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Badam sukhdi recipe | almond sukhdi | badam gud sukhdi

Author Nehas Cook Book
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Dessert, Indian sweets
Servings 5 servings

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.