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almond flour sukhdi on the plate
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Almond Flour Sukhdi

By: Jigna
This Almond Flour Sukhdi is a quick and wholesome Indian sweet made with almond flour, ghee, and jaggery. It has a soft, melt-in-the-mouth texture and rich, nutty flavor. Perfect for festivals, winter, prasad, or a healthy anytime treat; ready in just minutes!
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 20
Course: Dessert, Sweet
Cuisine: Gujarati, Indian
Diet: Vegetarian

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

  1. 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.
  2. 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. 
  3. Roasting: Roast the almond flour over low to medium heat, stirring continuously to prevent burning. 
  4. Jaggery: I used jaggery powder, but you can also use finely chopped jaggery. Chopping the jaggery is essential for easy mixing with almond flour.
  5. 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.
  6. 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.

Nutrition (Approximate Values)

Calories : 179kcalCarbohydrates : 8gProtein : 2gFat : 16gSaturated Fat : 7gPolyunsaturated Fat : 0.4gMonounsaturated Fat : 3gCholesterol : 28mgSodium : 0.2mgPotassium : 1mgFiber : 1gSugar : 6gVitamin C : 0.02mgCalcium : 24mgIron : 0.5mg
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