Photo: Sumit Surai · CC BY-SA 3.0 · Wikimedia Commons

Gujarat · Dessert

Sukhdi (Three-Ingredient Jaggery Sweet)

Traditional 2. Sukhdi recipe

🧺 Ingredients

• Whole wheat flour (atta): 130g (¾ cup)
• Ghee: 125ml (½ cup + 1 tbsp)
• Jaggery (gur): 130g, grated or powdered

👩‍🍳 How to make Sukhdi

1. Heat ghee in heavy-bottomed pan on medium flame (30 seconds) until hot.
2. Add wheat flour. Stir constantly.
3. Roast flour for 4-5 minutes, stirring frequently, until it gets color and releases toasted aroma.
4. Flour should become lighter in texture (fluffier) as you stir.
5. When you tilt the pan, flour should flow like sand—texture should be light, not lumpy.
6. Critical step: When flour reaches this stage (light, aromatic, sandy), immediately turn off heat.
7. Do NOT cook after this point.
8. Add grated jaggery immediately to hot flour. Stir quickly and vigorously for 30 seconds.
9. Residual heat will melt jaggery into flour—do not place back on heat.
10. Quickly transfer mixture to buttered tray or plate, pressing down lightly with spatula.
11. Cut into squares while still warm (25mm × 25mm, or preferred size).
12. Flour: Golden color, toasted aroma, sandy when tilted
13. Mixture: Crumbly, jaggery melted throughout (not dry, not wet)
14. Texture: Soft, crumbly, melt-in-mouth

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