Sukhdi

Wheat flour and jaggery treat

Prep Time 10 min
Cook Time 8 min
Serving Size 4
Recipe Type Microwave Oven

Sukhdi is yet another example of Gujarati masters transforming the ordinary into the exquisite. A cherished, traditional sweet, it is known for simple yet rich flavours bursting forth from just three ingredients — whole wheat flour, jaggery, and ghee. Roasting the flour in ghee turns it golden brown and releases a nutty aroma, before adding jaggery to form a cohesive mass. Sukhdi’s melt-in-the-mouth texture makes it a favourite nutritious snack for growing children, rich in essential vitamins, minerals, and healthy fats. Also known as gorpapdi, it is sometimes served as a prasad at temples.

Ingredients

½ cup Wheat Flour
Little less than ½ cup Ghee
¼ cup Jaggery
Melon Seeds and Sesame Seeds for garnish

Method

Grease a plate or mould and keep it ready on one side.
Heat ghee in a microwave-safe glass bowl, add wheat flour and cook at 100% micro power level for 8 minutes for a few minutes on low flame. Keep stirring in between till it leaves the ghee and a nice aroma is there.
Now turn off the flame. Add grated or powdered jaggery.
Mix and jaggery will melt.
Immediately transfer to the greased plate or mould.
Let it cool, and it will set.
Once completely cool, remove from the mould and cut into desired shape. Generally, it is cut into a diamond shape, but I have kept long logs.
Garnish it with roasted melon seeds and sesame seeds.

Find out more about the history and tradition of the dish

In India, ragi has been found in archaeological excavations dating back to 1800 BC, and has been associated with honouring poets with a concoction of ragi, milk, and honey.

Read

Rate This Recipe

Overall Rating

0 (0)

Select your rating

Thanks for your rating!

Something went wrong. Please try again!

Similar Recipes

2 mins

0 (0)

Khubani Ka Meetha

This three-ingredient delight is a must-try for anyone with a sweet tooth and those without. Dried apricots (khubani in Urdu) form the heart of this regal dessert, which is believed to have come to India with Alexander’s expedition to the subcontinent. Born in the royal kitchens of Hyderabad, Khubani Ka Mitha has a floral and warming flavour complementing the tangy-sweet fruit, with milk and sugar partnering up to create this apricot-infused allure. Make this your new perfect ending to a lavish feast or a humble, quiet evening. You’ll be a hit chef every time you prepare this luscious pudding that the blue bloods of India adored.

7 mins

0 (0)

Kaju Katli

Kaju Katli is elegance and simplicity wrapped in a silver-leafed, diamond-shaped delight. The journey of this beloved confection, with its smooth, velvety texture and rich, nutty flavour, begins with grinding cashew nuts into a fine powder, which is then cooked with sugar syrup until it forms a thick, smooth paste, stirred continuously to prevent lumps and achieve the perfect consistency. Despite its simplicity, Kaju Katli carries the aura of luxury, often gracing the tables of weddings, festivals, and special occasions and appealing to everyone from young children to the elderly. Kaju Katli is relatively light, which makes it a preferred choice for those who enjoy subtler sweets.

15 mins

0 (0)

Paneer Kalakand

Luscious and velvety, Paneer Kalakand marries the simplicity of paneer with the richness of milk, resulting in a soft, melt-in-the-mouth experience that is truly unparalleled. The origins of Kalakand trace back to 1947, credited to the renowned confectionery Baba Thakur Das & Sons in Alwar, Rajasthan. After the partition of India, Das migrated from Pakistan to Alwar, where he introduced and popularised this delectable sweet. The essence of Paneer Kalakand lies in its minimalistic approach, relying on just a handful of ingredients to weave its magic. It’s often prepared during festivals, special occasions, and moments of joy – the rich, creamy taste makes it a favourite among both novices and seasoned cooks.

12 mins

0 (0)

Moong Dal Halwa

When someone first said ‘Moong Dal Halwa’ to me, I raised my eyebrows, mumbled “weirdo,” and swiftly scuttled away. When I finally tasted it, I groaned as I lamented all the wasted opportunities where I had shunned this slurp-worthy treat. Now, I scramble for it whenever I see the golden-hued, melt-in-the-mouth dessert. The only words that come out of my mouth are, “Please, Sir, may I have some more!” The humble moong whips itself into a superstar, its nutty flavours harmonising with the sweetness of milk, cream and sugar. Gracing festive occasions and special celebrations, this aromatic halwa is nothing short of a culinary masterpiece that captivates the palate.