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.
- Heat the ghee in a pan, add the wheat flour and roast untill golden brown. Remove from the flame and keep aside.
- In another pan take 2 tsp ghee, add the jaggery and 2 tbsp water and let the jaggery melt.
- Remove from the flame and keep aside.
- Add the milk masala and mix well.
- Pour this mixture into a greased thali and flatten the top using base of smooth vati or smooth spatula apply little ghee.
- Cut it into small diamond shapes while still warm so that it is convenient to cut before it gets set.
- 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.
- Keep aside to set for 30 minutes.
- Serve fresh with a glass of milk and methi thepla.
This recipe was contributed by damyantiben on 10 Aug 2012
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