Sukhdi is a magical fudge created just by 3 ingredients – flour, ghee, jaggery!! Traditional recipes do not call for addition of aromatics or nuts. Yet it is a delight to eat. I have written about Sukhdi and how madly we love it in few of many of my previous posts.
The Salted Caramel Sukhdi shared here is what I came up with just so that I could use up the jar of salted caramel that was sitting in the refrigerator for a very long time. It did turn out well although the flavours are not as pronounced because of the amount of ghee that goes into making Sukhdi. I reckon even toffee sauce can also be substituted to jaggery if that is what you have on hand. This does make an excellent fudge if you are struggling with cleaning up those little blobs of sweet sauces that are left behind after we are done with most of it.
The Instagram post on the same had many requests for a recipe hence, made the caramel sauce, took it a little further and simply replaced it for jaggery. The addition of milk is to make the sukhdi a little soft and molten.
Salted Caramel Sukhdi
Ingredients
- For the Salted Caramel
- 1/4 cup butter
- 1/4 cup caster sugar
- 1/2 cup condensed milk
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon flaky sea salt
- For the Sukhdi
- 1 cup whole wheat flour
- 1/2 cup ghee
- 1 tablespoon milk
- 1/2 cup salted caramel filling, add little more if needed. (home made or store bought)
Instructions
Grease a thali or 9 inch pan.
Begin with preparing the Salted Caramel
In heavy bottom saucepan bring together sugar and butter.
Select a bigger sauce pan to hold the bubbling and spluttering.
Keep the flame on medium.
The sugar and butter will melt and start bubbling up.
Continue to cook until the mixture turns pale to deep golden brown in colour. Remember to stir occasionally or swirl the saucepan.
It will begin to release burning sugar aroma. Add the condensed milk, mix well and allow it to boil on a very low flame. Keep stirring continuously.
Cook the mixture until it thickens and becomes a little dark.
Turn off the flame. Add salt and vanilla extract .
The colour will deepen as it cools.
To prepare the Sukhdi, take a heavy bottom wide pan.
Place the pan on low flame, add 1/2 cup ghee.
Once the ghee melts, add the flour.
On a very gentle flame, roast the flour in the ghee until it turns light pink in colour.
The flour will become aromatic and light to stir.
Once done turn off the flame, add milk and Salted Caramel Filling. Taste it, if needed add a little more than mentioned here.
Mix really well.
Transfer the mixture to the prepared pan.
Level and smoothen the surface.
Cut in squares once it has cooled down a little.
Transfer the Salted Caramel Sukhdi to an airtight container.
The Sukhdi is best enjoyed in couple of days of making.
No Comments