Sattu Ladoo
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.
Servings: 20 Ladoos
Video
Ingredients
- ½ cup + 1 tablespoon (126g) ghee
- 2 cups (210g) roasted chana without skin (or sattu flour)
- ¼ cup unsalted almonds
- ¼ cup unsalted cashews
- ¼ cup unsalted pistachios
- 1¼ cups (160g) jaggery powder (or to taste)
- 1 teaspoon ground cardamom
Instructions
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 coarse or fine 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.
- Stir the sattu flour continuously while roasting. Roast it until it is aromatic, about 4-5 minutes. Sattu is already roasted, so you do not need to roast it for longer.
- 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 and 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.
Storing Suggestions
- Store the Sattu Ladoo at room temperature in an airtight container for 8-10 days.
- However, if your kitchen is hot and humid, then refrigerate them for 2-3 weeks. Before serving, let them come to room temperature or warm them slightly for better texture and aroma.
Notes
- Roasted Chana: I used roasted chana and ground them into a powder to make sattu flour. But if you have store-bought sattu, you can use it for the recipe.
- Ghee: Ghee is essential for roasting and binding the ladoos. While roasting the flour mixture, if it appears very dry, add a small amount of ghee. Also, if you are not able to shape the mixture into balls, add more ghee, a teaspoon at a time.
- Jaggery: Instead of jaggery powder, you can use cane, raw, coconut, or powdered sugar. You can also use jaggery block (grated) or soft jaggery.
- Shaping the Laddus: The mixture should be warm to shape it into ladoos. So, do not let it cool down completely.
- Make It Vegan: If you want to make Vegan Sattu Ladoo, use melted coconut oil. However, you will need to adjust the quantity. Also, please note that the flavor will change slightly.
- Scaling: You can easily halve the recipe for fewer Sattu Ladoos. Alternatively, double the recipe for a large batch of ladoos.
Nutrition (Approximate Values)
Calories : 150kcalCarbohydrates : 15gProtein : 3gFat : 9gSaturated Fat : 4gPolyunsaturated Fat : 1gMonounsaturated Fat : 3gTrans Fat : 0.001gCholesterol : 16mgSodium : 0.4mgPotassium : 40mgFiber : 3gSugar : 7gVitamin A : 4IUVitamin C : 0.1mgCalcium : 30mgIron : 1mg
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