Almond Sukhdi
Ingredients for Sukhdi Recipe with Almond Flour
1. Whole wheat flour or chapati flour (if you can find coarse wheat flour known as Ghau No Jado Lot or Bhakhri No Lot is the best)
2. Ghee is the backbone of this recipe, a good quality fresh ghee makes all the noticeable difference. We have used homemade desi ghee
3. Jaggery, known as Gor or Gud. We have used dark desi jaggery known as desi gur.
4. Almond flour. we have ready-made ground almonds. To make at home simply grind the whole almonds in the grinder.
5. Cardamom powder – brings delicious flavours and aid indigestion.
Storage
Method:
This recipe needs little time and patience but still, it can be made in less than 30 minutes so it is a quick dessert for when cravings hit.
1. Take a clean heavy-based wide mouth pan, kadai or frying pan, and heat ghee.
2. Add flour
3. Fry the flour on low heat until darker in colour but not burnt and aromatic. It will take about 18-20 minutes (pic 3-4)
Other Gujarati sweets
1. Caramel Fada Lapsi
2. Churma Ladoo with Sugar
3. Doodh Paak
4. Instant Shrikhand with Cream
5. Rajwadi Kansar/Lapsi
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 finely chopped
- ½ cup almond flour
- Pinch of cardamom powder
- 1 tbsp. Slivered almonds
Instructions
- Heat ghee in a pan.
- Add flour and fry it on low heat, keep stirring continuously.
- Once the flour starts roasting properly, you'll see mixture getting loose.
- Also, the flour will go darker in colour but not burnt and aromatic.
- Add almond flour and mix, roast for another minute or so.
- Then add cardamom powder and jaggery and quickly combine everything.
- Once the jaggery completely mixes with the flour, turn off the heat.
- Pour the mixture into a greased thali or tray, and press it evenly with the help of the back of the spoon.
- Sprinkle slivered almonds if using.
- Let it cool for 5 minutes then cut into the desired shape using a sharp knife.
- Let it cool completely, then store in an airtight container.
Notes
If you prefer sweeter sukhdi, go up to 3/4 cup of jaggery.
You may just add chopped almonds too.
Do not roast for too long, it may taste bitter.
Once the jaggery melts, turn off the heat and set the mixture.
If the mixture looks hard, add a couple of tablespoons of milk, this may reduce the shelf life though.
Nutrition
The nutritional information provided is an approximation calculated by an online calculator/plugin. Please consult a professional dietitian for nutritional advice.
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Tuesday 4th of January 2022
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Priya Srinivasan - I Camp in My Kitchen
Thursday 1st of October 2020
Wow almond sukhdi looks very tempting ! Love the combination of wheat and almond flour! Rich and royal treat
cookingwithsapana
Saturday 26th of September 2020
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
Friday 25th of September 2020
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
Friday 25th of September 2020
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.