This Almon Flour Sukhdi is a delicious take on the original Gujarati Sukhdi. While the original Sukhdi is made with whole wheat flour, I used blanched almond flour to make this healthy treat!
Almond Flour Sukhdi consists of only four ingredients: ghee, almond flour, jaggery, and ground cardamom. This Gujarati sweet is nutty, tender, healthy, and delicious, with a melt-in-the-mouth texture!
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Nutty and Delicious Almond Flour Sukhdi
A traditional Gujarati Sukhdi is frequently a must in my house, especially in winter. It is made with ghee, whole wheat flour, and jaggery. This Indian sweet is delicious, and at the same time, it is wholesome and provides instant energy.
Making this Almond Flour Sukhdi is the same as making traditional Sukhdi. It is easy, quick, and comes together in 15 minutes. The best part is that we can also enjoy this sweet on fasting days.
I always keep almond flour (from Costco) in my freezer, as I love baking and making desserts with it. But, if you do not have blanched almond flour, you can grind whole almonds and use almond meal for this recipe.
I used jaggery powder for this recipe, but you can use hard or soft jaggery. Be sure to chop the jaggery finely before starting the recipe.
You can add your choice of spices to the Almond Flour Sukhdi. I added ground cardamom, but the other best spice is ground nutmeg.
Why You Will Love This Sweet
- Almond Flour Sukhdi is a delicious take on the original Sukhdi.
- It is healthy, power-packed, and provides instant energy.
- This Sukhdi made with almond flour is tender and has a melt-in-the-mouth texture.
- It is nutty, delicious, and flavored with ground cardamom.
- The recipe is easy to make and requires only four ingredients.
- Making this Gujarati sweet requires only 15 minutes.
- This Farali Almond Flour Sukhdi is also suitable for fasting days.
Ingredients and Notes
- Ghee: Ghee is the base for the Almond Flour Sukhdi. It binds everything together and provides a melt-in-the-mouth texture. It also makes this dessert flavorful, soft, and tender. Do not cut down the ghee; any less ghee will not bind the mixture, and the Sukhdi will fall apart while cutting.
- Almond Flour: I have used store-bought (Costco) almond flour. You can use any other store-bought almond flour. Instead of almond flour, almond meal can also be used. Making an almond meal is easy; grind the whole almonds into a powder, and the almond meal is ready.
- Jaggery: I used jaggery powder for this recipe. But if you use a jaggery block, chop it finely. Finely chopped jaggery will be easy to mix.
- Ground Cardamom: Cardamom adds a warm flavor to this sweet. Instead of cardamom, you can add ¼ teaspoon of ground nutmeg.
- Nuts For Garnishing: I topped the Almond Flour Sukhdi with chopped almonds and pistachios. However, it is optional, and you can skip garnishing.
How To Make Almond Flour Sukhdi
- Lightly grease a baking tray or plate with ghee.
- Line it with parchment paper if you like.
- Heat ghee in a pan on medium heat.
- Once ghee melts, add almond flour and mix well.
- Roast the almond flour on low-medium heat until it turns golden brown, about 7-8 minutes.
- Stir the flour continuously to prevent burning.
- The mixture will also become like a paste.
- Turn the heat on low and add jaggery and ground cardamom.
- Mix everything well until jaggery is well incorporated and fully melted.
- Turn off the heat and immediately transfer the mixture to the prepared tray.
- Spread the mixture evenly in the tray and smooth the top.
- Sprinkle chopped nuts and press them in gently.
- Allow it to cool completely, then cut into desired shape and size.
- Enjoy the Almond Flour Sukhdi immediately, or store it in an airtight container.
Storing Suggestions
Almond Flour Sukhdi can be stored at room temperature for a week and in the refrigerator for longer.
You can also freeze it for two months. Bring it to room temperature before serving.
Recipe Tips
Ghee: Do not add less ghee than mentioned in the recipe. Using less ghee will not set the Almond Flour Sukhdi, and it will break upon slicing.
Almond Flour: Measure the flour correctly and use a kitchen scale if you have one. If you use the cup method, fluff the almond flour with a spoon and then spoon it into a cup. You can also use almond meal (ground almonds with skin) instead of almond flour.
Roasting: Roast the almond flour on low-medium heat and stir continuously to prevent burning.
Jaggery: I used jaggery powder, but you can also use finely chopped jaggery. Chopping the jaggery is essential for easy mixing with almond flour.
More Almond Flour Treats
Recipe Card
Almond Flour Sukhdi
Ingredients
- 1 cup (220g) ghee
- 2 cups (210g) almond flour
- 1 cup (130g) jaggery powder or finely chopped jaggery
- 1 teaspoon ground cardamom
- 2 tablespoon chopped almonds and pistachios
Instructions
- Lightly grease a baking tray or plate with ghee. Line it with parchment paper if you like. Set aside.
- Heat ghee in a pan on medium heat. Once ghee melts, add almond flour and mix well.
- Roast the almond flour on low-medium heat until it turns golden brown, about 7-8 minutes. Stir the flour continuously to prevent burning.
- Turn the heat on low and add jaggery and ground cardamom. Mix everything well until jaggery is well incorporated and fully melted.
- Turn off the heat and immediately transfer the mixture to the prepared pan. Spread the mixture evenly in the tray and smooth the top. Sprinkle chopped nuts and press them in gently.
- Allow it to cool completely, then cut into desired shape and size. Enjoy the Almond Flour Sukhdi immediately, or store it in an airtight container.
Storing Suggestions
- Almond Flour Sukhdi can be stored at room temperature for a week and in the refrigerator for longer.
- You can also freeze it for two months. Bring it to room temperature before serving.
Notes
- Ghee: Do not add less ghee than mentioned in the recipe. Using less ghee will not set the Almond Flour Sukhdi, and it will break upon slicing.
- Almond Flour: Measure the flour correctly and use a kitchen scale if you have one. If you use the cup method, fluff the almond flour with a spoon and then spoon it into a cup. You can also use almond meal (ground almonds with skin) instead of almond flour.
- Roasting: Roast the almond flour on low-medium heat and stir continuously to prevent burning.
- Jaggery: I used jaggery powder, but you can also use finely chopped jaggery. Chopping the jaggery is essential for easy mixing with almond flour.
Thanks for coming! Let me know what you think.