Almond Sukhdi is a delicious take on the original Gujarati Sukhdi . The traditional version is made with only 3 ingredients – atta, jaggery and ghee but this sukhdi has the addition of almond flour, providing a wonderful nutty flavour.

Minimal effort, major payoff!

Almond sukhdi pieces stacked on a serving plate. - 1

I’ve been on a bit of an almond flour kick because I just love how it adds that rich nuttiness and soft, buttery texture to sweets and bakes. After seeing how beautifully this almond sukhdi turned out, I couldn’t resist experimenting again which is how my orange almond nankhatai and badam halwa chocolate truffles came about.

Ingredients notes

Be sure to check out the full recipe and exact ingredient list below in the recipe card.

Whole wheat flour – aka chapati flour or aata (if you can find coarse wheat flour known as Ghau No Jado Lot or Bhakhri No Lot is the best)

Ghee is the backbone of this recipe, a good quality fresh ghee makes all the noticeable difference. I have used homemade desi ghee but shop-bought works too.

Jaggery – aka gor or gud. Make sure you grate the jaggery so it melts in the mixture fast. Cooked too long and the jaggery will make the sukhdi rock hard.

Almond flour – I use shop-bought almond flour.

Cardamom powder – optional. Sometimes I add it, sometimes I don’t. Cardamom powder is common in most Indian sweet recipes and gives a gorgeous flavour.

Method & Hayley’s Tips

The first step is to roast the aata in plenty of ghee. I recommend using a heavy bottomed pan and a good sturdy spatula.

Stick to a low-medium heat as you want the flour to gently roast rather than burn. You will see the flour become a paste at first but as it cooks, the mixture will loosen and froth a little. Keep stirring at all times to prevent the flour burning. Once it smells roasted and has just changed colour, you can move onto the next step.

Wheat flour in melted ghee in a kadai. - 2 Roasted wheat flour and ghee mixture in a pan. - 3

Tip in the almond flour and gently cook the mixture. It will only take a minute as almond flour doesn’t need much cooking time.

Next, switch off the heat and then add the jaggery. Grated or small pieces of jaggery should easily melt in the hot mixture, so avoid turning the heat back on. Too much heat will cause the jaggery to harden once cooled and will make the sukhdi rock solid. Keep stirring as the pan will still be hot underneath.

Almond flour added to the hot roasted wheatflour and ghee mixture. - 4 Grated jaggery added to the roasted almond flour and wheat flour. - 5

Once the jaggery has melted, working fast, transfer the mixture into a plate or tray. Sprinkle over nuts if using.

Allow to cool until warm to touch and then cut into shape of choice (don’t wait until totally cool as it will be hard to cut). Leave the almond sukhdi to cool fully before removing from the tray as it will be crumbly and soft when warm.

Cooked Almond sukhdi mixture in a kadai. - 6 Almond sukhdi mixture evenly spread in a plate, garnished with chopped almond slivers. - 7

Storage

As these are made without water, they will keep well for 2 to 3 weeks in an airtight container at room temperature. Depending on your climate, the ghee can harden so I recommend popping them into the microwave for a 8-10 seconds to soften.

A close up image of gujarati sukhdi made with almond flour. - 8

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Almond sukhdi pieces stacked on a serving plate. - 9

Almond Sukhdi

Equipment

  • Heavy based pan kadai or frying pan
  • Spatula
  • Plate or tray

Ingredients

  • 1 cup wholewheat flour
  • ¾ cup ghee
  • ½ cup jaggery grated or finely chopped
  • ½ cup almond flour
  • pinch cardamom powder optional
  • 1 tablespoon slivered almonds optional

Instructions

  • Heat ghee in a pan on medium heat.
  • Add wheat flour and toast it on low heat, keep stirring continuously.
  • Once the flour starts roasting properly, you’ll see the mixture getting loose.
  • Also, the flour will darken in colour and become aromatic.
  • Add almond flour and mix, roast for another minute. Switch off the heat.
  • Then add cardamom powder (if using) and jaggery and quickly combine everything.
  • Pour the mixture into a greased thali or tray, and press it evenly with the help of the back of a spoon.
  • Sprinkle slivered almonds if using.
  • Let it cool for 5 minutes then cut into your desired shape using a sharp knife.
  • Let it cool completely, then store in an airtight container.

