Badam Sukhdi is a traditional and delicious Gujarati sweet made with roasted almonds and jaggery. It has a rich, nutty flavour and a soft, melt-in-the-mouth texture that makes it a wholesome sweet for the whole family. Almonds are naturally rich in healthy fats, protein, calcium and other nutrients, while jaggery adds a pleasant natural sweetness. It is especially suitable to serve to kids, new mothers and elderly family members as a nourishing homemade sweet.
If you are a beginner or making Badam Sukhdi for the first time, don’t worry! In this recipe, I have shared the perfect ingredient ratio along with simple step-by-step instructions and a few no-fail tips to help you achieve the right texture and consistency. Follow these tips carefully, and you can make soft, perfectly set Badam Sukhdi on your very first attempt. Do try this delicious Gujarati sweet this festive season and enjoy it with your family!
The key to making badam sukhdi at home are
- Perfect Proportions: For a perfectly set Badam Sukhdi, use ghee and jaggery in a proportion that is half the quantity of the almonds. For example, if you are using 1 cup of almonds, use ½ cup ghee and ½ cup jaggery. This ratio gives the Sukhdi the right texture and helps it bind properly.
- Roast the Almonds Properly: Lightly roast the almonds on low flame until they become slightly crisp and fragrant. Do not over-roast them, as this can affect the taste and texture of the Sukhdi.
- Grind the Almonds Finely: Allow the roasted almonds to cool completely, then grind them into a fine powder using the pulse mode. Avoid grinding continuously, as the almonds may release their natural oil and turn into almond butter. Make sure the powder is fine rather than coarse, as finely ground almonds blend and bind more easily with the Sukhdi mixture.
- Adding Jaggery: Melt the jaggery together with the ghee, then add the prepared almond mixture to it. This helps the ghee and jaggery coat the almond mixture evenly and brings everything together. If the mixture looks dry and does not bind properly, add a little more ghee and mix until it comes together.
- Secret to Soft Sukhdi: Add a small amount of milk powder to the almond mixture. It helps give the Sukhdi a soft and melt-in-the-mouth texture. You can also add dry coconut for extra flavour and richness.
- Storage: Once completely cooled, store Badam Sukhdi in an airtight container. It can be stored at room temperature for up to 10 days. Always use a clean, dry spoon while serving.
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Recipe video
Badam sukhdi recipe | almond sukhdi | badam gud sukhdi
Ingredients
- 1 cup or 140 grm almond
- ½ cup dry coconut
- ½ cup milk powder
- ½ tsp cardamom powder
- ¼ tsp jayphal powder
- ¼ tsp dry ginger powder
- ½ cup or ghee
- ½ cup jaggery
- Garnish with almond slits and pistachio slits
Instructions
- In a pan, add 1 cup almonds and dry roast them slightly until they become crispy and easy to grind. Transfer the almonds to a plate and let them cool down.
- Add the almonds to a mixture jar and grind them into a fine powder using pulse grinding. Make sure the almonds are ground finely.
- Transfer the almond mixture to a mixing bowl. Add ½ cup dry coconut, ½ cup milk powder, ½ tsp cardamom powder, ¼ tsp nutmeg powder and ¼ tsp dry ginger powder. Mix well. The mixture is ready; keep it aside.
- Then, in a kadai, add ½ cup ghee and ½ cup jaggery. Melt the jaggery, and when the jaggery mixture starts to puff up, switch off the gas and add the almond mixture. Mix well.
- Spread the sukhdi mixture onto a greased plate and level it evenly.
- Garnish with almond slivers, pistachio slivers and khus-khus, and let the mixture set for 30 minutes.
- Then cut it into pieces.
- Serve the badam sukhdi or store it in an airtight container. It stays fresh for 10–15 days.
Notes
- Roast the almonds on low flame until they become crispy and are easy to grind into a powder.
- Grind the almonds using the pulse setting to prevent them from releasing their natural oil.
- Grind the almonds into a fine powder so they can easily blend into the sukhdi mixture.
- Milk powder helps bind the mixture and also enhances the taste and richness of the sukhdi.
- The proportion of ghee and jaggery should each be half the quantity of almonds, measured in cups.
- As soon as the jaggery mixture puffs up, immediately switch off the gas to prevent overcooking.