Farari Sukhdi

Lightly grease a plate or flat tray with ghee and set aside. This will be used to set the Sukhdi.

• Heat a pan over low to medium heat and dry roast the chopped mixed nuts until they turn slightly golden and aromatic.

• Remove from the pan and set aside.

• In the same pan, melt ½ cup of ghee over low heat.

• Once melted, add the Shayona Farari flour and roast on low heat, stirring continuously. Roast until it turns light golden brown, about 7-10 minutes.

• Reduce the heat to the lowest setting and add the Shayona Jaggery or sugar, stirring continuously.

• As the Shayona Jaggery or sugar melts and combines with the flour, the mixture will thicken and start leaving the sides of the pan (about 4-5 minutes).

• Add the roasted nuts, cardamom powder, and a pinch of sindhav salt. Mix well.

• Quickly transfer the mixture onto the greased plate or tray.

• Press it down evenly with the back of a spoon or spatula to create a smooth, compact surface.

• Allow the Sukhdi to cool for 15-20 minutes, during which it will firm up.

• While still slightly warm, cut into square or diamond shapes using a sharp knife.

• Once fully cool and firm, carefully remove the pieces from the tray.

• Your Farari Sukhdi is ready to enjoy during fasting. Store any leftovers in an airtight container.