Serving : 10-12 pieces


  • 1 Cup Ghee
  • 1 Cup Wheat Flour
  • 1/2 Cup grated Jaggery (gol)
  • Grated Almonds (optional)
  • Cardamom (Eliachi) Powder (optional)

Method :

Heat ghee in a pan and add flour to it. Roast the flour till it changes colour and becomes light brown(Consistency of the mixture should not be dry or else add extra ghee). Afte roasting around 10-15 mins, remove the mixture from the flame. Add elaichi powder and jaggery after mixture becomes little cool and mix it properly till all jaggery dissolves. Pour the mixture in a thali and set the mixture properly to form a cake. Garnish the sukhadi with grated almonds. Cut the cake into diamonds and allow it to cool properly before removing it from the thali.

Once it is cooled well, remove the diamonds and serve as instant mithai.You can pack it in an airtight container to store. It can remain fresh for 2-4 days.