Dish
Sukhdi
Sukhdi is made by mixing wheat flour, jaggery, and ghee together and cooking the mixture until it forms a crumbly dough. The dough is then pressed into a mold and left to cool. Once cooled, the sukhdi is cut into squares and served.
Origins and history
Sukhdi has been a popular dessert in Gujarat, India for centuries, and is often served at special occasions such as weddings and festivals. It is also commonly found in sweet shops and bakeries throughout the country.
Dietary considerations
Suitable for vegetarians. Not suitable for those with gluten or wheat allergies as it contains wheat flour. It is also high in sugar and calories, so should be consumed in moderation.
Variations
There are many variations of sukhdi, including those that are made with different types of flour or sweeteners. Some recipes also call for the addition of nuts or spices for added texture and flavor.
Presentation and garnishing
Sukhdi is typically presented in a simple and rustic manner, with the squares arranged on a platter or in a basket. It can be garnished with chopped nuts or spices for added texture and flavor.
Tips & Tricks
To ensure that the sukhdi has the right texture and flavor, it is important to use high-quality wheat flour and fresh jaggery. The mixture should also be cooked slowly and stirred constantly to prevent it from burning or sticking to the pan. Finally, the sukhdi should be allowed to cool and set completely before serving.
Side-dishes
Sukhdi is often served on its own as a dessert, but can also be paired with chai or other hot beverages for added flavor. It is also commonly served with fresh fruit or yogurt for a light and refreshing snack.
Drink pairings
Sukhdi is typically paired with chai or other hot beverages for added flavor.
Delicious Sukhdi recipes
More dishes from this category... Browse all »
Aamras
Indian cuisine
Aasmi
Indian cuisine
Agra petha
Indian cuisine
Aiyùbīng
Taiwanese cuisine
Ajdnek
Slovenian cuisine
Akafuku
Japanese cuisine
Akanés
Greek cuisine
Akumaki
Japanese cuisine
More cuisines from this region...
East Indian cuisine
Spicy and tangy flavors, Uses a lot of herbs and spices (mustard seeds, cumin, coriander), Uses a lot of fish and seafood which give it a unique flavor
North East Indian cuisine
Spicy, Tangy, Flavorful, Unique
North Indian cuisine
Spicy, Tangy, Aromatic, Sweet, Uses a lot of oil and ghee
Other Indian cuisine
Spicy, Tangy, Sweet, Sour, Pungent
South Indian cuisine
Spicy, Tangy, Sweet, Savory, Aromatic
West Indian cuisine
Spicy, Bold, Tangy, Sweet, Savory