Crack that secret that makes the gol papdi firm yet soft with just 30 minutes of cooking time and all the tips to get it right.
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!
Why should you try this recipe?
Traditional recipe: This authentic gol papdi recipe that has been enjoyed in winter generation after generation. This also makes a nutritious postpartum food.
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.
You should check my egg halwa mesub and batata vada too.
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?
Make sure all ready ingredients are ready before you begin.
- Melt 1 tablespoon ghee in a pan, and fry nuts for 1 minute until crispy. Remove nuts with a slotted spoon and set aside.
- Add another 3 tablespoons of oil to the pan. Now fry gond on medium-low heat with constant stirring until fully puffed. (The gond will turn into foamy white balls and lose its crystal form upon puffing.) Remove with a slotted spoon and set aside.
- Keep the tray ready for setting the gol papdi. Now, add the remaining ghee, fry sooji for a minute then, and add wheat flour.
- On low heat fry atta for 1-2 minutes until fragrant.
- Also, add cardamom and saffron (if using) to the flour.
- Now, mix in jaggery powder with the flour. Keep mixing for 2 minutes until jaggery melts and the mixture thickens.
- Remove from heat and add fried gond and nuts. ( Save some for garnish.) Mix well and set in an 8 X 8-inch square dish. Press with a flat plate to make it firm. Also, place deep cuts in warm gol papdi.
- Rest it overnight so the pieces get firm before removing pieces.
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.
FAQ
If you cook the jaggery for very long with atta, it can caramelize the jaggery making the gol papdi crispy and hard.
Make sure to mix jaggery well. Do not reduce Jaggery or ghee in the recipe. Press the gol papdi well in the dish. And let it set overnight to get firm before removing the pieces.
No, you have trouble setting it with oil. Though, you can fry nuts and gond in oil. But to fry flour, you'll have to use either ghee or butter.
Hungry for Gujrati food? Try these!
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📖 Recipe
Gol Papdi
Ingredients
- 1 cup (120g) wheat flour
- 3 tablespoons semolina
- 1 cup ghee, divided
- 4 tablespoon gond katira, crushed in motor and pestle
- 1 cup jaggery
- ½ tablespoon cardamom powder
- Few strands saffron , crushed with sugar
Instructions
- Melt 1 tablespoon ghee in a pan, and fry nuts for 1 minute until crispy. Remove nuts with a slotted spoon and set aside.
- Add another 3 tablespoons of oil to the pan. Now fry gond on medium-low heat with constant stirring until fully puffed. Remove with a slotted spoon and set aside.
- Keep the tray ready for setting the gol papdi.
- Now, add the remaining ghee, fry sooji for a minute then, and add wheat flour, cardamom and saffron (if using). On low heat fry atta for 1-2 minutes until fragrant.
- Now, mix in jaggery powder with the flour. Keep mixing for 2 minutes until jaggery melts and the mixture thickens. Remove the pan from heat and add fried gond and nuts. ( Save some for garnish.)
- Mix well then transfer set in an 8 X 8-inch square dish. Press with a flat plate to form an even layer. Then transfer remaining nuts and god the top. And press firmly. Now, place deep cuts in warm gol papdi.
- Rest it overnight so the pieces get firm before removing pieces.
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