Recipe

Instructions:
Melt the clarified butter in a thick-bottomed pan over a low heat.
Once the clarified butter is slightly hot, add the wheat flour to it.
Over the low burner, correctly and constantly stir the mixture.
Continue stirring and roast the flour for about 7 to 8 minutes.
After 7 to 8 minutes, add the fine jaggery to the mixture.
After adding the jaggery, let it cook for another 1 to 1.5 minutes, then turn off the gas.
Mix the ingredients properly to ensure they are well combined.
Grease a dish with clarified butter.
Transfer the prepared mixture (Sukhdi) to the greased dish.
Use a spatula or the back of a small metal cup to spread and even out the mixture.
Allow the Sukhdi to cool down for 3 to 4 minutes.
After cooling, use a knife to cut the Sukhdi into even square shapes.
Let the Sukhdi cool down for another 10 to 15 minutes.
After 10 to 15 minutes, check the readiness of Sukhdi by taking out one piece of the dish.
After the Sukhdi has thoroughly set, move it to a different serving plate.
Tips:
Handle hot ingredients with care.
Keep the flame low to prevent burning.
Use a thick-bottomed pan for even cooking.
Stir continuously to avoid lumps.
Allow Sukhdi to cool before cutting.
Store in an airtight container.
Cautions:
Stir carefully to avoid splattering.
Use oven mitts when handling hot pans.
Beware of hot ingredients to prevent burns.
Monitor cooking to avoid bitterness.
Be cautious when cutting Sukhdi.
Store away from moisture.