Ingredients
Preparations Heat 1 tablespoon ghee in a kadai or pan and allow it to melt.Next add 1 heaped cup sattu flour. Mix the flour with the ghee and begin to roast sattu flour on a low to medium-low heat.Stir often while roasting. The sattu just needs to be lightly roasted. Roast sattu flour for 2 minutes on a low to medium-low heat.Transfer the flour to a separate bowl.
Add the jaggery powder and green cardamom powder. You can also use grated jaggery. Even powdered sugar can be added.
Mix thoroughly.
If
there are small granules in the jaggery powder, then you can just blend
the ladoo mixture in a blender or mixer-grinder till the mixture
becomes smooth and even.Or you can opt to blend the jaggery powder in the mixer or blender before you add to the sattu flour.
Next
add 2 tablespoons ghee. The ghee can be at room temperature. If the
ghee is solid and hard, heat it slightly so that it melts a bit.
Begin to mix very well.
Shape into ladoo while the mixture is still warm. If you are unable to form ladoo, then add a few teaspoons more of the ghee.
Serve
Sattu ke Laddu as a sweet snack. These ladoo stay good at room
temperature for a week. If its too hot and humid in your city, then do
refrigerate them.
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