Milk Masala Sukhadi


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Wheat, jaggery and ghee creates magic whenever they come together as in sukhadi. A traditional Gujarati sweet...this milk masala makes it richer and gives more depth to its traditionally.

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Preparation Time:    Cooking Time:     Makes 4 servings
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1 cup whole wheat flour (gehun ka atta)
1/2 cup ghee
1/2 cup chopped jaggery (gur)
2 tbsp milk masala

For Garnishing
milk masala

To Serve
warm milk

  1. Heat the ghee in a pan, add the wheat flour and roast untill golden brown. Remove from the flame and keep aside.
  2. In another pan take 2 tsp ghee, add the jaggery and 2 tbsp water and let the jaggery melt.
  3. Remove from the flame and keep aside.
  4. Add the milk masala and mix well.
  5. Pour this mixture into a greased thali and flatten the top using base of smooth vati or smooth spatula apply little ghee.
  6. Cut it into small diamond shapes while still warm so that it is convenient to cut before it gets set.
  7. Garnish it with milk masala powder while still warm and tap it once again lightly with vati base or spatula so that the garnish sticks to the surface.
  8. Keep aside to set for 30 minutes.
  9. Serve fresh with a glass of milk and methi thepla.

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This recipe was contributed by damyantiben on 10 Aug 2012

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