Sattu Ke Laddu

Sattu Ke Laddu—a protein-packed Indian sweet without refined sugar that is as delicious as it is good for you.

Estimated reading time: 5 minutes

• What is Sattu?
• Ingredients You’ll Need
• How To Make Sattu Ke Laddu
• Sattu Ke Laddu Recipe

Whether you’re a fitness enthusiast looking for a healthy snack, a busy professional in need of a quick energy boost, or simply someone who loves delicious and wholesome desserts, these protein-packed sattu ke laddu are a must-try.

What is Sattu?

Hailing from the Indian subcontinent, Sattu is a flour made from roasted brown chickpeas/gram. It’s often referred to as the “poor man’s protein” due to its affordability and incredible nutritional value. Sattu is a fantastic source of plant-based protein, dietary fiber, and essential minerals. Its low glycemic index makes it a great choice for managing blood sugar levels, and its cooling properties are cherished during hot summer months.

Sattu is commonly enjoyed as a refreshing drink (sharbat) or as a filling for parathas. By combining Sattu with other nutrient-dense ingredients like nuts, seeds, and date, we create an Indian sweet that is:

• High in Protein: Perfect for post-workout or as a healthy mid-day snack.
• Sugar-Free: We’re using dates and raisins instead of refined sugar.
• Gluten-Free: A great option for those with gluten sensitivities.
• Quick-Cook: This laddu recipe requires minimal cooking unlike besan ladoo , making it incredibly easy and quick to prepare.

Ingredients You’ll Need

• Sattu: For this laddu recipe sattu flour is not required, instead roasted brown chickpea (chana) is good enough. Remove the brown husk by gently rubbing, and roast chickpeas in ghee.
• Nuts : Almond, Pistachio, Walnut, Pumpkin Seeds
• Sweetener: Pitted Dates and Golden Raisins.
• Ghee for roasting chana and nuts.
• Cardamom Powder and Saffron for flavour.
• Milk or Date Syrup for binding (optional)

How To Make Sattu Ke Laddu

1)Roast the Chana (Gram)

• Usually roasted brown chana comes with husk. Gently rub them in between a clean muslin cloth, discard the husk, and use the chickpeas.

• While the brown chickpeas are pre-roasted, a quick toast in a pan enhances its flavour of the laddu.
• Heat ghee in a heavy-bottomed pan over low heat and add the chana.
• Fry while continuously stirring over low heat for 5 – 6 minutes until it becomes fragrant. Be careful not to burn it.

2) Fry Nuts and Seeds

• Once chana is roasted, add nuts and seeds to the pan.
• Fry them for a 1 – 2 minutes. Turn off the heat.

3) Blend all ingredients

• Add roasted chana and nuts to a food processor with blade attachment.
• Add pitted dates, raisins, cardamom powder, and ghee.
• Pulse till the ingredients turn into medium coarse, sticky mixture.

• At this stage, take a small portion and try to form a ball. If it crumbles and doesn’t hold its shape, add 1-2 tablespoons of warm milk or date syrup, one spoonful at a time, and mix until the mixture can be easily bound into a ladoo. Be careful not to add too much milk, as it can make the mixture sticky.

4)Shape the Laddus:

• Once the mixture is at a comfortable temperature, take a big tablespoon of portion and press them firmly between your palms to form smooth, round balls.
• Place the shaped sattu ke laddu on a plate and let them cool completely.

Store them in an airtight container at room temperature. They will last for up to 2-3 weeks.

More Healthy Indian Desserts

• Shrikhand
• Makhana Phirni
• Caramel Makhana
• Apple Quinoa Kheer
• Vegan Badam Phirni
• Dry Fruits Atta Laddu

Ingredients

• ▢ 2 Cup roasted brown chana (gram)
• ▢ ½ Cup skinned almonds
• ▢ ¼ Cup unsalted pistachio
• ▢ ¼ Cup pumpkin seeds
• ▢ ¼ Cup walnuts
• ▢ 2 tablespoon ghee
• ▢ 5 golden raisins
• ▢ 10 dates, pitted
• ▢ 1 teaspoon cardamom powder
• ▢ ¼ teaspoon saffron (kesar)

Instructions

• Usually roasted brown chana comes with husk. Gently rub them in between a clean muslin cloth, discard the husk, and use the chickpeas.
• Heat ghee in a heavy-bottomed pan over low heat and add the chana. Fry while continuously stirring over low heat for 5 – 6 minutes until it becomes fragrant. Be careful not to burn it. Once chana is roasted, add nuts and seeds to the pan. Fry them for a 1 – 2 minutes. Turn off the heat.
• Add roasted chana and nuts to a food processor with blade attachment. Add pitted dates, raisins, cardamom powder, and ghee. Pulse till the ingredients turn into medium coarse, sticky mixture.
• Once the mixture is at a comfortable temperature, take a big tablespoon of portion and press them firmly between your palms to form smooth, round balls.
• Place the shaped sattu ke laddu on a plate and let them cool completely. Store them in an airtight container at room temperature.

