Gunder ni sukhadi is winter special healthy vasana (or pak) made with gond, dry coconut, flour, ghee, and jaggery. It is flavored with dry ginger powder, ganthoda powder, and cardamom powder. It is a popular Gujarati vasana recipe prepared especially during the winter season to provide the necessary energy, heat, and warmth to our bodies. It is rich in calories and nutrients and hence ideal to serve kids and elderly people.
It requires fewer ingredients and can be prepared within 15 minutes without much hassle. This season does try this and enjoy its melt-in-the-mouth taste along with friends and family!
The key to making Gunder ni sukhadi at home are:
- In sukhadi, the proportion of flour, ghee, and jaggery should be equal.
- I use bavdiyo gunder (one of gunder variety), which is suitable for man and woman. You can use any variety of gunder (gond).
- roast dry fruits on low flame for more crunchy bites. add dry fruits of your choice, and adjust proportion accordingly.
- Roast flour on lower flame till it changes its color and turns aromatic. Also, ghee is separated from its sides.
- Add chopped or melted jaggery, when the mixture is slightly cooled down. Also do not overcook mix jaggery with flour otherwise sukhadi will become hard.
- It also has a long shelf life and can be stored in an airtight container for 15-20 days in winter.
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Recipe card for gundar ni sukhadi
- 1 cup wheat flour
- 1 cup jaggery
- 1 cup ghee
- 3 tbsp or 40 grm gunder gond
- 3 tbsp dry coconut
- ½ cup dry fruits almond, cashews, watermelon seeds
- 1 tsp dry ginger powder
- 1 tsp ganthoda powder
- ½ tsp cardamom powder
- Garnish with almond and pistachio slits
- Crush gond into mixture jar. Make it a fine powder. Keep it aside.
- Now in a pan, add 1 tsp ghee and roast dry fruits till it slightly changes their color.
- Then crush roasted dry fruits into a coarse powder. Keep it aside.
- In a pan, add 1 cup ghee and 1 cup 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 grinded gond and roast it with flour. It is easily puffed up.
- Switch off the gas when flour changes its color, do not over roast the flour.
- Then add dry coconut, dry fruit powder, dry ginger powder, ganthoda powder, and cardamom powder. Mix well.
- 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 separated from its sides, then switch off the gas.
- do not overcook mix jaggery with flour otherwise sukhadi will become hard.
- Store sukhadi for 8-10 days into an air-tight container.