Sattu by Sangeeta on Sep 4, 2011
Traditionally it is made on Badi Teej ,a festival of Rasjasthani"s...a must made sweet on this day.....eaten after seeing the moon at night,but i made this for breakfast purpose....a 1/2 piece of it along with milkshake or any other snacks is just enough for a healthy start of your day...can be packed in lunch box...carried to picnic too....easy to make:)
- Cook time:
- Prep time:
- Yields: serves 4-6 person
- 1/2 kg split bengal gram
- 400 gram ghee(clarified butter)(warm and melted)
- 400 gram caster sugar
- 1 teaspoon cardamom powder
In a deep wok,dry roast bengal gram on very slow flame till golden or till aroma arises.
Cool and powder the lentil in a grinder,make sure not to grind in a fine powder,keep it little bit coarse.
In a large vessel,add lentil powder and caster sugar mix well,add cardamom powder.
Slowly add melted ghee and mix well with both the hands,between your palms.
Make small balls out of the mixture and flatten it little bit.Can be stored on self for one month.
Note:
You can use wheat or rice flour to make sattu in same way.Can add saffron or nuts to it.Can decorate with silver foil.
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Recipe Reference
i learned it from ma mom....since child hood i m having it on badi teej.....always waited for moon to come along with ma mom ,as i wanted to eat sattu:d