Recipe Notes:

• Nutty Goodness: Feel free to experiment with other nuts and seeds like cashew, walnuts, sunflower seeds, or flax seeds for added nutrition. Flavour Boost: Add a pinch of nutmeg or mix in some shredded coconut (fresh or dried). Vegan Option: Substitute the ghee with an equal amount of coconut oil or any other plant-based oil. Date Substitute: If you prefer, you can use liquid jaggery or pureed dates as a natural sweetener. The quantity may vary, so adjust accordingly. For Binding: If the laddu mixture isn’t coming together, add 1-2 tablespoons of warm milk or date syrup, one spoonful at a time, and mix until the mixture can be easily bound into a ladoo. Be careful not to add too much milk, as it can make the mixture sticky. Bind the laddu while the mixture is lukewarm. This makes binding easy.

Nutrition

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Sattu Ke Laddu Recipe

Equipment

• Heavy Bottom Kadhai
• Food Processor
• Mixing Bowl

Ingredients

• 2 Cup roasted brown chana (gram)
• ½ Cup skinned almonds
• ¼ Cup unsalted pistachio
• ¼ Cup pumpkin seeds
• ¼ Cup walnuts
• 2 tablespoon ghee
• 5 golden raisins
• 10 dates, pitted
• 1 teaspoon cardamom powder
• ¼ teaspoon saffron (kesar)

Instructions

• Usually roasted brown chana comes with husk. Gently rub them in between a clean muslin cloth, discard the husk, and use the chickpeas.
• Heat ghee in a heavy-bottomed pan over low heat and add the chana. Fry while continuously stirring over low heat for 5 – 6 minutes until it becomes fragrant. Be careful not to burn it. Once chana is roasted, add nuts and seeds to the pan. Fry them for a 1 – 2 minutes. Turn off the heat.
• Add roasted chana and nuts to a food processor with blade attachment. Add pitted dates, raisins, cardamom powder, and ghee. Pulse till the ingredients turn into medium coarse, sticky mixture.
• Once the mixture is at a comfortable temperature, take a big tablespoon of portion and press them firmly between your palms to form smooth, round balls.
• Place the shaped sattu ke laddu on a plate and let them cool completely. Store them in an airtight container at room temperature.

Video

Notes

• Nutty Goodness: Feel free to experiment with other nuts and seeds like cashew, walnuts, sunflower seeds, or flax seeds for added nutrition. Flavour Boost: Add a pinch of nutmeg or mix in some shredded coconut (fresh or dried). Vegan Option: Substitute the ghee with an equal amount of coconut oil or any other plant-based oil. Date Substitute: If you prefer, you can use liquid jaggery or pureed dates as a natural sweetener. The quantity may vary, so adjust accordingly. For Binding: If the laddu mixture isn’t coming together, add 1-2 tablespoons of warm milk or date syrup, one spoonful at a time, and mix until the mixture can be easily bound into a ladoo. Be careful not to add too much milk, as it can make the mixture sticky. Bind the laddu while the mixture is lukewarm. This makes binding easy.

Nutrition

Restaurant-style flavour, luscious texture, and the easiest cooking method are the highlights of this shahi soya curry recipe.

• Meal Maker (Soya Chunks)
• Other Ingredients
• Mughlai Style Taste & Texture
• Watch Soya Curry Video
• Serving Suggestion
• Shahi Soya Curry Recipe

Often we are confined to paneer curry or dal makhani when it comes to a vegetarian Indian meal. However, the possibilities are endless, with vegan, plant-based ingredients like tempeh, tofu, jackfruit, mock meat, soya chaap , or meal maker.

This Shahi Soya Curry has all the typical Mughlai-style curry qualities – creaminess, richness, aroma, luscious texture, subtle flavours, and a delicious taste.

You will be surprised that no cream, milk, cheese, or ghee is required to make it. I am sure I have given you enough reasons to bookmark this soya curry recipe.

Meal Maker (Soya Chunks)

Soya Chunks or the soya wadi, also known as meal maker . It is the key ingredient of this Indian curry. Soya Chunks is a vegan, vegetarian, high-protein plant-based ingredient with a chewy, fibrous, mock meat-like texture.

Across India, the packets of soya chunks are readily available at grocery stores or supermarkets. It is mainly used for making a variety of vegetarian curries, or you can use it in Indian Chinese recipes instead of chicken, like soya chilli , or soya cutlets .

