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 a staple in my home, especially during winter. It's made with ghee, whole wheat flour, and jaggery, a combination that's not only delicious but also wholesome and energizing.
This Almond Flour Sukhdi follows the same simple process as the classic version. It's quick to make-just 15 minutes. And the best part is that it's suitable for fasting days, too.
I always keep a bag of almond flour (from Costco) in my freezer since I love baking and making recipes with it. If you don't have blanched almond flour, you can use almond meal by grinding whole almonds into a fine powder.
For sweetness, I used jaggery powder, but both soft and hard jaggery work well-just chop it finely before starting. You can also customize the flavor with your favorite spices. I used ground cardamom here, but a pinch of nutmeg would also taste wonderful.
Why You Will Love This Sweet
- Almond Flour Sukhdi is a wholesome take on the traditional Sukhdi.
- It is healthy, power-packed, and provides instant energy.
- Made with almond flour, this sukhadi turns out tender and melt-in-the-mouth.
- The nutty flavor and a hint of cardamom make it irresistibly delicious.
- 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 soft, tender, and flavorful. 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. Almond meal can also be used instead of almond flour. Making almond meal is easy: grind 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 the ghee in a pan on medium heat.
- Once the ghee has melted, add the almond flour and mix well.
- Roast the almond flour over low to medium heat until 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 the 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 the 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. Warm it slightly before serving to restore its melt-in-the-mouth texture.
Recipe Tips
Ghee: Do not add less ghee than the recipe specifies. Using less ghee will not set the Almond Flour Sukhdi, and it will break upon slicing.
Almond Flour: Blanched almond flour works best as it gives the sukhdi a smooth, soft texture. You can also use almond meal (ground almonds with skin) instead of almond flour. If using homemade almond meal, make sure it's finely ground and not oily. 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.
Roasting: Roast the almond flour over low to medium heat, stirring 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.
Don’t Overcook: Once you add jaggery to the roasted almond flour, and it's well incorporated, turn off the heat immediately. Overheating can cause the jaggery to harden and make the sukhdi chewy.
Work Quickly To Set: After turning off the heat, pour the mixture into the tray right away and press it evenly. Almond Flour Sukhdi sets fast as it cools.
More Almond Flour Treats
Almond Flour Sukhdi
Video
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 the ghee in a pan on medium heat. Once the ghee has melted, add almond flour and mix well.
- Roast the almond flour over low to 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 the 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 it into the 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 the recipe specifies. Using less ghee will not set the Almond Flour Sukhdi, and it will break upon slicing.
- Almond Flour: Blanched almond flour works best as it gives the sukhdi a smooth, soft texture. You can also use almond meal (ground almonds with skin) instead of almond flour. If using homemade almond meal, make sure it’s finely ground and not oily. 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.
- Roasting: Roast the almond flour over low to medium heat, stirring 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.
- Don’t Overcook: Once you add jaggery to the roasted almond flour, and it’s well incorporated, turn off the heat immediately. Overheating can cause the jaggery to harden and make the sukhdi chewy.
- Work Quickly To Set: After turning off the heat, pour the mixture into the tray right away and press it evenly. Almond Flour Sukhdi sets fast as it cools.
Thanks for coming! Let me know what you think.