Ingredients with Measurements:
- 1 cup wheat flour
- 1 cup jaggery
- 1/2 cup ghee
- 1/2 tsp cardamom powder
- 1/4 cup chopped almonds
Special equipment needed:
- Non-stick pan
- Mixing bowl
- Spatula
Step-by-step instructions:
1. Heat a non-stick pan on medium heat and add ghee to it.
2. Once the ghee melts, add wheat flour to it and mix well.
3. Roast the wheat flour on low heat for 10-12 minutes or until it turns golden brown.
4. Add jaggery to the pan and mix well until it melts and combines with the flour.
5. Add cardamom powder and chopped almonds to the mixture and mix well.
6. Turn off the heat and transfer the mixture to a greased plate.
7. Using a spatula, press the mixture evenly on the plate.
8. Let it cool down for 10-15 minutes.
9. Cut the sukhdi into desired shapes and serve.
Time:
Preparation time: 5 minutes
Cooking time: 20 minutes
Temperature:
Medium heat for the pan
Serving size:
8-10 pieces
Nutritional information:
Calories: 200 per piece
Fat: 10g
Carbohydrates: 25g
Protein: 2g
Substitutions for ingredients:
- Jaggery can be substituted with brown sugar or honey.
- Almonds can be substituted with any other nuts or dried fruits.
Variations:
- Sukhdi can be made with different flours like besan, ragi, or jowar.
- Instead of cardamom powder, other spices like cinnamon or nutmeg can be used.
Tips and tricks:
- Roast the wheat flour on low heat to avoid burning it.
- Use a non-stick pan to prevent sticking.
- Grease the plate well to prevent the sukhdi from sticking to it.
Storage instructions:
- Sukhdi can be stored in an airtight container at room temperature for up to a week.
Reheating instructions:
- Sukhdi can be reheated in the microwave or on a pan for a few seconds before serving.
Presentation ideas:
- Serve sukhdi on a plate with a sprinkle of chopped nuts on top.
Garnishes:
- Chopped nuts or dried fruits can be used as a garnish.
Pairings:
- Sukhdi can be paired with a cup of chai or coffee.
Suggested side dishes:
- Sukhdi can be served as a dessert or snack on its own.
Troubleshooting advice:
- If the sukhdi is too dry, add more ghee to the mixture.
- If the sukhdi is too sticky, add more flour to the mixture.
Food safety advice:
- Make sure to use fresh ingredients and store the sukhdi in an airtight container to prevent spoilage.
Food history:
- Sukhdi is a traditional Gujarati sweet made during festivals and special occasions.
Flavor profiles:
- Sukhdi has a nutty and sweet flavor with a hint of cardamom.
Serving suggestions:
- Serve sukhdi as a dessert or snack with a cup of chai or coffee.
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Region: Indian