Multigrain Sukhadi (Multigrain Flour Sweet)

Multigrain Sukhadi

Sukhadi is a traditional Gujarati sweet. It is also known as golpapdi. It is made from very simple and basic ingredients such as whole wheat flour, ghee and jaggery. It is very easy and quick to prepare and is most commonly prepared during winters. It can be prepared and stored in the containers and can be consumed at any time of the day. Eat one or two pieces and you will be energized. It has a long shelf life.

The basic sukhadi is made of the above-mentioned three ingredients but you can enhance its flavor by adding sesame seeds, dry nuts or dry coconut. Also, some spices can be added during winters such as dry ginger powder, edible gum, nutmeg or cardamom powder. They will give warmth to the body.

I usually make sukhadi by adding different flours to it since makes it more healthy. I have used whole wheat flour, ragi (also known as nachini flour a.k.a red millet flour), gram flour (besan) and rice flour.  You can also add soya bean flour and jowar (sorghum flour ) in place of the above flours.  I have also added the mixed dry nuts powder (almonds, walnuts, cashwenuts, pistachio) to the sukhadi.  The colour of the sukhadi is dark due to the ragi flour.

This multigrain sukhadi is very healthy for the growing kids and the pregnant women. You can pack it with you while travelling. It is the energy bar for kids who are active. It is a good option for a small break in the lunch box.

This Sukhadi can be made for any occassion and festival. Just enjoy the goodness of the multigrain sukhadi.

Make healthy, eat healthy and stay healthy!


Multigrain Sukhadi

Multigrain Sukhadi

A healthy sweet made using different flours (whole wheat flour, rice flour, ragi flour, gram flour)
Course Dessert
Cuisine Indian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 people
Calories 565kcal



  • Heat ghee in a broad thick pan.
    Multigrain Sukhadi
  • It should be melted as shown.
    Multigrain Sukhadi
  • Add the mixed flour mixture to it.
    Multigrain Sukhadi
  • Mix it well and cook the flour mixture for 10-12 minutes on slow heat.
    Multigrain Sukhadi
  • The mixture will get dark and will release nice aroma of the roasted flour. Now add the crushed dry nuts mixture.
    Multigrain Sukhadi
  • Mix well and roast for a 2 more minutes. The mixture will become light and the ghee will be released.
    Multigrain Sukhadi
  • Now add cardamom powder to it and mix well for a minute.
    Multigrain Sukhadi
  • Remove from the heat and set aside for minute to cool. Then add the grated jaggery to it. Mix well.
    Multigrain Sukhadi
  • Spread the mixture in the greased plate and smooth the surface with a spatula of the back of a flat bowl. Cut into diamond pieces when warm.
    Multigrain Sukhadi
  • Remove the pieces and serve. Or store in an airtight container.
    Multigrain Sukhadi
  • Multigrain Sukhadi


Try to use grated jaggery or simply churn it in the grinder. This helps the jaggery to mix well and you wont get any lump of it when you bite the sukhadi.
The trick for a nice and soft sukhadi is that always add jaggery to flour after removing it from the heat. The roasted flour itself will help the jaggery to melt and mix nicely with the flour.
You can use soyabean flour in place of gram flour and jowar flour in place of rice flour.


Calories: 565kcal | Carbohydrates: 61g | Protein: 10g | Fat: 33g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 53mg | Sodium: 136mg | Potassium: 328mg | Fiber: 9g | Sugar: 17g | Vitamin A: 600IU | Vitamin C: 0.8mg | Calcium: 40mg | Iron: 2.9mg

7 thoughts on “Multigrain Sukhadi (Multigrain Flour Sweet)”

    • Hi Mahima,
      Thank you for going through the recipe. The recipe can stay for 15-20 days at room temperature in an airtight container.


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