Power Packed Dry Fruit And Sattu (Roasted Chickpea Flour) Ladoo (No Cooking)


Easy, nutritious bite size gluten free ladoos that can be made in less than 15 minutes. There is no added sweetener and you can omit the ghee in case you want to make it totally guilt free. Though I must tell you that ghee or clarified butter is good for health if used in moderation.

I already have one more sattu laddoo recipe on my blog. Those are the plain ones. You can check them by clicking on the link. Chana Sattu Laddoo  This post also has the recipe to make sattu at home.

Sattu  is the cheapest source of protein you can get. You can make it from bhuna chana or roasted chickpeas that are easily available in the market. Once you grind them and make it into flour it doesn’t need any roasting or cooking for using in any of the dishes. It has low Glycemic Index and high fiber content and is one of the highest sources of vegetarian proteins that is easily digestible and also of calcium and magnesium. It provides iron too.

I have some recipes with sattu in my blog which you can explore later.  Read all about it in the post link posted above.

I have used popped amaranth in these laddoos. You can see another recipe here –

Popped amaranth dry fruit Laddoo  

Popped amaranth contains a whooping  9 gm of complete protein in one cup. Much more than the much touted quinoa.

Enjoy this as a post or pre-workout snack. Pack it in tiffin box for kids or eat whenever small hunger strikes.

Actually I wanted to make the dry fruit laddu minus these two ingredients and then I got greedy and added them too to make this a combo power ball of nutrition.

There are no strict measurements but still I will give you an approximate idea.

Ingredients :

Fresh homemade Chana Sattu – 100 gm

Pitted dates – 10

Dried figs – 6-8

Mixed nuts ( soaked, roasted and chopped fine) – 1/2 cup

Mixed seeds  ( soaked & roasted) – 4 tablespoon

Raisins – 10-15

Cardamom Powder – 1/4 tsp

Ghee (warmed) – 1 tbsp ( optional)

Steps :

Gather all the ingredients in one place.

For just the dry fruit laddoo,  blend dates and figs coarsely in a mixer then remove it in a plate. Pulse the chopped dry fruits, raisins, seeds coarsely. ( if you chop very fine then omit this step)

In a large bowl mix the date and fig mixture with the chopped nuts and seeds mixture. Rub in with your fingers so that both the mixtures get properly incorporated. Now make small bite size balls and store in an airtight container. If you heat the dates/figs then the shelf life is more.

To make the ladoo / laddu with sattu :

Coarsely pulse the chopped dates and figs in a blender.

In a large bowl take sattu, add the dates/figs mixture and the finely chopped or coarsely ground nuts/seeds mixture, popped amaranth and warm ghee ( if using).

Now rub in with your fingers so that the the entire mixture resembles a crumble. Keep mixing with fingers  till it starts looking like a dough.

Now, make bite size balls or ladoos with it.

Store in an airtight container.

Note –  It is totally up to you to soak the seeds or nuts. I soaked them for 6 hours and then let them dry overnight. Roasted them very lightly before mixing for ladoo. I didn’t soak the dates and figs.

Moisture will reduce the shelf life so you take a call on this. If the dates / figs are very dry you can microwave them in a safe dish for a minute or two.

The sweetness of the ladoos will depend on the amount and quality of dates/figs you have used. Once the mixture is ready and you find it less sweet for your taste then add a little honey. I prefer to keep it low in sweetness.

I used almonds, pistachio, cashew, pumpkin seeds, sunflower seeds, organic popped amaranth seeds for this recipe.  You can use whatever combination you desire.

Slightly roasted grated dry coconut can also be added.

You can change the proportions according to the number of ladoos you wish to make.

Chana Sattu Or Roasted Gram Flour Laddoos


 

India has such wonderful variety of indigenous food for every season. When the hot summer sun unleashes its fury  one wants to turn to simple nutritious meals. Sattu is a wonder flour that can be consumed uncooked. Now, is’t it a wonderful thought? The cooling properties of sattu  make it a perfect summer choice. It has low glycemic index and high fiber content. It is one of the highest sources of vegetarian proteins that is easily digestible and also of calcium and magnesium. As it provides iron too, I find it very healthy  option for my anemia.

Most popular in the states of Bihar, Jharkhand and Eastern Uttar Pradesh this humble flour, often called “Poor man’s food”, is loaded with nutrition and has lots of health benefits.

One can make so many dishes from this roasted flour from litti, sattu paratha, sattu puri, sattu laddoo to sharbat and baby gruel, you can make anything with this easily digestible flour.  .

Sattu can be made with roasted  Jau (Barley), chana (Bengal Gram)  or even wheat.

Here is a simple way to make your fresh Sattu at home. I used to make do all this some years back but then slowly resorted to organic sattu from stores. Sometimes our domestic help would get it from her village and I would again postpone making my own. Food blogger and nutrition consultant Sangeeta Khanna wrote about the benefits of Sattu and posted some gorgeous recipes on her blog. I was inspired and thought of reviving my healthy eating regime.

All of us have grown up munching bhuna chana or roasted chana with skin, sometimes with jaggery. The skinned version is mostly used for chutneys or salads. The masala coated ones are best snacks to munch on. The plain ones best to make sattu.

Chana sattu or roasted Bengal gram flour:

Take roasted skinned Bengal gram and if you don’t mind a little extra fiber then add a handful of those with skin too. Now, grind them till they  turn into a fine flour. If I mix the two I keep the proportion of 2-1 ( two parts skinned+ one part with skin)

That’s it. See, how simple it is. You can omit the ones with skin if you like. It is a personal choice.

I have a recipe for Sweet Sattu drink Sweet Sattu drink Here and will post the other version and some other recipes soon but for now here is the recipe for laddoos that will make you drool. They are quick. They are healthy and require no cooking. In flat 15 minutes you are ready for a nutritious sweet. Even kids can make it, it is so simple.

I used organic honey in one recipe which I learned from Sangeeta’s blogpost  and another with very fine jaggery powder.

Two Versions of Chana Sattu Laddoos 

With Honey on the left and with Fine powdered jaggery on the right

For Laddoos with Honey 

Take I cup chana sattu  in a bowl and add 1 tablespoon of ghee (clarified butter) and two tablespoons of organic honey. Rub all the the ingredients together and bind the mixture to form small lemon size balls.

Your laddoos are ready to eat. 😀 

For Laddoos With Fine Shakkar or Powdered Jaggery 

Take 1 cup of chana Sattu and add 1 tablespoon of warm ghee (clarified butter) and two tablespoons of finely powdered gur or jaggery. (I had granuels so I churned them in the grinder till the powder became very fine) . Rub the ingredients together and bind it  to make  small lemon size balls.

I make the laddoos bite size so it doesn’t get wasted. One can have two if needed. A large laddoo often makes people hesitant. So make them small in size.

Tip- You can add powdered green cardamom seeds, raisins etc too. I love the simple roasted flavour of chana so rarely add anything else.

I made the ones with honey for the first time. The taste was unique and nice but I prefer the ones with shakkar or sometimes boora cheeni.

I hope some of you will make these and get back with feedback. I am sure kids would love them too.

Eat healthy and try to incorporate local, indigenous food on daily basis.  It is healthy and cheap.