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# Sukhdi Recipe
## About
It is basically a simple sweet dessert snack recipe made with just 3 ingredients i.e. wheat, jaggery, and ghee. However, this **sukhdi recipe** is slightly extended with a few more additional ingredients like gond, cardamom and also cashews, and almonds. This is typically made in Gujarati cuisine and is typically served for auspicious occasions and festivals. Also compared to other premium dry sweets, it is much simpler to make due to the minimal set of ingredients used in it.
The main selling point of this **gond pak recipe** is its texture. Due to the use of roasted wheat flour mixed with melted jaggery and hot ghee, it gains a crispy or crunchy texture. In addition, when gond [crystals](https://en.wikipedia.org/wiki/Natural_gum) are mixed, it elevates the taste and eating experience. In addition, some variations also include a generous topping of finely chopped dry fruits making it more attractive.
## Step-by-step
firstly, in a mixer jar take ½ cup gond, ¼ cup cashew and ½ cup badam.
pulse and grind to a coarse powder. keep aside.
in a large kadai heat 1 cup ghee. add 1 cup wheat flour and roast on low flame.
roast for 15 to 20 minutes or until the wheat flour turns aromatic.
add in powdered nuts and gond powder.
continue to fry until the gond starts to pop.
roast until the mixture turns aromatic.
further, add ½ cup dry coconut and roast well.
cool the mixture slightly. make sure to stir in between to prevent it from burning. the mixture should be lukewarm before adding the jaggery. if the mixture is too hot, then jaggery will melt and sukhdi will turn hard.
once the mixture turns warm, add 1 cup jaggery and ½ tsp cardamom powder.
mix well making sure the jaggery is well combined.
the mixture will start to hold the shape.
now transfer to the plate greased with ghee.
level out making sure it is of uniform thickness.
cool for 20 to 30 minutes, and cut into pieces.
finally, enjoy **Sukhdi Recipe** or **Gond Pak Recipe** for a month when stored in an airtight container.
## Video
## Notes
* Firstly, make sure to roast the wheat flour really well. else the atta will taste raw and sticky.
* Additionally, adding gond makes the sukhdi flavourful and nutritious.
* Also, you can add khova or mawa to the mixture to make the gond pak moist and soft.
* Finally, use fresh homemade ghee for preparing **Sukhdi Recipe** or **Gond Pak Recipe**
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/gujarati-sukhdi-recipe-gond-pak-recipe/](https://hebbarskitchen.com/gujarati-sukhdi-recipe-gond-pak-recipe/)
## About
It is basically a simple sweet dessert snack recipe made with just 3 ingredients i.e. wheat, jaggery, and ghee. However, this **sukhdi recipe** is slightly extended with a few more additional ingredients like gond, cardamom and also cashews, and almonds. This is typically made in Gujarati cuisine and is typically served for auspicious occasions and festivals. Also compared to other premium dry sweets, it is much simpler to make due to the minimal set of ingredients used in it.
The main selling point of this **gond pak recipe** is its texture. Due to the use of roasted wheat flour mixed with melted jaggery and hot ghee, it gains a crispy or crunchy texture. In addition, when gond [crystals](https://en.wikipedia.org/wiki/Natural_gum) are mixed, it elevates the taste and eating experience. In addition, some variations also include a generous topping of finely chopped dry fruits making it more attractive.
## Step-by-step