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.
Ingredients
- sattu
- ghee
- powdered sugar
- cardamom powder
- Garnish: pistachios
refer to recipe card for details.
Sattu laddoo recipe
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.
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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.
Storage
Store it in an air-tight container for around a week.
FAQ
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.
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.
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.
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