Maharashtrian Gul Papdi

Delicious Gul Papdi, as the name suggests, is a sweet made from jaggery (gul, gur, gud) and is so tasty that just the thought of having one is so delightful. This traditional Maharashtrian sweet is normally made during cold winter months and is an ideal sweet for the festival of Sankranti.

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Recipe Card

Step-by-step instructions with photos

This Gur Papdi is one of simplest sweets you can make as it uses limited main ingredients like wheat flour, ghee and jaggery. Cardamon and nutmeg are used to flavour this quick and easy sweet recipe. Perfect as an anytime, go to snack, this Gud Papdi will be a favourite of kids too. Learn how to make Gul Papdi in a quick video below:

Also known as Sukhdi or Gol Papdi, this quick and hassle-free Gul Papdi recipe needs only 3 main ingredients (wheat flour, ghee and jaggery) that every Indian household will definitely have. Unlike barfi, Kaju Katli and other Indian mithais, Gul Papdi has a crumbly texture, but still is tasty and full of flavour. And delicious Gud ki Papdi can be enjoyed whenever you want as a tea-time snack, dessert or as a sweet!

Check out the Recipe Card and Step-by-Step Instructions with Photos below.

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Recipe Card for Maharashtrian Gul Papdi:

• Roast wheat flour on low heat till it’s warm.

• Add clarified butter / ghee (little at a time) whilst stirring continuously

• Cook till its golden brown and aromatic.

• Now add fine desiccated coconut, poppy seeds (Khus Khus), salt and cook for a few more seconds.

• Remove from heat and add jaggery (Gur), green cardamom (Elaichi) powder, nutmeg (Jaiphal) powder

• Mix well until all the jaggery has melted.

• Smear some melted clarified butter / ghee on a round or square plate (around 20 cm wide)

• Pour the Gul Papdi mixture over it and spread evenly with a spatula.

• Then use a bowl with a flat bottom to smooth the surface out.

• Sprinkle some slivered almonds (Badam) on top and press them gently with the bottom of the bowl so that they stick to the mixture.

• Cut the mixture into squares while it’s still warm.

• Wait till the mixture has cooled down. Then gently separate and remove the squares.

• Gul Papdi is ready to serve! Store in an air tight container.

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