Farali sweet or farali sukhadi is a delectable Gujarati sweet made from rajgira flour, jaggery, and ghee. sukhadi is a traditional gujarati sweet made with wheat flour, but in this recipe, I replace wheat flour with rajgira flour to make it Upvas friendly dish. It requires only 3 ingredients and can be prepared within 15 minutes without much hassle. Do try this and enjoy its melt-in-the-mouth taste along with friends and family!
The key to making farali sukhadi at home are:
- In farali sukhadi, the proportion of ghee and jaggery should be half then rajgira flour.
- Roast rajgira flour on lower flame till it changes its color and turns aromatic. Also, ghee separates from its sides.
- Add chopped or melted jaggery, when the mixture is slightly cool down. Also do not overcook mix jaggery with flour otherwise sukhadi will become hard.
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Recipe card for farali sukhdi
- 2 cup rajgira flour
- 1 cup jaggery
- 1 cup ghee
- ½ tsp cardamom powder
- Garnish with almond and pistachio slits
- In a heavy bottom pan, add 1 cup ghee and 2 cups flour.
- Stir continuously and roast the flour on a lower flame.
- Roast flour till it slightly changes its color, turns aromatic and ghee separate from its sides.
- Add cardamom powder and mix well.
- Switch off the gas when flour changes its color, do not over roast the flour.
- Stir and cool the flour mixture slightly.
- Add jaggery and mix well.
- Set sukhdi mixture into greased thali. Garnish with almond and pistachio slits and allow it to cool.
- Cut sukhdi into pieces and serve.
- when flour changes its color and ghee is separates from its sides, then switch off the gas.
- do not overcook mix jaggery with flour otherwise sukhadi will become hard.
- Store farali sukhadi for 5-6 days into an air-tight container.