Page 121 - TOH_Edition16

PATEL FAMILY – AMHERST, MA
“Sukhdi is a traditional Gujarati sweet. It is famous in my state because of its easy and quick preparation method. My mom used to make it often when I was in India, so this recipe is very close to my heart.” UMANG NARENDRAKUMAR PATEL
INGREDIENTS
SUKHDI
1⁄2 cup ghee
1 cup whole wheat flour
1⁄2 cup grate of finely chopped jaggery
2 tbsp. chopped mixed dryfruits (optional)
1 Heat ghee in a heavy-based pan over medium heat.
2 When ghee is melted, add flour. Mix well with a spoon. It will be like a thick, lumpy paste.
3 Stirring continuously, cook over low-medium heat until the flour turns golden and a nice aroma releases, about 5-7 minutes. (When the flour is roasted well, the mixture will turn runny and the ghee will start to ooze out.)
4 Turn off heat and let mixture cool down for 1 minute. Stir in jaggery.
5 When jaggery dissolves completely, pour mixture into a greased tray. Even out the surface using a spatula or back of a spoon. Sprinkle dry fruits over top and press in with spatula.
6 Allow to cool to room temperature. While still a little warm, cut into small squares. When it cools down completely, it is ready to serve. Store in an airtight container.
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