“Sattu” is a special sweet made on the festival of ‘kajari teej’ or ‘badi teej’ which is celebrated in India by women in the months of July – August. This year, badi teej will be celebrated on 10th August.
Various types of sattu which are made for the celebrate this festival are gehun (wheat) ka sattu, maaida (all purpose flour) ka sattu, chawal (rice) ka sattu, bhuna chana (roasted chickpeas) ka sattu and jau (barley) ka sattu. All this sattu varieties are very healthy and delicious. Though it is specifically made for Teej festival, you can enjoy this dish any time of the year.
In this post, I am sharing a very easy recipe to make chana ka sattu. With 200 gm bhuna chana I made 2 small pindis and 7 laddus.
- Bhuna chana – 200 gm
- Melted desi ghee – 1 tea cup
- Bura (finely grained sugar) – 150 gm
- Melon seeds (magaz) – 1 tbsp
- Almonds – 6 + 2
- Cardamom powder – 1/4 tsp
- Few saffron (kesar) threads to make swastik on sattu
- Pre heat kadhai (heavy bottom wok), put magaz in it and roast on medium flame. Slowly seeds will start to crackle. Once their colour changes to light brown, switch off the flame.
- Dry roast chana for 5 to 7 minutes on medium flame and switch off the flame. Keep it aside and let it cool.
- Finley chop 5 to 6 almonds and keep aside.
- Soak kesar threads in 1/4 tsp warm milk and crush them.
- Grind bhuna chana in mixer and make a fine powder.
- Sieve the powdered bhuna chana and sugar bura separately.
- In a bowl, combine bhuna chana powder, bura, cardamom powder, chopped almonds and dry roasted magaz.
- Now add slightly warm ghee little by little to this mixture and keep mixing.
- To check the perfect consistency of the sattu mixture, make one small laddu and if it does not break while you obtain the perfect laddu shape, the mixture is ready to make sattu.
- Now grease your palms with ghee. Take sufficient portion of mixture (personal preference) and shape into a pindi. Put one almond in the center and keep aside. Repeat the same process with the rest of the mixture or make laddus.
- Let sattu rest for some time then make swastik on it with kesar. I used tooth pick to make the swastik on my sattu.
- Sattu is ready! Store in an air tight container.
- Traditionally, people use supari (betel nut) to put on top of the pindi but I prefer almond.
- The capacity of the cup which I used to measure ghee is of 175 ml.