Sukhdi (1.5" x 1.5")
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 102.9
- Total Fat: 0.2 g
- Cholesterol: 0.0 mg
- Sodium: 1.8 mg
- Total Carbs: 13.3 g
- Dietary Fiber: 1.5 g
- Protein: 1.6 g
View full nutritional breakdown of Sukhdi (1.5" x 1.5") calories by ingredient
Introduction
Its a healthy Indian desert eaten during winter. Esp. good for growing kids. Its a healthy Indian desert eaten during winter. Esp. good for growing kids.Number of Servings: 1
Ingredients
-
2 cups whole wheat flour
31/2 cups ghee
1 1/2 cup jaggery - sliced thinly
4 tbsp milk (optional)
Directions
Take a pan, warm half of the ghee in it and then slowly stir in the wheat flour. Constantly stir and saute the flour on medium heat. As the flour dries out, add the remaining ghee to the mixture. Keep stirring until the flour changes color to slightly golden and ghee starts to separate from the edges of the pan. Can add 4 tbsp milk for added flavor and softness. Lower the flame to low.
Meanwhile take a baking dish with sides or a cake pan, apply a thin layer of ghee to it and dust it lightly with flour. Shave the jaggery or slice it thinly to form even mixture without any lumps. Remove the pan from the heat, add the jaggery to the flour and mix well. Taste and adjust to add more jaggery if you wish.
Pour the batter into the greased dish and pat ligtly with your hand. Use a flat-bottomed cup (katori) to spread the mixture evenly in the dish. Let it cool for 3-5 mins. Now cut into small squares or diamonds with a knife and keep in the same dish until it is entirely cool. Only then remove the pieces and store in an air-tight container. You can store this at room temperature for 15-20 days easily.
http://funnfud.blogspot.com/2007/09/sukhdi-or-golpapadi-wheatflour-dessert.html
Number of Servings: 1
Recipe submitted by SparkPeople user PEACE2011.
Meanwhile take a baking dish with sides or a cake pan, apply a thin layer of ghee to it and dust it lightly with flour. Shave the jaggery or slice it thinly to form even mixture without any lumps. Remove the pan from the heat, add the jaggery to the flour and mix well. Taste and adjust to add more jaggery if you wish.
Pour the batter into the greased dish and pat ligtly with your hand. Use a flat-bottomed cup (katori) to spread the mixture evenly in the dish. Let it cool for 3-5 mins. Now cut into small squares or diamonds with a knife and keep in the same dish until it is entirely cool. Only then remove the pieces and store in an air-tight container. You can store this at room temperature for 15-20 days easily.
http://funnfud.blogspot.com/2007/09/sukhdi-or-golpapadi-wheatflour-dessert.html
Number of Servings: 1
Recipe submitted by SparkPeople user PEACE2011.