Ingredients
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50-70 gm California Pistachios (chopped)
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1 bowl Ghee (plus 2 extra spoons for the jaggery)
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1.5 bowl wheat flour (atta)
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2 spoons Besan / chickpea flour (optional)
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5-6 Elaichi (cardamom) powder
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2 spoons Milk
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1 bowl Jaggery
About
Are you ready for the ultimate rainy day craving? We took the classic, comforting warm Sukhdi and gave it a massive upgrade! Packed with protein and the perfect mild crunch, this California Pista Sukhdi is insanely delicious. Plus, we are sharing a secret ingredient that makes it so soft, it literally melts in your mouth! You absolutely HAVE to try this before the monsoon ends! 🤤✨
Steps
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1
Done
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Chop the blanched pistachios and keep them aside for later. |
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2
Done
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In a heavy-bottom pan, add 1 katori of Ghee. Once it melts, add the wheat flour. Roast the atta in the ghee on a medium flame until it turns a beautiful golden color. You will know it is perfectly roasted when it oozes out excess ghee and fills your kitchen with a rich, toasty aroma. |
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3
Done
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Lower the heat to a slow flame. Add the besan (if using), chopped pistachios, elaichi powder, and milk. Adding milk is the secret step that gives the Sukhdi an incredibly soft texture, making it easy for elderly family members to enjoy! Mix everything well. |
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4
Done
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In a separate pan, heat 2 spoons of ghee and add the jaggery. Let it melt completely until smooth. |
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5
Done
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Pour the melted jaggery mixture directly into the roasted wheat mixture. Quickly mix everything thoroughly and immediately turn off the heat. Keep stirring the mixture off the heat for about 2 minutes. |
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6
Done
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Transfer the hot mixture into a greased thali (plate) and level it out nicely. Sprinkle some extra chopped pistachios on top for a beautiful finish. |
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7
Done
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While the Sukhdi mixture is still hot, cut it into your desired pieces (squares or diamonds). Let it cool down for half an hour. Once set, remove the pieces, serve warm, and enjoy the cozy monsoon vibes! |
