Sukhdi

I don’t believe in googling for recipes every time… I prefer calling family or friends to learn it :) And yes, if it’s about making a traditional sweet with authentic taste, my only helpline is MUM!!! No matter how much I learn in cooking, I can never beat her in making sweets ;) But this time, I didn’t bug her… A few sweets are by heart, which you grew up eating! Sukhdi is one such thing…

I remember the 1st time I went to Mahudi (a village near Ahmedabad) to visit a Jain temple! I fell in love with that place… and ever since then, I had been visiting it 2-3 times a year when I was in India. Not only that temple fills my soul with lots of positive vibes, I enjoy a travel from Ahmedabad to that place… I love eating there in the lodge… I so much love getting those RakshaPotli on my wrist… and I love that Sukhdi <3 <3 <3 That’s probably the best ever sukhdi I have ever had… And I’m sure no one can beat that flavor or texture… ever!!!

I have grown up seeing my mum make it for me n my brother! And this time, I tried it by myself… Of course, I don’t need a recipe for this :) But will surely give you one…

INGREDIENTS:

1 cup Whole Wheat Flour (Atta)
1/2 cup + 2-3 tbsp Ghee (Clarified butter)
1 cup Jaggery, grated or powdered one

STEPS TO FOLLOW:

1. Heat ghee in a kadai and melt it completely.
2. Add wheat flour into 2-3 batches and keep stirring to avoid lumpy mix.
3. Once you add all wheat flour, keep mixing continuously and let it get roasted until lightly brown.
4. It’ll release a beautiful aroma which will be an indication of moving to next step.
5. Add jaggery into it and mix constantly.
6. Mix will leave the sides after a few mins.
7. Spread it to the greased (with ghee) thaali and let it rest for 10 mins.
8. Cut into squares or diamonds as you like.
9. Best if served warm :)

SJ’s NOTE:

• I add a bit more of ghee ‘coz I absolutely love my sukhdi to be soft, crumbly and melt-in-mouth.
• I use greased flat-bottom bowl to spread the mix evenly in thaali :) My mum is used to do it and I love following her way!!!
• Also, keep the greased thaali ready to avoid end-moment rush.
• Will post an enhanced version of the same in a few weeks ;)