I am biased when it comes to Sattu Peda. I wait for this seasonal delight whole year and relish it to the best of my devour abilities. I can live my life on these Sattu Pedas, seriously. It’s that good. The process involves sugar, ghee and Sattu, along with effort. This is a great treat for kids, packed with nutrition and good fat. The roots of this recipe are deep in our food chronicles.
Sattu – roasted gram flour is the key component in the recipe.
A wholesome Sattu is a meal in itself. Sattu has an incredibly versatile nature. Use it in savoury or sweet food, the outcome is always great. Sattu is roasted gram flour and its a delicious, filling, and nourishing.
Sattu ka paratha is one of my favourite breakfast. Another beautiful example of Sattu is a cooling drink, great for summer. Made with salt, Sattu and a dash of lemon. It is thicker than shikanji and is the best coolant and it helps in, digestion. Sattu is a boon for poor people who can’t afford other vegetarian or non-vegetarian sources of protein. Protein is the building block which Sattu provides in abundance.
Today this post about Sattu Peda is one of the easiest recipes. Teej special Rajasthani methai which is prepared in the festival of Kajali teej of Rajasthan.
Kajrari Teej is also called as Badi teej, Kajli Teej or Satudi Teej. One of the major festivals of Rajasthan which is mainly celebrated by women whether married or unmarried. Mostly married women fast on this day. The festival is celebrated for the long life of husbands. Unmarried girls pray to God for giving them a good husband. The fast begins at sunrise and ends after they see the moon in the sky and this fast is ended by eating Sattu.
The Sattu flour, I have used to make this Pedas is from Jodhpur. A friend’s mom from jodhpur sends me this special flour every year during this festive season. There is love in every bit of this post and recipe.
Sattu Peda is quite similar to basen ladoo. We use Sattu flour which is roasted and ready to use. You just need to add sugar and warm ghee, gradually to the mix. The process of crumbling and pressing the flour between the palms might seem to exert but the end result is rewarding. I prefer doing it while watching a movie in a big parat (big plate with high edges, used for making chapati dough in India).Kitchen King Handmade Pure Brass Platter Pital Parat Parath (16 x 16, 4 in) (Bronze Color) You have to rub and press the mixture until it starts to hold the shape and gets the ability to bind well.
There is nothing much to guide you through the recipe. It’s simple, traditional and rooted in our rich culture.
However, I have a suggestion, if you can arrange Sattu from jodhpur, please go for it. The roasting and grinding method they use is different and it has a very specific aroma. They roast the gram in hot sand and grind it little coarser.
- big Parat
- Seive Sattu and powdered sugar together in a big parat and mix it properly.
- Now add hot melted ghee in it slowly and rub with your hands, So that all the three items get mixed properly.
- Rub with palms and make it a smooth mix. You have to rub and press the mixture until it starts to hold the shape and gets the ability to bind well.
- Add chopped dry fruits. Shape with hands to form ladoos. And decorate with silver leaves and dry fruits