Sattu is prepared by dry-roasting grains or grams, most often barley or Bengal gram. In Odisha, Sattu or Chatua is made by dry-roasting cashew, almond, millet, barley and chickpea and grinding to a fine flour.
Here we are using Chana sattu or Bengal gram sattu.
It is very rich in protein and fibre. Sattu also has a cooling effect on the body. So in the summer months it’s a preferred food in North and East Indian states.
However it has now gained popularity all over India and has been termed as a superfood.
Sattu laddoos are very quick and easy to make. I am making these for Ganapati this year. Thought of sharing the recipe with you all.
Since it’s made with roasted chana, don’t roast it for long else it will turn bitter. Roast till it’s slightly warm and emits a slight aroma.
Sieve the jaggery powder before adding it to the flour, so that bigger and harder lumps are removed.
Always add jaggery in smaller amounts and rub the mixture with both the hands after each addition so that the jaggery powder melts into the warm flour.
You can replace jaggery with powdered sugar. In that case add it to cool flour. Again add smaller amount, mix, taste and add more.
Ingredients
Sattu 2 cups
Jaggery powder 1 cup+3 tbsp
Ghee 1/4 cup
Cardamom powder 1 tsp
Ginger Powder 1/2 tsp
Method
Dry roast sattu on low flame for 3-4 minutes, till you get a slight aroma.
Don’t roast too much or else it will turn bitter.
Once it cools slightly add melted ghee and mix well .
Now add 1/2 of jaggery powder and rub the whole mixture with both your hands.
Taste and add more jaggery and rub well again.
The quantity of jaggery powder can be adjusted according to taste.
Now take a small potion of the mixture and roll it into a ball. If it’s breaking up add one tbsp melted ghee at a time until you are able to roll the mixture into a smooth ball.
Similarly make laddoos with the remaining mixture. Place them an inch apart on a plate for 30 minutes.
Now store them in an airtight container.
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