Ingredients
in a mixer jar take ½ cup gond, ¼ cup cashew and ½ cup badam.
pulse and grind to a coarse powder. keep aside.
in a large kadai heat 1 cup ghee. add 1 cup wheat flour and roast on low flame.
roast for 15 to 20 minutes or until the wheat flour turns aromatic.
add in powdered nuts and gond powder.
continue to fry until the gond starts to pop.
roast until the mixture turns aromatic.
further, add ½ cup dry coconut and roast well.
cool the mixture slightly. make sure to stir in between to prevent it from burning.
the
mixture should be lukewarm before adding the jaggery. if the mixture is
too hot, then jaggery will melt and sukhdi will turn hard.
once the mixture turns warm, add 1 cup jaggery and ½ tsp cardamom powder.
mix well making sure the jaggery is well combined.
the mixture will start to hold the shape.
now transfer to the plate greased with ghee.
level out making sure it is of uniform thickness
spread some chopped nuts on top, press it down when the mixture is warm to hold it.
cool for 20. to 30 minutes, and cut into pieces.
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