How to make Gurpapdi -

Something special for Sankranti – a traditional, rustic mithai that celebrates the harvest.

Sanjeev Kapoor

This recipe is from the book Mithai.

Main Ingredients : Jaggery (gur) (गुड़), Whole wheat flour (atta) (आटा)

Cuisine : Gujarati

Course : Mithais

यह रेसिपी हिंदी में पढ़ने के लिए Click Here

For more recipes related to Gurpapdi checkout Jaggery Malpua, Gur Papdi - SK Khazana, GUD KESAR IMARTI. You can also find more Mithais recipes like Corn Halwa APRICOT JAM NANKHATAI Til ke Gajak Rabdi - SK Khazana


Gurpapdi Recipe Card


Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism.  The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat.  The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion.  The Parsi cuisine on the other hand is a blend of western influences.

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Sweet

Ingredients for Gurpapdi Recipe

  • Jaggery (gur) 1 1/4 cups

  • Whole wheat flour (atta) 2 cups

  • Ghee 1 cup + 2 teaspoons

  • Green cardamom powder 1/2 teaspoon

  • Nutmeg powder a generous


Step 1

Heat one cup of ghee in a non-stick kadai and add the flour. Cook, stirring continuously, on medium heat for fifteen to twenty minutes, or till fragrant and brown.

Step 2

Remove from the heat and add half the cardamom powder. Mix well. After five to six minutes add the jaggery and mix till well blended.

Step 3

Grease a thali with the remaining ghee. Transfer the mixture to the thali and spread evenly. Mix together the remaining cardamom powder and nutmeg powder, and sprinkle over the gurpapdi.

Step 4

Leave to set at room temperature. Cut into squares or diamonds and serve.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.