Gol Papdi - Jaggery Fudge

Gol Papdi

A rich Gujarati sweet made from jaggery, wheat flour, and ghee

Makes one 8x8" tray (approx. 25–30 pieces)

This traditional jaggery fudge, also known as sukhdi or gol papdi, is a festive Gujarati treat made from three humble ingredients—wheat flour, ghee, and jaggery—elevated by the addition of white edible gum (goondar) and chaloori. The result is a melt-in-the-mouth sweet with nourishing qualities and a comforting depth of flavor.

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Ingredients

• 300 g whole wheat flour

• 300 g pure ghee (use in total; see method for division)

• 300 g jaggery (grated)

• 50 g white edible gum granules (goondar)

• ½ tsp green cardamom powder (elaichi)

• 2 tbsp chaloori (soaked and skinned)

• Mixed dry fruits, finely chopped (for garnish)

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Preparation

1. Soak & Prep:

   • Soak chaloori in warm water for 2 hours. Remove the skins as much as possible, strain, and set aside.

   • Grate the jaggery and set aside.

   • Grease a flat steel or aluminum mithai tray with ghee or neutral oil.

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Method

Step 1: Fry the Gum Granules

1. Heat 200 g of ghee in a deep non-stick kadhai over high heat.

2. When the ghee begins to smoke lightly, carefully add the white edible gum granules.

3. Fry until they puff and flake. Immediately reduce the heat and remove using a slotted spoon. Set aside.

Step 2: Roast the Flour

4. Increase the heat again and add the wheat flour to the remaining hot ghee.

5. Roast the flour on medium heat, stirring continuously in one direction to develop aroma and prevent burning.

6. Roast until the flour turns golden, the ghee separates, and a nutty aroma develops—this may take 10–15 minutes.

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Step 3: Combine

7. Lower the heat and add the cardamom powder, prepared chaloori, and fried gum granules. Mix well.

8. Immediately add the grated jaggery and stir briskly, still in one direction, until the mixture is well incorporated and glossy.

9. Turn off the heat and remove the kadhai from the stovetop.

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Step 4: Set & Garnish

10. Pour the hot mixture into the greased mithai tray, and flatten evenly using a spatula or the back of a greased bowl.

11. Garnish generously with your choice of chopped dry fruits—almonds, pistachios, or cashews.

12. Allow it to cool completely at room temperature until firm.

13. Once set, use a sharp knife to cut into squares, diamonds, or desired shapes.

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Serving & Storage

Serve at room temperature. Gol Papdi can be stored in an airtight container for up to 10–12 days in cool weather.

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Chef’s Tip

• Use high-quality ghee for best flavor and aroma.

• The fudge should have a slightly chewy texture, not dry or crumbly—don’t overcook once jaggery is added.