This sattu drink (sattu sharbat) is a cooling summer beverage made with roasted black chickpea flour (chane ka sattu). Popular in Bihari cuisine, it can be made in both sweet and savory versions. This recipe shares the sweet (meetha) version, made with sugar and a pinch of black salt. It comes together in minutes.

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: Not specified
  • Total time: 5 minutes
  • Yield: 3
  • Category: Beverages
  • Cuisine: Bihari, North Indian

Ingredients

  • 1½ liters water (– cold or can use water at room temperature)
  • 6 tablespoons sattu ((roasted black chickpea flour))
  • 4 to 6 tablespoons sugar (or raw sugar or jaggery, add as per taste)
  • ¼ teaspoon or 2 to 3 pinches black salt (– optional)

Method

  1. Take chilled water in individual glasses. You can also take all of the chilled water in a mug and then mix.
  2. Add 2 tablespoons sattu in each glass.
  3. Add sugar or jaggery as per taste. I usually add 2 to 3 teaspoon of sugar or jaggery powder per serving.
  4. Add a pinch of black salt in each glass. For some tang, you can also add lemon or lime juice.
  5. Stir and mix everything very well, breaking small lumps with a spoon if any.
  6. Serve after mixing. Or you can even chill and serve later. The flour settles down, so if serving later, do stir and serve..

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.