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    Home » Desserts

    Sattu laddoo | Sattu laddu

    Aug 26, 2019 · Leave a Comment

    41 shares
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    We know the ancient kingdom of Magadha as the present day Bihar.It was the land of learning.It stands tall even in its ruins.It has a unique culture and cuisine. Sattu is their stalwart and a surprise package of protein and iron. Bihari cuisine is rustic yet very rich in nutrients. No wonder you get so many toppers and IAS officers from there.Sattu is the pride of Bihar. Some people call it chatua.Most famous dishes are Sattu barfi, sattu laddoo,Makhane ki kheer,litti chokha,malpua and kalakand.

    Sattu laddu is a yummy recipe. It is easier to make, compared to Besan laddoo. Also similar to atta laddoo recipe.We can make it in lesser time as it is already pre-roasted.

    sattu laddoo
    sattu ke laddu
    Jump to:
    • FAQ
    • Ingredients
    • Instructions
    • Storage
    • Related links
    • Sattu laddoo recipe
    • Food safety

    Trivia: This laddoo is also eaten during Nag Panchami in North Karnatak, miles away from Bihari heartland. You can also make it as prasad offering during Ganesh Chaturthi.If you like to burfi, try making sattu burfi in a similar fashion.

    FAQ

    How to eat sattu?

    You can make bread,drink and even a dessert out of it.Most people who travel outside Bihar tend to carry it during long journeys. You can mix a spoonful in water or butter milk to make sattu sherbet. Make a sattu paratha by stuffing it in roti or make a sattu barfi too.

    What is Sattu made of?

    Sattu flour is a mix of roasted barley,cereals and bengal gram powder.Hence,the taste resembles to that of besan.You can call it the power house of energy.Generally it is roasted with sand in a wok. Nowadays,even supermarket sell it due to the high demand.It is also available abroad. It keeps the body cool, in hot summer.We are now returning to the roots as a food trend.All the ancient grains are regaining popularity.

    Ingredients

    • sattu
    • ghee
    • powdered sugar
    • cardamom powder
    • Garnish: pistachios

    refer to recipe card for details.

    Instructions

    sattu laddo steps
    • In a pan, add ¼ th cup ghee and roast sattu in it until rawness disappears.
    • Let it cool a bit.
    • Now add cardamom powder,sugar and remaining ghee.
    • Bind them into small truffles of equal size when warm using a greased palm.
    • Garnish with pistachios.
    • Store in a cool dry container.

    Storage

    Store it in an air-tight container for around a week.

    Related links

    • Sattu ki barfi
    • Top Ganesh Chaturthi Recipes
    • Oats laddu
    • Kale Boondi ke Laddoo | Rajasthani boondi laddu
    • Til ke laddu | Sesame seed balls
    • Murmura laddoo
    sattu laddoo
    Print Recipe
    4.34 from 3 votes

    Sattu laddoo recipe

    Sattu ka laddoo tastes very similar to besan/chickpea flour one and is also a powerhouse of energy.
    Prep Time2 mins
    Cook Time30 mins
    Course: Desserts
    Cuisine: Indian
    Keyword: bihari, ladoo, sattu, sattu laddu, sattu ladoo
    Servings: 12
    Author: bhavana bhatia

    Ingredients

    • 2 .5 cup sattu
    • ¾ cup ghee
    • ¾ cup powdered sugar
    • 1 teaspoon cardamom powder/elaichi
    • Garnish:1 teaspoon pistachios

    Instructions

    • In a pan, add ¼ th cup ghee and roast sattu in it until rawness disappears.
    • Let it cool a bit.
    • Now add cardamom powder,sugar and remaining ghee.
    • Bind them into small truffles of equal size when warm using a greased palm.
    • Garnish with pistachios.
    • Store in a cool dry container.

    Food safety

    • Cook to a minimum temperature of 165 °F (74 °C)
    • Don't leave food sitting out at room temperature for extended periods
    • Never leave cooking food unattended
    • Use oils with high smoking point to avoid harmful compounds
    • Always have good ventilation when using a gas stove

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    Hi,I am Bhavana & this is my wonderland of recipes.I have been in IT for 15+ years have always loved writing.My husband Gaurav & I,love to cook, click & host people

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