Video

Notes

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

Almond sukhdi pieces stacked on a serving plate. - 10

Almond Sukhdi

Equipment

  • Heavy based pan kadai or frying pan
  • Spatula
  • Plate or tray

Ingredients

  • 1 cup wholewheat flour
  • ¾ cup ghee
  • ½ cup jaggery grated or finely chopped
  • ½ cup almond flour
  • pinch cardamom powder optional
  • 1 tablespoon slivered almonds optional

Instructions

  • Heat ghee in a pan on medium heat.
  • Add wheat flour and toast it on low heat, keep stirring continuously.
  • Once the flour starts roasting properly, you’ll see the mixture getting loose.
  • Also, the flour will darken in colour and become aromatic.
  • Add almond flour and mix, roast for another minute. Switch off the heat.
  • Then add cardamom powder (if using) and jaggery and quickly combine everything.
  • Pour the mixture into a greased thali or tray, and press it evenly with the help of the back of a spoon.
  • Sprinkle slivered almonds if using.
  • Let it cool for 5 minutes then cut into your desired shape using a sharp knife.
  • Let it cool completely, then store in an airtight container.

Video

Notes

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

RAJWADI PEDA

MILK/DOODH PEDA

🥛Ingredients

Exact measurements can be found in the recipe card below ⬇

① Whole milk – try to get milk which has a higher percentage of fat. In the UK we got hold of only 3.6%. The higher the percentage, the better danedar texture you can achieve. ② Sugar – regular granulated sugar

💡Tips to make the best Rajwadi Peda

  • use heavy bottom pan – you will need to boil milk for hours without it burning
  • Make sure the pan is spotlessly clean, any leftover stuck food will cause the milk to stick to it and burn
  • Keep continuously stirring
  • use high-fat percentage milk for the best texture and taste
  • You will need a high volume of milk – it may seem like a lot at first but it will reduce down considerably. For example, 4L of milk makes approx. 1kg of peda
  • keep the heat of the milk between 75C and 100C – this is a slow process and adding more heat will only cause the milk to burn.
  • you will see that the milk begins to slowly thicken and form solids. When it has formed solids, take the mixture off the heat and transfer to a plate to cool before shaping.
  • Peda should be shaped once the mixture is at room temperature
  • Use a little dab of ghee on your palms when shaping to prevent the mixture from sticking to your hands.
  • If you feel the mixture is little loose, leave the mixture in the fridge for 4-5 hours then make peda.
  • If the mixture is too grainy, slightly grind the mixture in a grinder and make peda.

Variation or Flavours

Although these Rajwadi Peda are so tasty as they are but one can experiment with other flavours.

Add Cardamom powder or saffron to make Kesar Elychi Peda.

Addition a tablespoon of rose syrup and gulkand will be your Rose Gulkand Peda.

Add desiccated coconut for Malai Coconut Peda.

For a fusion treat, a tablespoon of cocoa powder will do wonders in this recipe.

📝Method:

Take a clean and wide heavy-based kadai or pan.

Pour the milk, and bring it to boil on medium heat.

Keep the heat on medium to low, add sugar.

Keep stirring all the time whilst milk cooks and gets thicker.

Once all the water dries up and only milk solids left in the pan, turn off the heat.

Let it cool in a plate at room temperature.

Divide the peda mixture into equal portions (approx 40g each).

Apply little ghee on your palm and make peda.

Decorate with whole almonds or any other nuts or leave it plain.

Other Indian Mithai – Sweets Recipes

  1. Peanut katli

  2. Moong Daal Ladoo

  3. Almond Sukhdi

  4. Pistachio Halwa

  5. Mango Matho -Shrikhand

  6. Rajwadi Kansar

  7. Ricotta Cheese Peda

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Almond Sukhdi - 11

RAJWADI PEDA (Milk Peda)

Equipment

  • Heavy based pan/kadai
  • Spatula
  • Big plate

Ingredients

  • 3 litre whole milk
  • 225 grams sugar

Instructions

  • In a clean heavy-based pan or kadai pour the milk.
  • On medium heat bring it to boil, keep stirring all the time.
  • Then add sugar and continually keep stirring the milk.
  • After 2 and a half hour, you’ll have a grainy peda mixture.
  • Turn off the heat.
  • Remove the mixture into a plate and let it cool at room temperature.
  • Apply little ghee on your palm and divide the mixture into roughly 40g portions.
  • Roll them into a round ball, slightly press in the middle and stick a whole almond.
  • Repeat the same procedure for the remaining mixture.
  • Once totally cooled down , store in an air tight container.

Video

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.