Sukhadi is my all time favorite sweet dish because it’s simple and easy to prepare. During my childhood days I use to stay in maninagar, gujrat. And I remember going Mahudi and the reason is its prasad I just love sukhadi. Mahudi is a village near the river Sabarmati. This village is in Mansa Taluka of Gandhinagar District. The temple's prasad Sukhadi is not allowed to be taken outside the temple it’s still a mystery for me why we are not allowed to take them home :(. It has to be eaten in the temple premises itself and the devotees are prohibited from taking outside the temple premises people say it is inauspicious to do so.

Whenever I make them it turns out to be the best and I enjoy that. It’s actually traditional Gujarati dish and here in Maharashtra it’s called as Gudpapdi or Godpapdi. Sukhadi takes very little preparation time and is ready in a moment. So here I share my method of making this close to heart recipe with my blogger friends J

Ingredients

• 2 cups wheat flour
• 1 cup grated jaggery
• 1 cup ghee
• Almond or cashew nut pieces (optional)

Instructions

• Pour ghee into pan and let it heat on medium flame.
• Add wheat flour and keep stirring till the flour turns golden brown and roasted.
• Keep on low flame to avoid burning the flour.
• Remove the pan from flame and add grated jaggery and mix well
• Grease plate with ghee, when the jaggery is melted pour the hot wheat batter on the greased plate and spread the batter evenly on it.
• Let the mixture cool down, with the help of knife cut sukhadi into any desired shape.
• Tasty sukhadi is ready to eatJ.
• Store it in a container and can be enjoyed for weeks.

Sending this to Radhika's Let’s Cook ~ Scrumptious Breakfasts event.

And to Diwali Special – Sweets & Savories event.