Sukhadi/gud papdi – Indian energy bites

Gud, flour, ghee, nuts, coconut powder, gond, batrisu, peeprimul, south powder…..what else you need to make this great Indian energy bites. Sukhadi is popular among gujarati household and we make it specially in winter/diwali time. You can also call is gur papdi. Sukhadi give warmness, strength and stamina to your body. Eating 1-2 bites daily will keep you energetic for good amount of time. It is also really helpful to boost milk supply if you are nursing mother. Here I used masala,gond,coconut powder etc to make it more tasty and healthy but you can keep it simple by roasting flour and only adding jaggery to it. You can call me old fashion but when it’s time to cook some traditional recipes, Some how I always ended up with traditional method of cooking though tons of short cut version are available (cooking kida inside me,can’t help it 😉 ) but when final result comes out after all effort, I always happy to choose traditional method cooking. One recipe is for sure I prefer to make it traditional way is “Sukhadi/gud papdi” My mom and dad makes it in winter/diwali time and I cherished those memories while making it specially this time when my mom is visiting me to for my delivery. These bites are filled with energy, nutritions and great for strength.


  • Wheat flour – 3 cups + Ghee 1 1/2 cups to roast
  • Urad flour – 1 1/2 cups + Ghee 1  1/4 cups to roast
  • Gond(gundar) – 1/4 cup + gond powder 1/4 cup (Optional)
  • Gud/jaggery – 2 1/2 cups
  • Almond powder – 3/4 cup
  • Batrisu/mangal katlu – 1/4 cup
  • Pipramul/ganthoda powder – 1/4 cup
  • Sonth/dry ginger powder – 1/4 cup
  • Ghee – 3/4 cup adding at end while mixing
  • Coconut powder – 1/2 cup
  • Heavy whipping cream – 1/4 cup


  1. Heat ghee in pan and fry edible gum into it.
  2. Take it out and roast both flours separately.
  3. If you wish, you can roast both together to save time.
  4. It will take about 20 to 35 minutes on medium-low flame to roast it completely.
  5. Make sure you can smell strong aroma of roasting before you move ahed. Color of flours should be almost brown but not burnt because raw flour will going to spoil all your efforts.
  6. Once both flours are done, mix both together and add jaggery to it.
  7. once you start mixing jaggery, keep your pan off the heat.
  8. because direct heat to jaggery for long time can make your sukhadi hard.
  9. Put your pan back on low flame if your mixture is cooling down.
  10. Now add fried gond and gond powder to it and mix it well.
  11. Add almond powder, batrisu, soth(ginger) powder and piparimul(ganthoda powder) to it and mix it.
  12. I added ghee at this point as mixture was dry but you can add all portion of ghee at begging if you don’t want to add it later.
  13. Add coconut powder and heavy whipping cream(malai) at this point and give it final mix.
  14. Take out mixture to two deep thali(plates) and apply pressure on back of flat surfece bowl and try to even it.
  15. now give shapes of square or diamond, anything you like while it is warm.

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