Other Ingredients

Apart from a meal maker, you need these ingredients to make the Mughlai-style gravy:

• Whole Spices: Cardamom, Cumin Seeds, and Bay Leaf
• The base of Gravy: Ginger, Onion, Green Chili
• Cashews: They give creaminess and thickness to the gravy. To get the desired sauce consistency, use cashew or almond milk.
• Spices: Turmeric, Red Chili Powder, Salt, Garam Masala
• Other Ingredients: Saffron, Vegetable Oil, Dried Fenugreek Leaves (Kasuri Methi)
• Garnish: Fresh Coriander Leaves and Coconut Cream

Looking for Indian Curry Recipes?

Mughlai Style Taste & Texture

The secret to making a vegan Mughlai-style gravy without using dairy products is – cashew. It gives a thick texture and a creamy mouthfeel to the gravy.

• The tantalizing aroma and the rich flavour are green cardamom pods, cumin seeds, and saffron.
• Another key ingredient that makes a huge difference to the taste of the gravy is – dried fenugreek leaves (Kasuri methi).

Watch Soya Curry Video

Serving Suggestion

Shahi Soya Curry is an Indian main course that goes perfectly with whole wheat naan , lachha paratha, or tandoori roti.

For a gluten-free Indian meal, an aromatic peas pulao or jeera rice with vibrant kachumber salad , and raita are the perfect sides for this curry.

Transfer the leftover soya curry to an airtight container. Store it in the refrigerator for 3 – 5 days. Then, reheat in a saucepan on the stovetop. If the gravy is too thick, add ¼ cup cashew milk or warm water while reheating, stir, and let the curry simmer for 2 – 3 minutes.

Do you think Indian food is not vegan? Try my spicy Chana Saag , creamy Cauliflower Peas Curry , or the Vegan Palak Paneer

Ingredients

• ▢ 1 ¼ Cup soya chunks (meal maker)
• ▢ ¼ Cup refined oil
• ▢ 1 tablespoon ginger, chopped
• ▢ 1 Cup sliced onion
• ▢ ¼ Cup cashew
• ▢ 2 green chili, chopped
• ▢ 2 teaspoon salt + to taste
• ▢ ¼ Cup water
• ▢ 1 ½ teaspoon turmeric powder
• ▢ 1 ½ teaspoon red chilli powder
• ▢ 1 teaspoon Garam Masala see recipe
• ▢ ¼ teaspoon saffron (kesar)
• ▢ 1 Cup cashew milk or water
• ▢ 1 tablespoon Kasuri Methi (dry fenugreek leaves)

Ingredients For Garnish

• ▢ 1 tablespoon sliced almond
• ▢ 1 tablespoon fresh coriander leaves
• ▢ 1 tablespoon coconut cream

Instructions

Boil Soya Chunks

• Boil water in a saucepan with salt. Add soya chunks and boil till soft. Transfer to a colander. Drain all the water.
• Squeeze out all the water from boiled soya chunks. Allow them to cool down. If the size of the soya chunks is too large, cut them into two equal halves.

Prepare Gravy

• Heat oil in a heavy bottom skillet (kadhai). Add cardamom, cumin, and ginger. Fry for 1 minute or till the raw smell of ginger waft away.
• Add sliced onion, and fry till onion turns light brown in color. Keep stirring while frying the onion for even browning.
• Add cashew, green chili, salt, and ¼ cup of water. Close the pan with a lid. Simmer the masala for 2 – 3 minutes.
• After 2 – 3 minutes, turn off the heat. Transfer the masala to a blender. Grind to a smooth sauce.
• Place the same kadhai over the heat. Add 1 teaspoon turmeric, 1 teaspoon red chili powder and infuse them into the oil. Add boiled soya chunks and fry for 1 minute.
• Add cashew onion paste, 1 cup cashew milk or water, and stir to combine. Add ½ teaspoon turmeric, ½ teaspoon red chili, salt to taste, garam masala, saffron, and simmer the curry covered for 5 minutes.
• At last, add kasuri methi, coriander leaves, and stir to combine. Taste, and if required add more salt.
• Garnish the Shahi Soya Curry with sliced almonds, fresh coriander, and coconut cream.
• Serve Shahi Soya Curry with whole wheat naan .

Recipe Notes:

• If the soya chunks are too big, after boiling cut them into two halves.
• In the gravy, you can substitute cashew milk with almond milk /coconut milk, or water.
• Adjust the consistency of the gravy by adding water.
• You can store this gravy paste for 2 – 3 days in the refrigerator. Whenever you are ready to make a curry, add protein of your choice.

Nutrition

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