Sattu Ladoo / Sattu Jaggery Laddu

Sattu Ladoo is a nutritious, protein-packed, and deliciously sweet snack. Made with roasted chana flour, nuts, ghee, and powdered jaggery, they come together in 15 minutes.

These ladoos are a healthy treat, full of earthy and nutty flavor, comforting texture, and nourishing ingredients. I have made Sattu Laddu using jaggery and added ground nuts, making them healthier and wholesome.

Jump to:

• What is Sattu?
• Healthy and Protein-Packed Sattu Ladoo
• Why You Will Love This Laddu
• Ingredients and Notes
• How To Make Sattu Ladoo
• Variations
• Storing Suggestions
• Helpful Tips For Making Sattu Ke Ladoo
• More Ladoo Recipes
• Sattu Ladoo

What is Sattu?

Sattu is roasted Bengal gram or black chana flour. It is widely used in Bihar, Uttar Pradesh, and parts of Madhya Pradesh. However, due to its health benefits, sattu is now popular in most parts of India. It's naturally high in protein, fiber, and iron, making it a power-packed ingredient. Sattu is often used in savory drinks, parathas, and sweets, such as these Sattu Ladoos.

Healthy and Protein-Packed Sattu Ladoo

I started using sattu by making sattu chas during summer days. Eventually, sattu became a pantry staple in my kitchen. However, I do not buy sattu flour; instead, I grind roasted and skinless chana to make flour. We love roasted chana, so I always have them in my pantry.

While munching on roasted chana is healthy and helps with our protein intake, sometimes I like to turn them into a sweet treat. And the best way is to make these delicious Sattu Ladoo.

We can make these ladoos using only sattu, ghee, and jaggery. However, I like to add mixed nuts to make them healthier and more nutritious. I ground the nuts, but they can be finely chopped and mixed with the flour mixture.

If you have sattu flour, you can use it as an alternative to grinding roasted chana. If you have chana with skin, it’s fine as well. Remove the skin and grind it into powder.

The benefit of sattu is that it is already roasted, and so roasting it for ladoos doesn’t take longer. We need to roast the sattu for only 5-6 minutes.

Sattu is similar to besan, and so these ladoos are as delicious as Besan Ladoo / Besan Ke Laddu. While besan ladoos are typically made during festivals, Sattu Ladoo can be enjoyed at any time.

These Sattu and Jaggery Ladoos are more than just a healthy snack. They are a bite of tradition, packed with energy and goodness. Whether you're new to sattu or grew up eating it, you will love these ladoos.

Ingredients and Notes

• Sattu (Roasted Chana Flour): I used roasted and skinless chana to make sattu at home. It’s easy! Add the chana to the blender jar and blend it into a fine powder. Sattu is ready. But if you already have sattu flour, you can use 2 cups of it.
• Ghee: Ghee is essential for binding the Sattu Jaggery Laddu and creating a melting-in-your-mouth texture, so do not skimp on it. Again, measure the ghee the same way you measure the flour. However, if you prefer, you can add more or less ghee.
• Nuts: I added ground almonds, cashews, and pistachios. Nuts enhance the nutritional value of the ladoos. However, you can skip the nuts or add your choice of nut mix.
• Jaggery: To keep the ladoos healthier, I prefer using jaggery powder. You can also use grated jaggery or powdered sugar.
• Ground Cardamom: It provides a great flavor to these Sattu Jaggery Ladoos. And I will highly recommend not skipping it.

How To Make Sattu Ladoo

Preparations

• Grind the roasted skinless chana into a fine powder.
• Transfer it to a bowl and set aside.
• If you have sattu flour, you can use it as an alternative to grinding chana.

• Add all the nuts to a blender jar and grind them into a fine or coarse powder.
• Set aside.

Making the Sattu Ladoo

• Heat ghee in a pan and add sattu flour.
• Mix the flour with ghee and roast it on low to medium heat.
• Once the flour is mixed, it will instantly soak up the ghee.

• Stir the sattu flour continuously while roasting.
• Roast it until it is aromatic, about 4-5 minutes. 
• Sattu is already roasted, so roasting it with ghee will not take long.

• Once the flour is aromatic and well roasted, it will loosen slightly and form a large lump.
• However, if your flour mixture looks dry, add a little ghee to loosen it up.

• Now add ground nuts, and mix well.
• Continue roasting everything for 2-3 minutes.

• Turn off the heat and add jaggery powder and cardamom.
• Mix well.

• Transfer the ladoo mixture to a large bowl or plate. 
• Taste the mixture at this point and add more jaggery powder if necessary.
• Allow the mixture to cool down slightly, or until it is cool enough to handle.

• The mixture should be slightly warm while shaping it into ladoos.
• Take 1-2 tablespoons of the mixture, press it in your palm, and roll it into a round ladoo.
• If you have trouble shaping the mixture into balls, add more ghee, one teaspoon at a time.
• I used a small ice cream scoop for easy scooping and even size.
• Continue with the remaining mixture and make balls.

More Ladoo Recipes