Ingredients
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1/4 cup Edible Gum (Eatable Gond)(to be finely powdered)
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2 tbs White Sesame Seeds(dry roasted)
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1/4 cup Peanuts(dry roasted and coarsely ground)
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1/4 cup Almond(dry roasted and coarsely ground)
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1/2 cup Melted Ghee
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3/4 cup Wheat Flour (Chapati Atta)
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1.5 tbs Dry Ginger Powder
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5-6 Elaichi Powder (Cardamom)(optional)
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1/2 cup to 3/4 cup Jaggery (Gud)(as per your liking)
About
Steps
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1
Done
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Take 1/4 cup edible gum (eatable gond) in a blender jar make fine powder. |
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2
Done
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Dry roast 2 tbs white sesame seeds, 1/4 cup peanuts, and 1/4 cup almonds - in a kadhai. |
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3
Done
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Make sure it cools down and then coarsely grind it. |
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4
Done
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In a kadhai, take 1/2 cup Melted Ghee, into that add 3/4 cup wheat flour ( chapati atta). |
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5
Done
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On a medium flame, roast the atta till you get golden color and nice toasty aroma. |
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6
Done
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Once it’s done, add Gond Powder and continuously stir the mixture, you will see gond powder mixture will become fluffy and double in size. |
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7
Done
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At that time, keep the heat on the slow flame, add 1.5 tsp Dry Ginger Powder, almond and sesame seeds mixture, 5-6 Elaichi powder (optional). |
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8
Done
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Mix everything well on slow flame only. |
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9
Done
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Cook everything for 5 minutes, then add between 1/2 cup to 3/4 cup jaggery as per your liking. |
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10
Done
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Continuously stir the mixture and let the jaggery melt. (Do not overcook the jaggery, just gently melt). - FLAME SHOULD BE ON LOW OR YOU MAY TURN OFF THE HEAT. |
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11
Done
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Keep stirring the mixture, once everything is well combined, turn off the heat and pour the mixture into the plate. |
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12
Done
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Spread the mixture evenly, garnish with sliced almond and pista and let it cool down for 5 minutes. |
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13
Done
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Then cut the sukhai into pieces and then it cool down completely. |
