Jowar Sukhadi is a soft, melt-in-the-mouth traditional sweet that is especially comforting and energizing during the summer season. In this recipe, I have given a seasonal twist to the classic sukhadi by using jowar flour along with sakar (mishri), making it lighter, healthier, and easier to digest. Flavored delicately with cardamom powder, this sweet treat turns out both aromatic and delicious.
What makes this recipe special is a simple technique that helps you achieve perfectly soft and smooth sukhadi even on your first try. Made with just a few basic ingredients, this sweet comes together in about 15 minutes—perfect for quick cravings.
Jowar Sukhadi not only satisfies your sweet tooth but also provides instant energy, making it ideal for hot summer days. It’s a wholesome and nourishing treat that can be enjoyed by both kids and the elderly.
Key Tips for Making Soft and Tasty Sukhdi at Home:
- Perfect Proportions: In sukhdi, the amount of ghee should be half that of the jowar flour. In this recipe, I have used sakar (mishri) for its cooling properties, but you can also make sukhdi with jaggery. The proportion of jaggery should also be half that of the flour.
- Roasting the Flour: Roast the jowar flour on a low flame until it changes color and becomes aromatic. Adding ghee in batches helps to roast the flour evenly and more easily.
- Softness Secret: Add a small amount of milk to the sukhdi mixture to ensure softness. However, be careful not to add too much milk.
- Sugar Syrup: Since I have used sakar (mishri) for its cooling properties, do not add it directly in powdered form to the mixture. Instead, dissolve it in water and cook until it reaches a one-string consistency. This process helps achieve a barfi-like texture in the sukhdi. If using jaggery, add it to the flour while it is still slightly hot.
- Storage: Sukhdi has a long shelf life. It can be stored in an airtight container for up to 10 days at room temperature or up to 1 month in the refrigerator.
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Recipe video
Jowar sukhadi recipe | jowar ni sukhadi | Gujarati sukhadi
Ingredients
- 2 cup jowar flour
- 1 cup melted ghee
- 1.5 cup sakar - mishri
- 2 tbsp watermelon seeds - magaj tari seeds
- 2 tbsp almonds
- 2 tbsp cashews
- ½ cup dry coconut
- ½ tps cardamom powder
- 1 cup water
- Garnish with poppy seeds
Instructions
- Take 1 cup of melted ghee. Add ½ cup of ghee to a kadai, then add 2 cups of flour and mix well.
- Roast the flour on a low to medium flame. Add the remaining ghee in batches while roasting.
- Meanwhile, in a mixer jar, add 2 tbsp watermelon seeds, 2 tbsp cashews, and 2 tbsp almonds. Grind them coarsely and keep aside.
- Once the flour is properly roasted and turns golden brown, add the prepared dry fruit powder, ½ cup dry coconut, and ½ tsp cardamom powder. Mix well.
- Add 2 tbsp milk and mix well. The flour will become frothy and develop a coarse (danedar) texture. Switch off the gas and keep the mixture aside.
- Now, in a mixer jar, add 1.5 cups sakar (mishri) and grind it into a fine powder.
- Transfer the powdered sugar to a kadai, add 1 cup water, and mix well. Once the sugar dissolves, cook the syrup until it reaches a one-string consistency.
- Add the sugar syrup to the roasted flour mixture and mix well. The mixture will thicken and start leaving the sides of the pan.
- Transfer the mixture to a plate and level it evenly. Garnish with poppy seeds.
- Let the sukhadi set at room temperature for 40–60 minutes.
- Jowar sukhadi is ready. Store it in an airtight container. It stays fresh for up to 10 days at room temperature.
Notes
- The proportion of ghee should be half of the flour.
- Adding ghee in batches helps roast the flour evenly.
- Roast the flour until it changes color and becomes slightly liquidy.
- Adding a little milk gives a coarse texture to the sukhdi mixture.
- Cook the sugar syrup until it reaches one-string consistency.
- Slightly cool the sugar syrup before adding it to the flour mixture.
- Store the sukhdi in an airtight container.