Sukhdi is an all-time favourite Gujarati sweet known for its soft, melt-in-the-mouth texture. Traditionally made with wheat flour, ghee, and jaggery, this recipe adds a healthy twist by including dry fruits, seeds, and sattu flour. The result is a sweet treat that is both flavorful and nourishing.
This version of sukhdi requires minimal ingredients and can be prepared effortlessly in just 15 minutes. It not only satisfies your sweet cravings but also provides essential energy and warmth, making it a perfect treat for kids and the elderly. Give it a try—you’ll love the results!
Key Tips for Making Soft and Tasty Sukhdi at Home
- Perfect Proportions
For balanced taste and texture, the amount of ghee and jaggery should be half that of the flour. In this healthier version, I use wheat flour and sattu flour mixture with ghee and jaggery - Roasting Dry Fruits, Seeds, and Sattu Flour
Dry roast the dry fruits and seeds on a low flame until crunchy. Use any dry fruits of your choice and adjust the quantity as per preference. I also add sattu flour (made from roasted chana dal or daliya), which is a natural source of protein and makes the sukhdi more nutritious. - Roasting the Flour
Roast the wheat flour on low flame until it turns golden and aromatic. Gradually add ghee in batches while roasting, and continue stirring until the flour slightly changes colour. - Adding Jaggery
Melt the jaggery separately and then mix it into the roasted flour mixture. Do not overcook after adding jaggery—this may cause the sukhdi to become hard instead of soft. - Softness Secret
Add a small amount of milk to the mixture to ensure softness. Be careful not to add too much, as it may affect the final texture and shelf life. - Storage
Sukhdi stays fresh for 8–10 days at room temperature when stored in an airtight container. It can also be refrigerated for up to 1 month.
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Ingredients
- 1 cup melted ghee
- 1 cup jaggery
- 1.5 cup wheat flour
- ½ cup sattu flour
- 12-15 cashews
- 12-15 almonds
- 1 tbsp water melon seeds
- 1 tbsp pumpking seeds
- 1 tsp alsi seeds
- 1 tsp chia seeds
- 1 tbsp white sesame seeds
- 3 tbsp dry coconut
- ½ cup roasted daliya
- 3 tbsp milk
- 1 tsp cardamom powder
Instructions
- In a pan, add 1 tablespoon of ghee along with 12–15 cashews, 12–15 almonds, 1 tablespoon watermelon seeds, 1 tablespoon pumpkin seeds, 1 teaspoon flax seeds (alsi), 1 teaspoon chia seeds, and 1 tablespoon white sesame seeds. Roast on low flame until the dry fruits turn slightly golden and the seeds puff up. Transfer to a plate and let them cool.
- Add the roasted dry fruits and seeds to a mixer jar. Add 3 tablespoons of dry coconut and pulse-grind into a coarse powder.
- In the same mixer jar, add ½ cup roasted chana (daliya) and grind it into a fine powder. The sattu flour is ready.
- In the same pan, add ½ cup ghee and 1.5 cups wheat flour. Roast on low flame.
- Stir continuously, adding ghee in batches, and roast the flour on low flame.
- Roast until the flour slightly changes color, becomes aromatic, and the ghee starts to separate from the sides.
- Add the ground sattu powder and dry fruit mixture to the roasted flour and roast together for a minute.
- Turn off the heat, add 3 tablespoons of milk, and mix well.
- The flour will become frothy and the sukhdi mixture will become grainy (danedar). Add 1 teaspoon cardamom powder and remove the mixture from the heat.
- In another pan, add 1 cup of jaggery and 2 tablespoons of ghee. Mix well and melt the jaggery. Do not overcook.
- Add the melted jaggery to the roasted flour mixture and mix thoroughly. The sukhdi is now ready.
- Pour the sukhdi mixture into a greased plate or tray. Garnish with poppy seeds (khas-khas) and allow it to cool.
- Once cooled, cut the sukhdi into pieces and serve.
Notes
- Roast dry fruits and seeds on low flame until slightly crunchy.
- Grind the dry fruit and seed mixture coarsely using pulse grinding.
- Use roasted desi chana (daliya) for sattu powder.
- Do not use salted daliya for sattu powder.
- You can use 3 tbsp gram flour (besan) instead of sattu powder.
- The proportion of ghee to flour should be 1:2.
- Add ghee in batches while roasting wheat flour.
- Roast wheat flour on medium-low flame; do not roast on high flame.
- Roast wheat flour until it slightly changes color and becomes fluffy.
- Switch off the gas and add milk to the sukhdi mixture.
- Milk gives softness to sukhdi; do not increase the proportion of milk in the mixture.
- Cook jaggery on low flame until it completely melts. Do not overcook jaggery.
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