Gujarati Sukhdi
Sukhdi sets roasted wheat flour with jaggery and ghee into squares that keep for weeks.
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25 mintotal
20 min hands-on5 min hands-off
Prep 5 min · Cook 15 min
- Serves
- 2
- Difficulty
- Easy
- Spice
- None
Ingredients
Quantities are for 2 servings.
You'll need: Stovetop.
Includes prep-ahead time.
Method
Heat ghee in a heavy-bottomed kadhai over a medium-low flame.
If utilizing edible gum, flash-fry it in the hot ghee until it puffs up and becomes crisp, then immediately continue to the next step.
Incorporate the whole wheat flour into the ghee and roast on low heat, ensuring constant stirring to maintain an even toast.
Roast for approximately 10-12 minutes until the flour transforms into a deep golden color and releases a profound nutty aroma.
10–12 min
Extinguish the heat immediately to avoid over-cooking.
While the vessel retains its residual heat, add the finely chopped jaggery, nutmeg, and cardamom powder.
Mix with vigor; the retained heat of the roasted flour will perfectly melt the jaggery into a cohesive mass.
Swiftly transfer the mixture to the prepared greased thali and level the surface using the back of a flat bowl.
While the Sukhdi is still warm, score it into diamond or square portions with a sharp knife.
Allow it to cool completely to room temperature before extracting the pieces.
How to tell it's done
The Sukhdi should be soft and crumbly, melting on the palate with the warm flavors of wheat and jaggery.
Getting it right
Tip
Never add jaggery while the flame is active; this causes the jaggery to over-caramelize, resulting in a hard and chewy texture rather than a soft crumble.
What to serve it with
Serve as a nutrient-dense sweet during meals or as a portable energy snack.
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