New beginnings are always started with something sweet in our culture. Although its not really a new beginning for me as a blogger but still anew website that hopefully is more user friendly and cleaner for you all.
Sukhdi is Gujarati sweet made with gor (jaggery), ghee, and flour usually. My mami makes the BEST sukhdi ever, she even mailed me some recently and I devoured it in 2 days. I could legit eat the whole thali in one sitting when its warm made by her. I harassed the crap out of her for this recipe. She gave me her “vadki” measurements of course so I made it 3 times to get it perfect!
This dish reminds me up my childhood so much. When I lived in India we went to “Maudi” often there was temple there we would go pray & get the infamous Sukdhi as prasad. It was warm, sweet and just sooo good. I can legit taste my childhood in these little diamond shaped sweets. I hope you all will enjoy this & the new site as well.
Stay happy, stay hungry!
|Prep time: 5 minutes||Cook time: 5 minutes||Total time: 10 minutes||Makes: 1 small thali|
- 1 cup Wheat (roti) flour
- 3/4 cup jaggery (gor)
- 1/2 cup + 3 tbsp ghee + more for greasing the plate
- 1 tsp slivered almonds + more for garnish (optional)
- 1 1/2 tsp shredded coconut + more for garnish (optional)
- 1 tsp shoont (ginger powder) (optional)
- slivered pistachios for garnish (optional)
- Heat the ghee on medium-low heat.
While the ghee is getting warm, grease you thali (plate) with ghee and set aside until ready to use.
- Add flour to the ghee.
Cook the flour until it starts to form bubbles and changes to a light brown color, stirring constantly. Once you see bubbles forming add almonds, coconut, and shoont (if using).
- Add gor (jaggery).
Mix really well and turn off the stove, the gor should melt right away.
- Pour the hot Sukhdi mixture onto the greased plate.
Even out the surface using a spatula or even a bowl.
- Garnish with Shredded coconuts, slivered almonds, slivered pistachios.
Let it cool down just a bit. While its still warm slice it into diamond shapes. (do this step while it still warm otherwise it won’t slice properly).
- Enjoy it warm or cooled!
Enjoy it warm or cooled!
- You can add khas khas as well with soonth.
- prep all your ingredients ahead of time and have them ready to go, because the cooking process is very quick.
- You will know the flour is read once you start to smell it.
- I like to cut my gor into small pieces to it melts easily.
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