Ingredients
Method
- Grease a plate using few drops ghee or line with parchment paper and keep aside until the mixture is ready.
- Heat the ghee into a Kadhai. Add the flour and roast it on low flame about 15-17 minutes or until it becomes golden in color and you can feel the roasted mixture smell. Even you could feel the mixture becomes light in weight and too smooth, add few tablespoon ghee if needed or mixture is too dry.
- Once roasting is done completely then mix the cardamom powder and add 2 tbsp milk, mix everything well, then switch off the flame and the grated jaggery immediately.
- Mix the mixture well immediately or until jaggery melt and mix well with roasted flour, then pour the prepared mixture into the greased or lined plate. Do not take too much time to mix it, otherwise it will be chewy and hard.
- Spread the mixture using flat based bowl (katori), sprinkle slivered almond on top and make smooth flat surface.
- After 5-6 minutes or once the spread mixture gets little bit cool down but still warm, use a knife and cut it into square or diamond shapes.
- Let the cool down completely before separating the pieces. Now Sukhadi is ready to eat. Separate the cut pieces and then store it into the airtight container.
Tips:
- You can add dry ginger powder and fenugreek powder to make healthier Sukhadi which can be perfect for winter.
- Always add grated jaggery after switching off the flame to make soft Sukhadi.
- While roasting the flour if it is so dry then add extra 2-3 tsp of ghee
- Remember to grate the jaggery thinly to avoid lumps.