Sattu Ladoo (with jaggery)

five sattu ladoos arranged on top of a newspaper cutting

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These sattu ladoos come together in less than 30 minutes and are free of refined-sugar. The perfect treat to enjoy during the festive season.

Prep Time15

Cook Time10

Total Time25

Course: Dessert

Cuisine: Indian

Diet: Vegetarian

Servings: ladoos

Author: Manali Singh

Ingredients

1 cup sattu 102 grams , roasted black chana flour
6 tablespoons + 1 teaspoon ghee divided
1 & ½ cup makhana 25 grams
3 tablespoon cashews raw and unroasted
1 tablespoon pumpkin seeds raw
½ cup jaggery powder 75 grams
¼ teaspoon cardamom powder

Instructions

Add 1 tablespoon ghee to a pan on medium heat, then add 1 cup sattu to it and stir using a spatula. Roast for 5 to 6 minutes, stirring constantly until it becomes aromatic and brownish in color. Remove it from pan and transfer to a plate.
To the same pan, now add ½ tablespoon ghee and then add 1 & ½ cup makhana to it. Stir and roast the makhana for around 6 to 7 minutes, until they become crisp. You can take one makhana between your finger and press it, it should snap easily with a cracking sound. Remove them from the pan.
Then add 1 teaspoon ghee to the same pan and then add 3 tablespoons cashews and 1 tablespoon pumpkin seeds to it. Roast for 2 to 3 minutes until they are golden brown in color and then remove onto a plate. Wait for it to cool down a little.
Once the makhana and cashews and pumpkin seeds have cooled down a little, transfer the makhana to a food processor and pulse a few times to roughly crush/chop it. Then remove on a plate. Now, add the roasted cashews and pumpkin seeds to the food processor and roughly chop that as well. Remove on a plate.
To a large pan, now add everything- roasted sattu, makhana, cashews, pumpkin seeds along with ½ cup jaggery powder and ¼ teaspoon cardamom powder. Use your hands to mix everything together. Now, start adding melted ghee, 1 tablespoon at a time and mixing with your hands after each addition.
Stop adding more ghee once you are able to bind ladoos out of the mixture. I added around 4 & ½ tablespoons of ghee until I was able to bind the ladoos. Take a small portion from the mixture, press between your palm to bind it and then roll it to make ladoo. I got 12 ladoos from the mixture.
They stay good for up to a 10 days at room temperature in an airtight container.

Notes

I have used pumpkin seeds and cashews in this recipe, but you can swap them with melon seeds, almonds, pistachios etc. Use whatever you have in your pantry.
I would recommend using makhana for texture but if you don't have it, you can skip it. Edible gond, that I use in my pinni recipe will also work well here in place of makhana.

Nutrition