Gujarati Gaur Papdi Recipe |Golpapdi | Sukhdi | Gur Papdi

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Gujarati Gaur Papdi Recipe |Golpapdi | Sukhdi | Gur Papdi

Gujarati Gaur Papdi, also known as Golpapdi, Sukhdi, or Gur Papdi, is a traditional Gujarati sweet made from whole wheat flour, jaggery (gur), and ghee. 

This melt-in-your-mouth delicacy is popular during festivals like Makar Sankranti, Diwali, and Uttarayan, but it’s perfect to enjoy any time you crave a sweet, warm treat. 

In my house, Gujarati Gaur Papdi preparation is not limited to any festival. We regularly eat one after meals as it helps with digestion and relieves constipation. 

It’s easy to store Gujarati Gaur Papdi and has a long shelf life of 6 months without refrigeration and 1 year with refrigeration. 

In summer, I store it in the fridge as the gud in the gaur papdi becomes soggy and the papdi is too soft to eat and breaks easily. It doesn’t need refrigeration in winter and can also be stored outside on the kitchen shelf.

The rich flavor of jaggery, combined with the earthy taste of wheat flour and the richness of ghee, makes Golpapdi a simple yet delectable dessert that’s hard to resist.

It has all the goodness of wheat, desi hee, and jaggery. It’s rich in iron, too. It is a sure-shot way of curing and dealing with constipation in a healthy way.

Desi ghee contains vitamins A, D, E, and K, which are essential for overall health and immunity. Ghee can provide 100% of your daily vitamin A and 11% of your daily vitamin E.

Jaggery has minerals and vitamins like Iron, Magnesium, Antioxidants, and Vitamin C. 1 serving of jaggery gives you almost 10% of your daily iron requirement. Iron is good for healthy blood cells, making you feel less tired and improving muscular function.

Magnesium in jaggery will boost your nervous system. Jaggery has antioxidants to help your body eliminate toxins and neutralize free radicals. Jaggery is also rich in vitamin C.

Jaggery also has calcium, potassium, phosphorus, sodium, manganese, zinc, and copper.

It acts as an Immunity booster, Digestive aid, Constipation relief, Blood sugar control, Liver and blood detox, Lung and bronchial infection treatment, Stress relief, and PMS treatment.

How To Make Gujarati Gaur Papdi

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time:  40 minutes

Cuisine: Indian
Course: Sweets
Serves: 4 people

Author: Ranjeeta Nath Ghai

Ingredients

• 1 cup whole wheat flour (atta)  
• ¾  cup desi ghee (clarified butter)  
• 1 cup jaggery (gur), grated  
• ¼  teaspoon cardamom powder (elaichi) (optional) 
• 1 tablespoon chopped nuts (cashews, almonds, or pistachios) (optional)

Instructions

1. Grease a plate or tray with ghee/oil and keep it aside for later.
2. Grate the jaggery and keep it aside.
3. Heat a non-stick pan or heavy-bottomed kadhai on low to medium heat.
4. Add the whole wheat flour to the kadhai and dry roast it, stirring continuously.(It helps release the nutty aroma of the flour and also prevents the atta from burning and turning black). 
5. Roast the atta on high to medium flame for about 5-7 minutes, or til the flour turns a golden brown and you can smell its fragrance. Be careful not to burn it.
6. Add the ghee to the pan once the flour is roasted. 
7. Mix the ghee well with the flour, ensuring that it’s evenly distributed. Continue roasting for another 3-4 minutes. 
8. As the atta absorbs the ghee, the mixture starts giving out a nutty aroma and looks glossy, smooth, and mushy.
9. Add the grated jaggery and stir the mixture over low flame until the jaggery melts completely, stirring occasionally. You can additionally add a pinch of cardamom/elaichi powder at this stage for a more aromatic touch. 
10. Stir continuously to avoid any lumps. 
11. This will make the mixture sticky and smooth since the jaggery will bind the ingredients together. Remove it from the heat once everything has been well combined.
12. Transfer the Gaur Papdi mixture to the greased plate and press it evenly with a spatula or the back of a Katori. 
13. Take the knife and cut the gaur papdi in diamond shapes by drawing horizontal and vertical lines intersecting each other. This will help you break the pieces when the gur papdi solidifies.
14. You can sprinkle some chopped dry fruits or nuts over the top for added crunch. 
15. Let the mixture cool and solidify at room temperature for 15-20 minutes.
16. Once the mixture has cooled cut it into square or diamond-shaped pieces by simply breaking them apart. 
17. Serve your homemade Gujarati Golpapdi as a delightful dessert or snack. The texture should be firm enough to hold its shape but soft enough to bite into and melt in your mouth.

Recipe Notes

• Always keep a greased plate or tray ready, as you won’t get time later as Golpapdi solidifies fast.
• Always grate the jaggery before adding it so that it melts fast and mixes evenly.
• This recipe requires constant stirring to avoid the formation of lumps.
• Initially, you’ll need to work on full heat with constant stirring, but later (after adding jaggery), you must reduce the heat to medium-low.
• Make the diamond-shaped incisions of the vertical and horizontal grid when the gaur papdi is hot after flattening it with a spatula. Otherwise, you won’t be able to cut it later on to solidify.

Gujarati Gaur Papdi, better known as Golpapdi, Gur Papdi, or Sukhdi, is an Indian sweet made from wheat flour, jaggery, and ghee.

It is quick and easy to make with minimal ingredients required to be added for festivals or when you need a sweet treat.

The nutty wheat flour accompanied by aromatic ghee and the depth of jaggery give a satisfying and indulgent treat. Treat your family members and friends with this ancient Gujarati delicacy!

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