Updated: Apr 10, 2019
Chef: Aanal Kotak
Recipe Servings: 4
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Ingredients of Sukhadi
1 cup whole wheat flour (gehun ka atta)
1 tsp poppy seeds (khus-khus)
5 tbsp ghee
3/4 cup grated jaggery (gur)
1/4 tsp cardamom (elaichi) powder
1 tsp desiccated coconut (optional)
For The Garnish
a few almond (badam) slivers
a few pistachio slivers (optional)
How to Make Sukhadi
Sprinkle the poppy seeds on a 150 mm. (6") diameter greased thali and keep aside.
Melt the ghee in a non-stick kadhai, add the wheat flour and sauté on a slow flame for approx. 15 to 17 minutes or till it turns golden brown in colour, stirring continuously.
Remove from the flame and add the jaggery, cardamom powder and coconut. Mix well.
When the jaggery melts and the mixture is still warm, pour it into the greased thali (with poppy seeds) and spread it evenly with the help of the base of a small bowl (katori) or a flat spoon.
Cut into diamond shapes while still warm and garnish with almond slivers.
Remove the pieces and store in an air-tight container.