How to make Sukhdi Recipe in 15 minutes | Gud Papdi Recipe

Sukhdi Recipe

Sukhdi Recipe is also known as Gud Papdi Recipe in India. It is very quick, authentic Gujarati sweet made with just 3 ingredients: Ghree, Wheat Flour and Jaggery(Gud). Sukhadi is very soft, melt in mouth texture. So in case you have a demand for dessert in 15 minutes, you can quickly make this Sukhdi Recipe.

You can take 1 piece of Sukhdi in your daily breakfast, its best for growing kids, and very healthy as well. I already have shared similar 3 ingredients recipe Whole Wheat Halwa, in which I have included all benefits of these 3 ingredients I have used for making this both recipes.

Sukhdi Recipe
Sukhdi Recipe

Honestly speaking, I have mastery in making this recipe. If you take one piece of my Sukhdi, you will definitely hungry for more. And the real challenge for me is to make you the master of this Sukhdi recipe. Because I am saying this is Quick but not easy. Don’t worry; I’ll give you some extra tricks and tips. Now let me tell you, why this recipe is not easy. Sometimes it becomes so hard that you cannot cut it or even chew it. Because type of jaggery you use in this recipe also matters. And if you are making this recipe in larger quantity, then roasting time will be increased. Most important part or I can say heart of this recipe if perfection in roasting the flour.

How much time required roasting flour? How I know that flour is cooked? When you need to add jaggery? All this questions may be raise in your mind at this time. All questions are answered in my section things to remember at “First attempt”. So what are you waiting for! Read this recipe very carefully, and give it a try. I am sure after all these instruction you will become master like me. 🙂

So are you ready to be master of this recipe?

Sukhdi Recipe
Sukhdi Recipe



4.7 from 3 reviews

Sukhdi Recipe | Gud Papdi Recipe

Prep time
Cook time
Total time
Sukhdi Recipe is also referred as Gud Papdi Recipe in India. It is very quick, authentic Gujarati sweet made with just 3 ingredients: Ghree, Wheat Flour and Jaggery(Gud). Sukhadi is very soft, melt in mouth texture.
Recipe type: Dessert
Cuisine: Indian
Serves: 4
  • 1½ cups whole wheat flour
  • ½ cup jaggery
  • ⅔ cup ghee (clarified butter)
  • 1 tbsp dried ginger powder (optional)
  • 2 tbsp desiccated coconut (optional)
  1. First prepare the plate to set the sukhdi. You need to grease the bottom of plate by ghee.
  2. Put ghee into large non-stick pan. And melt it on slow flame. When ghee is slightly hot (bubbles are started to form), add flour wheat flour.
  3. Stir with spatula, the mixture looks like thick paste and feels heavy while you are stirring it.
  4. Now roast the flour into ghee, if ghee is not enough to roast the flour, you can add more. First add 1 tbsp, then if you still required then add one tbsp one by one.
  5. Stir it continually on medium heat for 4-5 minutes, then slow the flame and keep starring.
  6. Now its tricky part. How you would know the flour is perfectly roasted? If The flour’s color gets darker, It gets very nice aroma and Its become lighter than before.
  7. Now turn off the gas. Let it be cool for just 1-2 minutes, not more than that. After this add jaggery, quickly mix it with flour. Add dried ginger powder, desiccated coconut if you like. They are totally optional. Now quickly set the mixture into greased plate. And flatten the surface well.
  8. Now using knife slice it into desired shape (square or diamond). Now let it be cool completely.
  9. After it cools down completely, remove the pieces gently and serve.
1) Sukhdi tastes best when you served it hot.

2) I have used organic jaggery; it always comes in a lumpy form. But of you have block of jaggery, then first grate it or make it like powdered form and take measurement accordingly. So there no chunks are there in final sukhdi pieces.

Sukhdi Recipe
Sukhdi Recipe

Avoid Mistakes on first attempt of making Sukhdi Recipe

  • 3 ingredients and only 3 points to keep in mind and you must succeed even in you first attempt
  • First thing is quantity of ghee (clarified butter), you must take 2/3 amount of ghee as against flour. So if you take 1 cup flour, take 2/3 cup ghee. You might be thinking that, OMG, it’s too much! But it helps to roast flour perfectly, and also give it melt in mouth texture to sukhdi.
  • Second point is which type of jaggery, you are using for this recipe. There are lots of verities of jaggery available in the market.
    1. If you have block of jaggery, first grate it, and take measurement according and after roasting the flour, switch of the flame, and immediately add into mixture so it mixes well with flour, and you cannot found small chunks of jaggery in sukhdi
    2. If you have organic jaggery that comes in lumpy form while you buy from market, after roasting the flour, switch of the flame, wait for 2-3 minutes. Let the mixture cool down not completely, but little, than add this kind of jaggery and mix it well. If you add jaggery at early stage then it will melt and starts to boil, result will be hard and chewy sukhdi.
  • Third point is how you can identify that flour is cooked perfectly.
    1. The flour’s color gets darker
    2. It gets very nice aroma
    3. It’s become lighter than while at the beginning you have started to star it.

So, I am sure these points will be helpful to you, so ready to give a try? But don’t forget to give your feedback about your first attempt. I am waiting… 😉


  1. Made it and nailed it… Thanks for the easy recipe

    1. Thanks for trying it Dhara. I m glad you liked it… 🙂

  2. Appreciate the recommendation. Let me try it out.

  3. Thanks Reena, I will try it out..

  4. Dr. Dharamchand Chhotabhai Jethabhai Patel of Boriavi

    Superb, awesome, just as my mother used to make.

  5. Hello Reena,
    God Papdi came out so well and yummy. I had guests and they just loved it! Every piece was gone !

    1. Ravi, Thank you so much for your wonderful feedback… 🙂 This is my favourite dessert!!! you can also try more recipes!!!

  6. I am so glad I came across your recipe and I can’t wait to try it!! I was introduced to Sukhdi by my Gujarati friend and I loved it, and then I went to Mahudi and I fell in love with Sukhdi since then!! I would beg my Gujarati friends to bring Sukhdi for me and I never realised that it was so easy to make until I saw your recipe!! I feel like I can make this whenever I crave Sukhdi 🙂

    1. Hi Shreeya, I am also big fan of Sukhdi, I am damn sure if you follow this recipe, you will get same result as you have tasted sukhdi of Mahudi. Please try it and send me feedback.

  7. This is my first attempt and I get successful. Thanks for the recipe.

    1. Hay, Glad to know about your first trail success. Stay tuned…

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