Why Does Sukhdi Become Hard or Chewy? 7 Common Mistakes to Avoid
Sukhdi is known to be one of the easiest and quickest traditional Gujarati sweets ever. It requires just 3 ingredients: Apple Foods Chakki Fresh Atta, ghee, and jaggery. And it takes less than 15 minutes to be made. But if Sukhdi is so quick and easy, why is one question frequently asked on the Internet every day?
Why is my Sukhdi chewy or hard, and how to make perfect Sukhdi?
Sukhdi is one of the most delicious Gujarati dishes, but it requires precision along with perfect techniques to achieve the desired taste and texture. Every step is important, and even the smallest mistake in any step can turn Sukhdi chewy or hard.
So, our team talked to multiple chefs and home cooks in order to find the perfect measurements and techniques to make soft, melt-in-the-mouth Sukhdis, and during that, we discovered 7 reasons that make a Sukhdi hard and chewy.
So, let’s go through each and every point one by one.
1. Ratio of Ghee
All the ingredients in Sukhdi have to be in the proper proportion, but the amount of ghee determines the texture of Sukhdi.
If you add more ghee than Apple Chakki Atta, Sukhdi becomes greasy and doesn’t set properly to be cut into square or diamond pieces. Similarly, if you add less ghee than Apple Chakki Atta, Sukhdi becomes crumbly and dry.
So, a quick tip is to use the same measuring cup for ghee and Apple Chakki Atta in order to get the perfect texture for Sukhdi.
2. Consistent Stirring
After adding Apple Chakki Atta into Ghee, stirring becomes the most crucial part. It is important to roast the flour uniformly, and to achieve that, we need to stir the flour in one direction with consistent motion with gentle hand until we get a pleasant aroma.
Over-roasted flour contributes to darker, dried Sukhdi, while under-roasted flour contributes to raw, tasteless Sukhdi.
3. Time of Adding Jaggery
The timing of adding jaggery directly impacts the final texture of Sukhdi.
Jaggery should not be added when Sukhdi is being cooked or the vessel of Sukhdi is placed on the flame.
Once the Apple Chakki Atta is roasted completely in the ghee, the flame should be turned off, and after that, jaggery should be added and mixed well. The heat of the roasted flour and ghee is enough to melt the jaggery and form a perfect texture for soft Sukhdi.
If jaggery is added while the flour is being roasted, jaggery will be overcooked too, resulting in harder Sukhdi.
4. Temperature of Sukhdi While Adding Jaggery
This point is directly connected to the previous point, but the temperature demands separate attention.
After roasting atta, how long you should wait before adding jaggery is crucial because if the mixture is piping hot, jaggery gets overcooked and increases the chances of a hard or chewy texture. Similarly, if the mixture is too cool, jaggery doesn’t get mixed with the Sukhdi, resulting in uneven sweetness and a crumbly texture.
5. Quality of Atta
The flour of Sukhdi directly affects the aroma, texture, and mouthfeel of Sukhdi. That’s why it is most important to choose the right atta with the right particle size.
Apple Foods is one of India’s largest wholesale suppliers of Chakki Atta, and their Chakki Atta is made using high-quality whole wheat, 0% Maida, and 100% Atta to make perfect Fulka rotis and delicious Sukhdi.
6. Overmixing
This mistake can happen at any time during the making process. Overmixing at any step makes the final result denser and chewier.
So, roast atta consistently in ghee until you get the aroma, combine the jaggery thoroughly with this mixture, but stop at the right moment.
7. Waiting Too Long to Cut the Pieces
This step can ruin a perfectly made, beautiful, soft Sukhdi within seconds.
Sukhdi starts getting set as soon as it cools down, and once it gets cold, it is difficult to get the perfect square or diamond shapes for the Sukhdi.
It is crucial to cut the pieces of Sukhdi while it is still warm and has just started to get set.
If you want to see a step-by-step recipe to make perfect Sukhdi, visit:
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