Aniseed sukhdi
Wheat flour roasted in ghee and set with jaggery and aniseed
Sukhdi (gol papdi) is one of the simplest Gujarati sweets: wheat flour roasted in ghee until pink and fragrant, then mixed with jaggery and aniseed and set in a tray. It's soft, crumbly and caramel-sweet, with a gentle liquorice note from the aniseed. Makes about 25 squares and keeps well for travelling.
- Total time
- 25 min
- Difficulty
- easy
- Serves
- 12
Ingredients
Method
0/6 doneStep 1: Grease a steel plate or tray, about 20 x 25 cm, so the sukhdi sets about 1 cm thick.
Step 2: Heat 13 oz ghee in a heavy-based pan over a low heat.
Step 3: Add 1 ⅛ lb wheat flour and stir constantly on a low heat until it turns pinkish-brown and smells toasty.
15 minStep 4: Turn off the heat and let it cool for a few minutes; if it's too hot the jaggery turns hard and chewy.
4 minStep 5: While it's still warm, add 3 ½ tsp aniseeds and 9 oz jaggery and mix well until the jaggery melts in. For a warming variation, add 2 tsp ground ginger too.
Step 6: Spread in the plate 1 cm thick and smooth the top. Cut into squares while still warm, then leave to cool and set.
30 min
Nutrition per serving
- Calories
- 430 kcal
- Protein
- 4 g
- Carbs
- 40 g
- Fat
- 28 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does aniseed sukhdi take?
- About 25 minutes in total: 5 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 12 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of ghee?
- Butter, same amount (keep the heat a little lower, butter burns sooner).
- What can I use instead of aniseeds?
- Fennel seeds, same amount (milder).
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