Allergens in Sukhdi: milk, gluten.
Ingredients
Quantities for 8.
- 200g, coarse wholewheat Atta
- 150g Gheesukhdi is a ghee sweet; less ghee gives a sandy, dry set
- 150g, grated or finely chopped Jaggery
- 1/2 tsp Dry Ginger Powderthe traditional warming note, especially in winter
- 1/4 tsp, ground Cardamomoptional
Cookware
stovetop, kadhai
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Grease a 20cm tray or thali before you start. Once the jaggery goes in you have about 40 seconds to spread it.
- Grate the jaggery finely and have it weighed and beside the pan. Lumps will not melt in time.
- Work over low heat throughout. Sukhdi is a slow toast, not a fry.
Method
- Melt the ghee in a heavy kadhai over low heat.
- Add the atta and stir continuously with a flat spatula, keeping the flour moving across the base.
- Roast 12-15 minutes over low heat until the flour turns the colour of wet sand and smells like biscuits.Colour is not the reliable cue. Smell is. When the raw floury smell is replaced by a toasted, nutty one, it is done.
- Stir in the dry ginger powder and cardamom and cook 20 seconds.
- Take the pan completely off the heat and let it stand 60 seconds to cool slightly.This pause matters. Jaggery added to a screaming-hot pan turns to hard caramel and the sukhdi sets like glass.
- Add all the jaggery at once and stir hard until it melts into the flour and the mixture turns glossy and pourable, about 45 seconds.
- Tip immediately into the greased tray and level the top with the back of a greased steel bowl.
- Score into diamonds while still hot, after about 3 minutes, then leave to set completely for 30 minutes.Score hot, break cold. Cutting a fully set sukhdi shatters it.
- Break along the score lines and serve at room temperature.
Storage
Keeps 2 weeks in an airtight tin at room temperature and does not need refrigeration. If it hardens in cold weather, warm a piece for 10 seconds before eating.
Nutrition Good estimate
One serving of Sukhdi (63 g) is about 321 calories, or 511 calories per 100 g.
Low protein: 2 g a serving, 3% of the calories
| Per serving63 g | Per 100 g | |
|---|---|---|
| Calories | 321 kcal | 511 kcal |
| Protein | 2.5 g | 4 g |
| Carbohydrate | 37.6 g | 60 g |
| of which sugars | 19.0 g | 30 g |
| Fibre | 3.3 g | 5 g |
| Fat | 19.2 g | 30 g |
| of which saturated | 11.7 g | 19 g |
| of which unsaturated | 6.5 g | 10 g |
Nearest database match used for jaggery. Estimated from raw ingredients using USDA FoodData Central.
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Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.