Sukhdi or Gol Papdi is a traditional and most common Gujarati dessert. This dessert is made in every household to celebrate auspicious occasion as it only needs simple ingredients that are readily available. The best Sukhdi I have eaten was at Mahudi jain temple, where they serve soft Sukhdi after puja and it can only be eaten there and cant be taken anywhere else. If you did not get a chance to try it then I recommend trying it once as nothing in this world tastes as good as the Sukhdi served there. Although I have learned many different versions of Sukhdi, the recipe of soft sukhdi has been my favorite as it reminds me of Mahudi. This recipe was taught by my sons nanny Sonali aunty. It has 1 extra ingredient than the traditional recipe. The key to this recipe is taking exact measurements and roasting the whole wheat flour till it looses its raw form. This is a fuss free dessert as it only needs basic ingredients and trust me it turns out nice and soft and will melt in your mouth. My son and I can eat so many pieces at a time. I also make this whenever I am travelling and it stores very well in an airtight container for few weeks. My son loves this when I send this to school as a treat.
- 1/2 cup ghee
- 3/4 cup jaggery chopped into small pieces
- 1 1/4 cups whole wheat flour
- 1 tsp ginger powder optional
- 2 tablespoons milk
- Heat ghee on medium heat in a deep pan, add jaggery and let it melt and once it starts to bubble, add ginger powder and milk.
- Then add whole wheat flour and cook it on low flame (about 10-15 minutes) and once it sticks to the side, turn off the heat and quickly put the mixture on a steel plate and set it using a flat bottom steel cup.
- Cut into pieces and let it cool for 15 minutes.
- Enjoy the soft sukhdi. Can be stored in an airtight container for 2 weeks.