it in air tight container.
Notes
- Make sure to use good quality wheat flour and jaggery.
- Ensure that you fry the wheat flour in low heat or else it could burn.
- Make sure to mix the jaggery to the fried wheat flour when it is off the heat and warm.
- It takes a couple of attempt to get the right texture, but either way, the flavor is amazing.
- Lastly, do make enough to get around. It disappears rather quickly!!
Nutrition
More 3 Ingredient Recipes
- Kadalai Urundai | Verkadalai Mittai | Peanut Balls
- 3 Ingredients Mango Lassi Recipe
- Whole Wheat Phulka | Pulka | Roti
- Vietnamese Iced Coffee | Ca Phe Sua Da
Gur Papdi | Gol Papdi | Sukhdi
Equipment
- Small pan
- spatula
- Stove
Ingredients
- ½ cup Wheat flour
- ¼ cup Ghee / clarified butter
- ⅓ cup Jaggery powdered
- ¼ teaspoon Cardamom powder
- 1 tablespoon Sliced almonds
Instructions
- Grease a small pan with ghee and keep it ready
- Measure the ghee in a pan and heat it in medium heat. Once the ghee is hot, add the measure wheat flour and fry it low flame.
- Keep frying it until a nice aroma releases and the flour changes color to slightly darker shade.
- Add the cardamom powder and mix well.
- Turn off the flame and place the pan on the counter top on a trivet.
- Add the measured jaggery and mix well to combine. With just the heat that remains in the pan, the jaggery will melt and combine well.
- Pour the mixture immediately on to the greased pan and sprinkle the chopped almonds.
- Press it down with a spatula to even out.
- Let the Gur papdi cool down a bit and then make slices of them. Cut them when they are still a little warm, as they will crumble if completely let to cool down.
- Let it cool completely and then store it in air tight container.
Notes
- Make sure to use good quality wheat flour and jaggery.
- Ensure that you fry the wheat flour in low heat or else it could burn.
- Make sure to mix the jaggery to the fried wheat flour when it is off the heat and warm.
- It takes a couple of attempt to get the right texture, but either way, the flavor is amazing.
- Lastly, do make enough to get around. It disappears rather quickly!!
