Delicious, high protein, no refined sugar ladoo made with wholesome ingredients – sattu, jaggery (gud) & ghee. It is a vegetarian gluten free recipe, gets ready in just 15 minutes and perfect for quick healthy dessert or mid day snack.
What is Sattu?
Sattu is a pale yellow coloured, high protein, gluten free flour made by fine grinding roasted brown chickpea, also known as ‘roasted chana’ or ‘bhuna chana’ which is generally consumed as snack also. Though it looks similar to besan (gram flour) but it is slightly different as besan is made with washed dried chana dal (bengal gram) & has a peculiar raw smell whereas sattu has roasted, nutty, earthy aroma.
Sattu can be used in variety of sweet & savoury recipes like dates smoothie, drinks (sherbat), paratha, snacks, ladoo or peda. Some brands remove the chana peel before making flour & some leave the peel on which results in slightly dark coloured flour, but you can use any variety for making laddu. You can even make sattu at home by finely grinding roasted (bhuna) chana.
How to make sattu ladoo?
To make these laddo, you will need 3 main ingredients- sattu, ghee and jaggery (gud). Powdered sugar or bura can also be used but as I wanted to keep the recipe healthy-ish I have used ‘gud’ which is unrefined form of sugar. Most Indian sweets are incomplete without desi ghee and in this recipe also I have added it but just enough to bind the ladoos. If you wish you can definitely increase its quantity for richer taste and texture.
For making laddu, we begin by roasting sattu in ghee (clarified butter). This step is done for just 4 to 5 minutes but you will instantly notice how it starts smelling like ‘besan ladoo’ towards the end. It is then slightly cooled till warm to touch and then mixed with cardamom and powdered jaggery to make an even mixture.
I would totally recommend adding cardamom powder to these laddu as sweet-woody fragrance of cardamom truly enhances the warm comforting aromas of ghee & sattu. Topped with some bright green pistachios, they become a perfect visual treat.
These sattu ke laddu are great choice for sweet cravings, snack and even a great option for travelling as they can easily be stored at room temp for 7 to 10 days. To make them more nutritious, you can add roasted nuts or seeds like almonds, walnuts, cashews, flaxseeds, pumpkin seeds etc.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
Ingredients:
- Sattu flour – (1 + 1/2) cups
- Ghee – (6 + 1/2) tbsp (divided)
- Jaggery Powder – 3/4 cup
- Cardamom Powder – 1/2 tsp
- Chopped Nuts – For garnishing
Directions:
Step 1:
Heat ghee in a heavy bottomed pan of kadhai. Add sattu to it and roast on medium to low flame for 4-6 minutes while stirring till it starts releasing its aroma.
The colour of sattu should change from light yellow to golden brown as shown below:
Step 2:
Transfer the mixture to a bowl & let cool till it is just slightly warm to touch. Add cardamom, jaggery. 1/2 tbsp ghee to it and mix using your hands (the heat from the palm helps the ingredients to bind). Take spoonful of mixture on your palm, press it with fingers (as if you are closing your fist) to bind it and then roll into a smooth ball.
Tip: Add more ghee if the mixture feels dry or you are unable to bind ladoos.
Step 3:
Repeat the process to make all the laddu. The ingredients quantity mentioned above yields 11-12 pieces. Decorate them with halved cashews, almonds or pistachios slivers.
Storage Instruction: These ladoos can easily be stored at room temperature in an airtight container for up to a week.
Tips:
- You can also add roasted nuts to the ladoo mixture. Roast 1/3 cup of roughly chopped nuts in desi ghee till they are slightly golden in colour. Add them in step 2 while mixing the mixture.
- If you have jaggery block, grate it using a fine grater. Measure and then use.
- Avoid over roasting the sattu and stir continuously to prevent it from burning.
- DO NOT add jaggery to the sattu flour while it is still hot as the sugar will melt from the heat, making the mixture liquify.
- If you are finding it difficult to bind laddo, then add 1-2 tbsp ghee gradually while mixing the mixture.
- You can even try this jaggery oats modak recipe and roll the mixture into balls instead of modak shape. More easy ladoo recipes (no white sugar used):
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(3 votes, average: 5.00 out of 5)
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