There is no better comfort + nostalgia than a thali of warm, crumbly and soft sukhadi for any Gujarati. My Nani made the best sukhadi, and one day, under the afternoon sun and a cool breeze hitting our bones, my aunt, my mother and I sat reminiscing about it. Which of course meant, we went into the kitchen to make a thali of this delicious treat, and complaining we could never make it like her. Yet we ate the entire plate. After my aunt left, I made a thali of sukhadi almost every day just to get it right – and my aunt was delivered a fresh, hot batch each time! Let me assure you, nobody complained.

A few tips to getting it right: have all the ingredients and greased thali ready before you start. Ghee proportion is measured of melted ghee – not solid. The key is to ‘seko’ the flour really well before you add the gud – means roasting the ‘roux’ of ghee and flour. This is perfect for cool afternoons, cold nights, or for a hot breakfast!

So here is a recipe that is as close to my grandma’s one – you’ll just have to take my word for it.

The Recipe
Serves 1 x 9" thali


  • ½ cup + 2 tbsp melted ghee (separated)
  • 1 cup whole wheat flour
  • ¾ cup jaggery (grated)
  • sprinkle of khus on top for garnish (optional)
  • ghee for greasing thali
  • Tools:
  • Thali 9 inch
  • Knife
  • Wooden spoon or spatula


  • Keep all the ingredients measured and ready
  • Grease the 9-inch thali and set aside
  • Take a medium wide pan
  • Keep flame on low and put the ½ cup ghee in to warm
  • Once warm, add the flour and whisk continuously – almost 10 minutes to roast the flour and ghee mix
  • After the flour is incorporated well, and turned golden brown in colour, and the roux feels a bit dry, add the 2 tbsp ghee and stir again, vigorously
  • Then switch off the heat, and instantly add in the jaggery and vigorously stir to combine
  • Once well combined, immediately transfer the mix into the greased thali and flatten out, reaching the edges – thickness of the sukhadi is personal, but anywhere between 1.5-2.5 cm is fine
  • Cut into diamond sizes with a sharp knife while the sukhadi is hot and sprinkle some khus seeds on top
  • Serve hot! Be careful, the thali will be hot so use a dish towel or mittens to bring onto the table