With Diwali Sweets as my theme for the third week of BM 81 , I have been posting Paneer Gulkand Ladoos , Gulab Jamun ke Samose for the last two days . Today’s sweet is Sattu ke Ladoo . These were a part of the Bihari Thali that I posted under Protein Rich Mega marathon . I followed Nisha Madhulika’s recipe and the ladoos turned out absolutely fantastic .
The ladoos are made with Sattu . Sattu is typical flour made of roasted Bengal gram. It is full of protein and is also called The ‘poor man’s protein’ as it is not expensive at the same time tasty and packed with a lot of health benefits too . The sattu ladoos have a good shelf life too and can be made in advance as they stay good for over a period of time , which makes it convenient during the hectic Diwali schedule .
Sattu ke Ladoo
Sattu ke Ladoo
- 2 cups sattu flour
- 11/2 cups sugar powdered
- 1 cup ghee
- 7-8 cardamom powdered
- almonds cashews , pistachios , finely chopped
- in Saffron dissolved in water
- Pistachios chopped
- Place a nonstick pan on medium heat .
- Add ghee to it , as soon as the ghee melts add the sattu to it.
- Roast the sattu on medium flame for 5-6 minutes , make sure to stir the flour constantly .
- Once the sattu has roasted remove it in a big plate and let cool.
- Once the sattu has cooled down add sugar , cardamom powder and chopped nuts .
- Mix well and taking about a big tablespoon of the mix make balls or ladoos .
- Apply dissolved saffron and garnish with pistachios .
- Please do not add sugar while the sattu is still warm , this will make the mixture thin and it will get difficult to bind the ladoos .
- How ever in case the mix does get a little runny , place it in the frig .
- Store the Ladoos in a airtight container , they shall last nearly two months .