Anything roasted and ground into a fine powder is called sattu. For example, horse gram or chana when grounded without being roasted is besan, but once roasted and powdered, it becomes sattu. Similarly sattu can be made by roasting and powdering maize, barley (jau) and it can also be a mix of all these grains.
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.
Sattu contains traces of calcium, manganese, iron, and magnesium, which are essential for tissue repair and maintenance.
BENEFITS OF SATTU LADOOS
Made from roasted chana dalflour, sattu is full of carbohydrates, protein, and nutrients that are good for the body.
Sattu is rich in carbohydrates, which can help provide the required energy to your baby.
Sattu is also rich in protein, which can help in the healthy development of muscles in the body.
Jaggery in sattu ladoos can help prevent constipation and aid digestion.
Jaggery is loaded with antioxidants and minerals like selenium and zinc. These minerals can improve the immunity levels and the antioxidants can keep free radicals at bay.
Sattu ke ladoo
INGREDIENTS
Homemade or store bought sattu flour – 2 cup
Jaggery powder – 1 cup
Cardamom powder – ½ tsp
Pure ghee – ½ cup
* I have used ready store bought sattu flour. If you do not have sattu flour, then you can grind roasted chana dal to a fine powder. Sieve and then use it.
Heat pan. Add the sattu flour to the pan and roast it on low flame.
Stir continuously for about 3 to 4 minutes . The flour needs to be lightly roasted on low flame – colour should not change .
Once done, transfer it to a separate bowl add cardamom pwdr and give a nice mix .
In the same pan add ghee + jaggery powder .Stir continuously and cook till the jaggery melts .Immediately off the flame . [ here you can add 2 tbsp water also ]
add this to the flour and mix with a spatula .
Mix the ingredients well until they blend in together.
Now start making the ladoos when the mixture is hot by taking small portions of the mixture in your hand, pressing them between your palms. If you are not able to bind the ladoos, add some more ghee.
Store the ladoos in an air-tight container .
The taste of these ladoos are similar to besan ladoos .
