Recipe Cook Time
Dissolve jaggery in water over low heat and cool.
Mix salt, ghee, baking powder and atta into a stiff dough with the jaggery solution, adding a little more water if need be.
Keep aside covered for 15 minutes or so.
Roll out the dough to 1/8 inch thickness, cut and deep fry over medium heat.
Alternatively, make a syrup of one-thread consistency with the water and jaggery, and keep aside.
Knead a stiff dough with the atta, ghee, salt and baking powder, along with some water and proceed.
Dip the sakhdi in the jaggery solution as soon as it is fried, drain and leave to cool.