Description
Sattu Ladoo with jaggery is a traditional Indian sweet made from roasted black chana flour, crispy makhana, nuts, pumpkin seeds, and jaggery, flavored with cardamom and bound together with ghee. These nutritious and energy-rich ladoos are perfect as a wholesome snack or festive treat, offering a unique combination of crunchy textures and natural sweetness.
Ingredients
Main Ingredients
- 1 cup sattu (102 grams, roasted black chana flour)
- 6 tablespoons + 1 teaspoon ghee (divided)
- 1 ½ cups makhana (25 grams)
- 3 tablespoons cashews (raw and unroasted)
- 1 tablespoon pumpkin seeds (raw)
- ½ cup jaggery powder (75 grams)
- ¼ teaspoon cardamom powder
Instructions
- Roast the sattu: Heat 1 tablespoon of ghee in a pan over medium heat. Add 1 cup sattu and stir continuously with a spatula. Roast for 5 to 6 minutes until the mixture becomes aromatic and turns brownish. Remove the roasted sattu from the pan and set aside on a plate.
- Roast the makhana: In the same pan, add ½ tablespoon ghee and then add 1 ½ cups makhana. Stir and roast for around 6 to 7 minutes until the makhana become crisp. Test the crispness by pressing one between your fingers; it should snap with a cracking sound. Remove from the pan and keep aside.
- Roast nuts and seeds: Add 1 teaspoon ghee to the pan. Add 3 tablespoons raw cashews and 1 tablespoon raw pumpkin seeds. Roast for 2 to 3 minutes until golden brown. Remove on a plate and allow to cool slightly.
- Roughly chop roasted makhana and nuts: Transfer the roasted makhana to a food processor and pulse a few times to roughly crush or chop it. Place it on a plate. Repeat the same with the roasted cashews and pumpkin seeds, then set aside.
- Mix dry ingredients: In a large pan, combine roasted sattu, roughly chopped makhana, roughly chopped cashews and pumpkin seeds, ½ cup jaggery powder, and ¼ teaspoon cardamom powder. Mix everything well using your hands.
- Bind the mixture with ghee: Gradually add melted ghee 1 tablespoon at a time to the mixture, mixing thoroughly after each addition. Continue this process until the mixture is able to bind and you can shape it into ladoos. Approximately 4 ½ tablespoons of ghee is needed.
- Shape the ladoos: Take small portions of the mixture, press tightly between your palms to bind, and roll into round ladoos. This recipe yields about 12 ladoos.
- Storage: Store the ladoos in an airtight container at room temperature. They remain fresh for up to 10 days.
Notes
- You can adjust the amount of ghee slightly depending on the binding consistency of your mixture.
- Make sure to roast the ingredients properly to enhance flavor and texture.
- Jaggery powder can be replaced with finely grated jaggery if unavailable.
- Use a good quality ghee for authentic taste.
- The ladoos are gluten-free and can be a great energy booster.