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.