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 people

Calories 565kcal

Ingredients

0.5 cup whole wheat flour
0.5 cup ragi flour (Nachni or red millet flour)
1/4 cup chick pea flour (besan or gram flour)
1/4 cup rice flour
6 tbsp ghee
3/4 cup jaggery grated
1/2 cup mixed dry nuts crushed (almond, walnuts, pistachio, cashewnuts)
2 tsp cardamon powder

Instructions

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

Notes

Notes:

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.

Nutrition