Golpapdi, Gujarati Gol Papdi Recipe with step by step photos
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Before we start making the Gujarati gol papdi, grease a 150 mm. (6") diameter thali with ghee or oil.
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Sprinkle poppy seeds evenly on it and keep aside.
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To make sukhdi recipe, heat the ghee in a non-stick kadhai.
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When the ghee melts, add wheat flour.
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Mix well to combine all the ingredients. It will be a lumpy paste at this stage. Keep stirring continuously to prevent the flour from burning.
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Saute on a low flame for approx. 15 to 17 minutes or till it turns golden brown in colour, stirring continuously. The whole wheat flour becomes aromatic and runny, also you will notice ghee will ooze out.
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Remove from the flame and add the jaggery. Do not add the whole block, grate it or chop into small chunks before adding to the pan so it melts quickly. It is important to switch off the flame while doing this step because you do not want to boil the jaggery and reach one string consistency. That will make the sukhdi hard and chewy. Add more or less jaggery as per your taste.
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Add coconut.
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Add cardamom powder. Nutmeg powder, dried ginger powder, saffron can be used as flavor enhancers for gol papdi.
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Mix well. You can add 1 tbsp of milk if the mixture has become too hard.
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When the jaggery melts and the mixture is still warm, pour it into the greased thali (with poppy seeds).
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Spread it evenly with the help of the base of a small bowl (katori) or a flat spoon.
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Cut into diamond shapes while still warm or else it will be difficult to cut them. You can slice into any desired shape and size of your choice.
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Garnish gur papdi with almond slivers.
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Remove the pieces and store in an air-tight container. Traditionally sukhdi is eaten during the winters as it provides your body with warmth. Date and Nut Slices, Besan Barfi, Kaju Katli are some other popular Indian sweets that you might like to try!
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