Rajasthani Sattu Recipe/Teej Sattu/Roasted Gram Flour Dessert
Rajasthani Sattu or Sattu Dessert is a traditional recipe prepared with powdered roasted gram also known as Sattu, powdered sugar, edible gum, ghee, garnished with nuts and cardamom powder.
- 4 cups/400 gm Roasted chana/daliya
- 2 cup Sugar (powdered)
- 2 cup Ghee/clarified butter
- 2 Tbsp. Gond/edible gum
- ½ Tsp. Cardamoms powder
- 2 Tbsp. Almonds, slivered
- 2 Tbsp. Pistachio, chopped
- 1-2 Chandi Varak/ Silver foil (optional)
Before grinding store bough roasted chana, its very important to re-roast them. This will make chana perfectly roasted and enhance the nutty flavor of chana.
To roast chana, add chana to pan and roast them for 8-10 minutes on low flame or until fragrant.
Switch off the flame and let chana cool down completely.
Meanwhile heat ¼ cup of ghee in small frying pan. Once ghee is hot fry gond on medium flame. Take out the gound and keep aside in a bowl. No need to use kitchen paper for gond to absorb ghee. And will use left over ghee to make Sattu.
Now chana are cool, grind them to fine powder.
Add roasted chana powder in a wide bowl. Add powdered sugar and give it a nice mix.
Next add in fried gond, elaichi powder, and mix.
Now add warm ghee spoon by spoon and mix with light hand. Try not to crush fried gound.
The mixture will be ready once it starts to hold its shape, just like shown in picture. Add more or less ghee as required. Do not add much of ghee, as the Sattu will release ghee while shaping them.
Lastly add silvered almonds & pistachio, give a gentle mix.
Divide the mixture into equal big lemon size balls.
Pressing between your palms, shape them into flat, just like shown in picture. You can shape them as ladoo but this is how Sattu are shaped traditionally. Shape Sattu as soon as mixture is ready and warm.
Garnish them with chopped pistachio, silvered almonds and silver foil.
Sattu are ready to relish. Enjoy these Sattus as sweet or snack. Store left over at room temperature for couple of days.
- Re-roasting chana is optional but try not to skip this step as this will make chana perfectly roasted and enhance the nutty flavor of chana.
- Adding gound is totally personal preference, gound add crunchy texture to Sattu.
- The ghee has to be warm while mixing Sattu, warm ghee helps in shaping the Sattus and to limit the amount of ghee required.
- Store left over Sattus at room temperature for couple of days.
Thank you for visiting my site...stay tuned for more recipes.