Gramflour sattu Ladoo & designer sattu
a Teej dessert from Rajasthan
Desserts, Sweets and savories, Traditional
gluten free, Indian, One pot, Rajasthan, Summer, Vegetarian, Winter
(roasted puffy chickpea flour)
(crushed and powdered)
ghee / clarified butter
(use only as needed)
powdered with the jaggery
For Sattu Ladoo
Gently roast the sattu flour on a low heat stirring continously for about 3-4 minutes. Set side to cool.
Crush and powder the jaggery with 1-2 cardamom pods and set aside.
Mix the sattu flour when cool with the crushed jaggery and mix well.
Melt the ghee in a small pan and set aside.
Add a little ghee to the dry mix and quickly roll that portion into a small ball. (watch the video link in Atta ladoo given above in the content)
Store the ladoo in an air-tight container.
for Teej designer Sattu
Add two to three tbsp of ghee to the dry mix and knead it into a smooth dough.
pat this dough down on a plate or make a dome shape.
decorate with nuts and seeds creating patterns.
Alternately, you can use natural colours to draw beautiful peacocks, swastik or sceneries on the dough. Imagination is your limit..and edible canvas it is.
Sattu is gram flour made with roasted and puffed chickpeas. These are a popular health food in India. Check your local store if they carry the ready powder.
Tried this recipe?
Let us know
how it was!