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Sukadi mix being cut into pieces

Sukdi is nothing but burfi prepared with Wheat atta, Mollasses(Jaggery), Pure ghee, and dry fruits like Cashews, Almonds, Pistas etc. This is a Gujarati dish. I borrowed this recipe from one of my friends and when prepared at home it was liked by all of us and hence I usually prepare it for some parties etc. It also has a shelf life of around 20-25 days when stored at room temperature. There is no hastle in the preparation also and even a starter can prepare it in no time. Just give it shot.

What you need to have:

– Wheat atta 1and1/2cup or 12oz

– Jaggery/mollasses 1/2cup or 4oz

– Pure ghee little more than 1/2cup or 5oz

– Cashews, Almonds a few

– Cardamom 10-15

Ingredients of Sukai

Ingredients of Sukdi

What you do with what you have:

1. Crush Mollasses and keep it aside. Slice almonds, cut cashew into small pieces and also powder cardamom and keep it aside separately.

2. Place a broad based thick bottomed bowl on the flame with pure ghee in it. On melting add wheat atta to it.

3. Keep stirring for about 10-15 minutes till you get a pleasant aroma.

4. Add crushed Molasses to it and stir it on low flame till it mixes for around 1 minute and switch off the gas adding powdered cardamom to it.

5. Pour it on a flat wooden board, roll the mix with the chapathi roller applying a little ghee to it to the required thickness, decorate it with the cut dry fruits as shown in the image below and cut it immediately to the required shape.

Sukadi mix being cut into pieces

Sukdi mixture poured on a wooden board to cut

Ready to serve Sukadi pieces

Ready to serve Sukdi pieces

What to remember:

1. Atta should be fried in ghee till you get a pleasant aroma on a medium flame without a break adding sufficient quantity of ghee, else it will burn and turn the dish bitter.

2. As soon as jaggery is added to the ata ghee mix, donot delay and spread and cut it immediately since when cooled it will turn into powder.

3. Jaggery can be increased or decreased in quantity to suit ones own tastes.

How long it takes: 30 minutes

Makes around 30-35 pieces

This is an entry to the competition here and here.

18 thoughts on “Sukhdi

    ranji said:
    June 3, 2008 at 3:45 pm

    sooo delicious…love this sweet..yummmmmmmm…

    Madhavi said:
    June 3, 2008 at 8:27 pm

    Oh my fav, looks great, delicious. All gujjus favorite. Sweet entry!!!

    prathibalrao responded:
    June 4, 2008 at 1:07 am

    Hi Ranji,

    Thanx for ur comments. Please pass on the link to your friends. Do see my opther recipes.

    prathibalrao responded:
    June 4, 2008 at 1:08 am

    Hi Mahavi,

    Thanx for ur comments. It’s an encouragement to me. Please do c my other recipes.

    bernandina said:
    July 11, 2008 at 7:10 pm

    is it not godpapdi a gujju delicacy?also on adding gud does it melt into a halva like consistency pl reply god bless

    prathibalrao responded:
    July 12, 2008 at 2:01 am

    Hi Bernandina,

    Please add the gud that is not old and sour. Adding the best quality gud will make sukdi yummy. You have to just mix it with the atta ghee mix and set it on a plank and cut it immediately. It is ofcourse gujju delicacy true!

    Anjali said:
    July 13, 2008 at 3:11 pm

    Hi Pratibha aunty,
    Yummy…….Tastes good. Made it at home today as a sunday evening delicacy.Will of course, send u the pics soon!

    prathibalrao responded:
    July 13, 2008 at 3:59 pm

    Hi Anjali,

    Thanx a lot 4 ur comments. Do try out some more.

    Hetal said:
    July 15, 2008 at 10:26 am

    Sukhadi & Golpapadi are both different Gujarati Sweets. Sukhadi uses chana dal flour and Golpapadi uses Wheat flour.

    prathibalrao responded:
    August 29, 2008 at 12:44 pm

    Thank you very much

    Saranya said:
    November 15, 2008 at 3:50 am


    Nice blog! do visit my blog:


    prathibalrao responded:
    November 15, 2008 at 4:34 am


    I did visit ur blog. A nice one ofcourse!

    Saranya said:
    November 16, 2008 at 3:53 am

    Thanks! I am adding ur blog in my blogroll list..

    Vijal jani said:
    January 16, 2010 at 2:58 am

    It’s fantastic…. yummy.

      prathibalrao responded:
      January 19, 2010 at 10:36 pm

      Hi Vijal Jani,

      Thanx a lot for ur comments.

    Viral said:
    May 14, 2011 at 7:45 pm

    Hello guys n gals. I have tried for the first time it’s so simple to cook I am proud of myself and want to say thank you to the chef who has written so easy recipe.

      prathibalrao responded:
      May 16, 2011 at 11:21 pm

      Hi Viral,

      Good that you got it right , not disappointing u at all if u r preparing it for the first time no??????

    R.K.Purohit said:
    July 21, 2012 at 10:12 pm

    i like sukhri

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