Go Back

Print Recipe Pin Recipe
Cook Time 20 minutes
Ingredients Method Notes

Ingredients
  

  • 1 cup kang no lot/foxtail millet flour fine ground
  • 1/4 cup atta/ whole wheat flour fine ground
  • 3/4 cup ghee start with 1/2 cup add more if required
  • 3/4 cup jaggery grated or finely chopped
  • 1 tablespoon sesame seeds
  • 1/4 teaspoon grated nutmeg
  • 2-3 tablespoons almond slivers

Method
 

  1. Grease a small thali or pan on which the sukhdi will be spread.
  2. Place a heavy bottom Karahi/wok on a low flame.
  3. Add ghee and allow it to melt and heat up.
  4. Once the ghee has melted add both the flours and roast them well.
  5. Roast the flour mix well in the ghee until the flour begins to emit a very pleasant aroma and turns a shade darker.
  6. Remember to stir it constantly when you are roasting the flour mix or else the flours will burn.
  7. You will come to know the flour is well roasted because it will begin to feel lighter when stirring.
  8. Turn off the flame and add the jaggery, sesame seeds and nutmeg to the hot flour mix.
  9. Mix very well.
  10. Transfer the mix on the greased thali/pan while it is still hot.
  11. Spread it evenly, sprinkle the slivered almonds and gently press them and cut in squares or diamonds while the sukhdi is still warm.
  12. Transfer to a container once they cool completely.

Notes

You can alter the flavour combination by replace sesame seeds with 1 teaspoon lightly roasted and hand pounded fennel seeds and nutmeg powder to cardamon powder.