Sattu Laddoo Recipe – Gulkand & Dry Fruit Flavored Indian Sweet

Last Updated on 2 months by Neha Deshmukh

Sattu Laddoo Recipe – Gulkand & Dry Fruit Flavored Indian Sweet

Introduction

Oh, laddoos! Is there anything more comforting than a bite of these little balls of happiness? I remember my grandmother making these during festivals, and the aroma would fill the entire house. Today, I’m sharing a special version – Sattu Laddoo with a delightful twist of gulkand and dry fruits. These aren’t your average laddoos; they’re packed with nutrients, flavor, and a whole lot of love. Trust me, once you try these, you’ll be hooked!

Why You’ll Love This Recipe

These Sattu Laddoos are more than just a sweet treat. They’re a powerhouse of energy, perfect for a quick snack or a festive indulgence. The combination of sattu, ghee, and gulkand is simply divine. Plus, they’re surprisingly easy to make, even if you’re new to Indian sweets. They come together in under 30 minutes, and require minimal ingredients.

Ingredients

Here’s what you’ll need to create these delicious laddoos:

• 1.5 cup Sattu Flour (Roasted split Chickpeas Flour) – about 150g
• 0.75 cup Whole Wheat Flour – about 90g
• 6 tablespoon Powdered Sugar – about 60g
• 5 tablespoon Milk Powder – about 35g
• 0.5 cup Ghee / Clarified Butter – about 115g
• 0.25 teaspoon Cardamom Powder – about 1.25g
• 5 tablespoon Gulkand (Rose Petal Preserves) – about 75g
• 3 tablespoon Dry Fruits Powder – about 30g

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Sattu Flour: Understanding This Nutritional Powerhouse

Sattu is a flour made from roasted chickpeas and is a staple in many parts of India, especially Bihar and Uttar Pradesh. It’s incredibly nutritious, packed with protein and fiber. You can usually find it in Indian grocery stores or online.

Ghee: The Importance of Quality & Quantity

Ghee is the heart of many Indian sweets, and these laddoos are no exception. Use good quality ghee for the best flavor. Don’t skimp on it either – it’s what gives the laddoos their melt-in-your-mouth texture.

Gulkand: A Floral Delight & Its Benefits

Gulkand is a sweet preserve made from rose petals. It adds a beautiful floral aroma and a cooling effect. It’s also known for its digestive properties!

Dry Fruit Powder: Choosing the Right Blend

I like to use a mix of almonds, cashews, and pistachios for my dry fruit powder. You can buy pre-made powder or make your own by grinding the nuts finely.

Whole Wheat Flour: Regional Variations & Substitutions

Whole wheat flour (atta) adds a lovely texture. You can experiment with different types of atta, like chapati atta or multigrain atta. If you prefer, you can substitute with semolina (sooji) for a slightly different texture.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat ½ cup (about 115g) ghee in a pan. Add the sattu flour and roast on low flame for 3-4 minutes. Keep stirring constantly to prevent burning. Transfer to a bowl.
2. In the same pan, roast the wheat flour in ¼ cup (about 57g) ghee until aromatic. This usually takes about 2-3 minutes. Combine with the roasted sattu flour in the bowl.
3. Once the flours have cooled down, add the powdered sugar, milk powder, and cardamom powder. Mix well.
4. Now, gradually add the remaining ghee, a little at a time, and mix until you form a firm, moldable dough. Be careful not to add too much ghee, or the laddoos will be too soft.
5. Prepare the filling by mixing the gulkand with the dry fruit powder until it forms a semi-dry mixture. This will make it easier to stuff the laddoos.
6. Take a lemon-sized portion of the dough and shape it into a cup. Fill with the gulkand-dry fruit mixture and seal the edges tightly.
7. Roll the laddoos in dry fruit powder for coating (optional, but it looks pretty!).

Expert Tips

A few little secrets to help you nail this recipe:

Achieving the Perfect Laddoo Texture

The key to perfect laddoos is the right consistency of the dough. It should be firm enough to hold its shape but not too dry. Add ghee gradually and test the texture as you go.

Roasting the Flours: Avoiding Burning

Roasting the flours is crucial for developing the flavor. Keep the flame low and stir constantly to prevent burning. Burnt flour will ruin the taste of the laddoos.

Working with Gulkand: Consistency is Key

Gulkand can be quite sticky. Mixing it with dry fruit powder helps to achieve a more manageable consistency for stuffing.

Variations

Want to get creative? Here are a few ideas:

Vegan Sattu Laddoo

Substitute the ghee with vegan butter or coconut oil. Use plant-based milk powder.

Gluten-Free Sattu Laddoo (Alternative Flour Options)

Replace the whole wheat flour with a gluten-free flour blend, like rice flour or almond flour.

Spice Level Adjustment (Adding a Hint of Ginger or Nutmeg)

Add a pinch of ginger powder or nutmeg to the dough for a warm, spicy flavor. My friend, Priya, loves adding a tiny bit of grated ginger!

Festival Adaptations (Holi, Diwali, or Special Occasions)

Decorate the laddoos with edible silver leaf (varak) for a festive touch.

Serving Suggestions

These laddoos are delicious on their own, but you can also serve them with a glass of milk or a cup of chai. They’re perfect for gifting too!

Storage Instructions

Store the laddoos in an airtight container at room temperature for up to 1 week. They’ll stay fresh longer if stored in the refrigerator, but they might become slightly harder.

FAQs

Got questions? I’ve got answers!

What is Sattu and where can I find it?

Sattu is a flour made from roasted chickpeas, popular in North India. You can find it in Indian grocery stores or online retailers.

Can I use a different type of sweetener instead of powdered sugar?

Yes, you can! You can use jaggery powder or even a sugar substitute like stevia, but the taste and texture might vary slightly.

How do I prevent the laddoos from becoming too dry?

Add ghee gradually and avoid over-roasting the flours. Storing them in an airtight container also helps.

What is the shelf life of these laddoos, and how does humidity affect it?

These laddoos typically last for up to a week at room temperature. Humidity can make them sticky, so it’s best to store them in a cool, dry place.

Can I add nuts directly to the dough instead of using dry fruit powder?

You can, but finely chopped nuts might not bind as well as powder. The powder creates a smoother texture.