Dessert/Mithai/ Food Stories/ Snacks/munchies/Quick Bites

Oats and Dates SUKHADI

The Oats and Dates Sukhdi is our take on our  staple sweet Sukhdi.

SUKHDI also know as  GOLPAPDI (Gol means jaggery and papdi means a thin layer) is a  fudge from the state of Gujarat. Even today  it is frequently made in the Gujarati households.  Recently I read an article by  Dr. Manu Japi, where he rightfully honours this humble sweet by saying ‘Sukhi karti Sukhdi‘ (Sukhdi makes us happy).

Since the  bygone days Sukhdi enjoys the role of an energy bar and holds a prominent place in our state’s food-scape.  It’s an ‘all in one’ meal,   food compensating the need to Dal-Roti-Subzi!! A small square of this sweet is enough to keep the hunger pangs at bay for a couple of hours.  These square or diamond shaped ‘pick me up’ bars are also regular in school lunch boxes. Sukhdi has been part of our school picnics and trips when mothers would pack food for those ‘just in case’ moments. The extremely high nutritional value of these bars have brought it on the menu of  two very important nutritional programs by the government, the Integrated Child Development Scheme -ICDS designed for the pregnant and lactating women and children up to the age of 5 and the Mid-Day-Meal program in the government run primary schools. It was and continues to be a perfect travel accompaniment for the ever travelling Gujaratis.


Sukhdi also has an iconic presence  as Prasad (offering to God) at one of the most sacred Jain pilgrimages,  the historic Mahudi Jain temple. This Derasar has a tradition of offering Sukhdi to its deity the Ghatakarna Mahavir Dev. Why? Because  he was fond of Sukhdi in his previous birth. The pre-condition though is to consume and share the Sukhdi with in the temple premises no one can bring it out of the premises. The Sukhdi here is considered to be the best.

With wheat flour, jaggery and ghee as base the basic Sukhdi recipe is very forgiving and can hardly go wrong. The add ons depends on preference,   from grated coconut, dried fruits and nuts,  to gaund/edible gum to dates and warm fragrances of sooth, nutmeg and cardamon. It can be spread in a thali and cut in to squares or served warm scooped in a bowl…


The Oats and Dates Sukhdi that I share with you today has the same base recipe with inclusion of oats, almonds  and dates, sesame seeds, flavoured with nutmeg, sooth/dried ginger powder, cardamom and fennel/variyali. If you are the one who likes some crunch and texture in sweets this recipe is perfect for you.

Give it a try. Enjoy…


Oats and Dates Sukhdi



  • 1 cup whole wheat flour
  • 1 cup oatmeal
  • 3/4 cup ghee
  • 1/2 to 3/4 cup chopped jaggery
  • 3/4 cups chopped dates/khajoor
  • 1/2 cup chopped or slivered almonds
  • 1/2 tablespoon variyali/fennel seeds
  • 1/2 tablespoon of sesame seeds
  • 1/2 teaspoon cardamon powder
  • a generous pinch of nutmeg
  • a generous pinch of sooth/dried ginger powder
  • a couple of tablespoons of milk (optional)



  1. Grease a large thali or baking tin with ghee.
  2. Place a medium sized pan on medium heat.
  3. In a pan dry roast the oats and remove from pan once they release some aroma.
  4. In the same pan add ghee. Once warm add the whole wheat flour.
  5. Fry the flour in ghee, stirring continuously for about 10-12 minutes
  6. Once the flour starts releasing a pleasant aroma and becomes pinkish in colour add the oats and fennel and sesame seeds.
  7. Mix them well, continue stirring and add the Dates. Give it a good mix.
  8. Add the almonds.
  9. Remove from fire.
  10. While the mixture is still hot add the jaggery and the aromatics i.e the nutmeg powder, cardamon powder and dried ginger powder.
  11. Mix well, allow the jaggery to melt and become a homogenous mixture. (for a gooey texture, you may add the milk at this stage)
  12. Pour the mixture into the prepared greased  thali or a  baking tin. Spread evenly with the help of a flat spatula or back of a katori.
  13. Once it cools a bit cut in the desired shapes squares of diamonds.
  14. Remove when cooled completely or else they might break.
  15. Store in an airtight container for a week to ten days.



  • The colour of the Sukhdi will depend on the type of jaggery used. Since I use organic jaggery the Sukhdi here is darker in colour.
  • You may add a couple of tablespoon of milk at the end for a bit gooey texture.

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