Almond Sukhdi is a delicious take on the original Gujarati Sukhdi. The traditional version is made with only 3 ingredients – atta, jaggery and ghee but this sukhdi has the addition of almond flour, providing a wonderful nutty flavour.
Minimal effort, major payoff!
I’ve been on a bit of an almond flour kick because I just love how it adds that rich nuttiness and soft, buttery texture to sweets and bakes. After seeing how beautifully this almond sukhdi turned out, I couldn’t resist experimenting again which is how my orange almond nankhatai and badam halwa chocolate truffles came about.
Ingredients notes
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Whole wheat flour - aka chapati flour or aata (if you can find coarse wheat flour known as Ghau No Jado Lot or Bhakhri No Lot is the best)
Ghee is the backbone of this recipe, a good quality fresh ghee makes all the noticeable difference. I have used homemade desi ghee but shop-bought works too.
Jaggery - aka gor or gud. Make sure you grate the jaggery so it melts in the mixture fast. Cooked too long and the jaggery will make the sukhdi rock hard.
Almond flour - I use shop-bought almond flour.
Cardamom powder – optional. Sometimes I add it, sometimes I don't. Cardamom powder is common in most Indian sweet recipes and gives a gorgeous flavour.
Method & Hayley's Tips
The first step is to roast the aata in plenty of ghee. I recommend using a heavy bottomed pan and a good sturdy spatula.
Stick to a low-medium heat as you want the flour to gently roast rather than burn. You will see the flour become a paste at first but as it cooks, the mixture will loosen and froth a little. Keep stirring at all times to prevent the flour burning. Once it smells roasted and has just changed colour, you can move onto the next step.
Tip in the almond flour and gently cook the mixture. It will only take a minute as almond flour doesn't need much cooking time.
Next, switch off the heat and then add the jaggery. Grated or small pieces of jaggery should easily melt in the hot mixture, so avoid turning the heat back on. Too much heat will cause the jaggery to harden once cooled and will make the sukhdi rock solid. Keep stirring as the pan will still be hot underneath.
Once the jaggery has melted, working fast, transfer the mixture into a plate or tray. Sprinkle over nuts if using.
Allow to cool until warm to touch and then cut into shape of choice (don't wait until totally cool as it will be hard to cut). Leave the almond sukhdi to cool fully before removing from the tray as it will be crumbly and soft when warm.
Storage
As these are made without water, they will keep well for 2 to 3 weeks in an airtight container at room temperature. Depending on your climate, the ghee can harden so I recommend popping them into the microwave for a 8-10 seconds to soften.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
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📖 Recipe
Almond Sukhdi
Equipment
- Heavy based pan kadai or frying pan
- Spatula
- Plate or tray
Ingredients
- 1 cup wholewheat flour
- ¾ cup ghee
- ½ cup jaggery grated or finely chopped
- ½ cup almond flour
- pinch cardamom powder optional
- 1 tablespoon slivered almonds optional
Instructions
- Heat ghee in a pan on medium heat.
- Add wheat flour and toast it on low heat, keep stirring continuously.
- Once the flour starts roasting properly, you'll see the mixture getting loose.
- Also, the flour will darken in colour and become aromatic.
- Add almond flour and mix, roast for another minute. Switch off the heat.
- Then add cardamom powder (if using) and jaggery and quickly combine everything.
- Pour the mixture into a greased thali or tray, and press it evenly with the help of the back of a spoon.
- Sprinkle slivered almonds if using.
- Let it cool for 5 minutes then cut into your desired shape using a sharp knife.
- Let it cool completely, then store in an airtight container.
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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Priya Srinivasan - I Camp in My Kitchen says
Wow almond sukhdi looks very tempting ! Love the combination of wheat and almond flour! Rich and royal treat
cookingwithsapana says
I have had made sukhdi quite a many times but this version with almonds sounds so delicious that I really want to try it now. Love sukhdi to the core. The pics re making them even more tempting.
Padma says
I made the traditional sukhdi a few times and it is so addictive. Next time I make, I will try with almond flour. Looks super delicious with tempting clicks!!
Mayuri Patel says
This Almond Sukhdi recipe so reminds me of my grandmother. Sukhdi was her all time favorite and she would make sure that my mum would add enough almond powder to it. Your tempting sukhdi clicks is a reminder that I haven't made sukhdi in years.
JollyHomemadeRecipes says
Always in love for your sweets especially the indian one, and sukhdi in one of my favorite, loved the addition of almond flour, to make it more healthy and delicious as well. They looks absolutely amazing!
Sandhya Ramakrishnan says
I make the traditional sukhdi but this with almond flour is so good. I have to give this recipe a try. Looks delicious and thanks for the detailed recipe.
Usha Rao says
I made sukhdi a few times and it is so addictive. Next will try with almonds and I have some whole almonds that need to be used very soon.
Uma Srinivas says
This looks like a burfi. Yes addition of almond flour gives rich and nutty flavor to the sweet.
Archana says
Looks delicious and love the use of almonds. Sukhdi is popular in maharashtra n in northern India too
Pavani says
Wow, that almond sukhdi looks absolutely amazing. Thank you for the step by step photos - will definitely be very easy when we make them.
Rafeeda AR says
I am totally drooling over these squares of deliciousness, and love that it is quite quick to make with simple ingredients.
Lata Lala says
Always look forward to read your out of the box recipes. Look at this so delicious sukhdi, made of almond flour. Wow... Sounds so awesome and worth trying.
jcookingodyssey says
Thanks so much Lata..I appreciate your feedback.
Bless My Food by PAYAL says
Imagine what happens to one who is already craving for something sweet and stumbles upon this post. OMG...I am trapped.
jcookingodyssey says
Hahahaha..you must try this, I am sure you won't regret having it.