Updated: Feb 6, 2022
➡️ First, prepare the plate or thali to set the sukhdi. Grease the plate (bottom and sides) well with ghee.
➡️ Take the ghee in a pan. Turn the heat on low-medium.
➡️ Once the ghee is melted and gets slightly hot, add wheat flour.
➡️ Mix with a spatula. it will be like the thick, lumpy paste.
➡️ Roast it with stirring constantly for 4-5 minutes. Or till the atta gets some color and you will get a toasted aroma of the flour.
How to know that flour is roasted well? - It gets darker in color. ( Roast it till it becomes like the colour of Parle G) - You will feel very light and airy as your stir compared to before. - It becomes runny because the ghee will ooze out while earlier it was like thick, heavy paste.
➡️ Make sure that you do not burn the flour. If you are making in smaller quantity like me then it will be done very quickly.
➡️ Once the flour is roasted, turn off the stove. Now its time to add jaggery.
➡️ It will melt right away. Quickly mix it.
➡️ Immediately pour into the prepared plate, even out the surface using back of the spatula or back of the steel glass or katori.
➡️ Let it cool down slightly. While it is still warm, Slice into desired shape (diamond/square) and size. If it cools down completely, you cannot slice it properly.
➡️ It tastes awesome when served warm. However, you could also feed your child once it cools down and can be taken as a snack in travelling or long journeys.