Indian (Gujarati) · dessert
Sukhdi (Gujarati Whole Wheat and Jaggery Sweet) A simple, crumbly-yet-chewy sweet of roasted whole wheat flour, ghee and jaggery, cut into squares once warm. Traditional across Gujarat and Maharashtra, often made in winter and for festivals.
total 35 min
prep 10 min
cook 20 min
servings 16 Keep this recipe Add a copy of Sukhdi (Gujarati Whole Wheat and Jaggery Sweet) to your Saucepan library.
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Back to 16 servings 1 cup whole wheat flour (atta), chapati flour; not all-purpose 0.5 cup ghee, plus extra for greasing; melted 0.75 cup jaggery, grated or finely chopped, packed; up to 1 cup for sweeter 0.25 tsp green cardamom powder, optional 1 tbsp whole milk, optional, 1 to 2 tbsp, added off heat only 1 tbsp sliced almonds or chopped pistachios, optional, for topping 1 tsp poppy seeds (khus khus), optional, sprinkled on the base of the plate
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1 Step 1: Brush a little ghee over an 8-inch plate or thali. If you're using poppy seeds, scatter them across the greased surface, then put the plate aside.2 Step 2: Melt the ghee in a heavy-bottomed kadai or pan over medium-low heat, then add the whole wheat flour and stir continuously.3 Step 3: Roast the flour on low heat, stirring constantly, for 12 to 17 minutes until deep golden, aromatic and nutty-smelling. Add a spoon of ghee if it looks too dry; do not let it scorch.4 Step 4: Take the pan off the burner entirely. Tip in the grated jaggery, cardamom and milk, then stir briskly so the jaggery dissolves into a smooth, shiny mixture, relying only on the leftover heat in the pan.5 Step 5: Scrape the mixture onto the prepared plate and press firmly and evenly to about 1/2 to 3/4 inch thick. Work quickly, as it sets fast.6 Step 6: Sprinkle sliced almonds or pistachios over the top if using and press lightly.7 Step 7: While still warm, score the surface into squares or diamonds with a knife.8 Step 8: Let cool at room temperature for 45 to 60 minutes until firm, then break along the lines into pieces.getsaucepan.com/r/4767f587-156d-5897-bde3-65d7e2b8fd57
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