Sattu ke Laddu are quick and easy ladoo recipe made with roasted black chana flour, jaggery and ghee. Roasted Bengal gram flour or black chickpea flour is called Sattu in the northern and central parts of India, especially in Uttar Pradesh and Bihar. Moreover this rustic, healthy, age-old flour has been used for culinary purposes majorly in these regions.

Recipe Snapshot

  • Prep time: 12 minutes
  • Cook time: 3 minutes
  • Total time: 15 minutes
  • Yield: 10 · 10 Sattu Ladoo
  • Category: Sweets
  • Cuisine: Bihari

Ingredients

  • 1 cup sattu flour (- heaped)
  • ½ cup jaggery powder (or grated jaggery)
  • 3 tablespoons ghee ((clarified butter))
  • ¼ teaspoon green cardamom powder

Method

Roasting sattu

  1. Heat 1 tablespoon ghee in a kadai or pan and allow it to melt.
  2. Next add 1 heaped cup sattu flour. Mix the flour with the ghee and begin to roast sattu flour on a low to medium-low heat.
  3. Stir often while roasting. The sattu just needs to be lightly roasted. Roast sattu flour for 2 minutes on a low to medium-low heat.
  4. Transfer the flour to a separate bowl.

Making sattu ladoo

  1. Add the jaggery powder and green cardamom powder. You can also use grated jaggery. Even powdered sugar can be added.
  2. Mix thoroughly.
  3. If there are small granules in the jaggery powder, then you can just blend the ladoo mixture in a blender or mixer-grinder till the mixture becomes smooth and even.Or you can opt to blend the jaggery powder in the mixer or blender before you add to the sattu flour.
  4. Next add 2 tablespoons ghee. The ghee can be at room temperature. If the ghee is solid and hard, heat it slightly so that it melts a bit.
  5. Begin to mix very well.
  6. Shape into ladoo while the mixture is still warm. If you are unable to form ladoo, then add a few teaspoons more of the ghee.
  7. Serve Sattu ke Laddu as a sweet snack. These ladoo stay good at room temperature for a week. If its too hot and humid in your city, then do refrigerate them.

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.