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
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
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Sattu Ke Laddu Recipe
Sattu Ke Laddu—a protein-packed Indian sweet without refined sugar that is as delicious as it is good for you.
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Servings: 10
Calories: 257kcal
- Heavy Bottom Kadhai
- Food Processor
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
Calories: 257kcal | Carbohydrates: 30g | Protein: 9g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.002g | Cholesterol: 8mg | Sodium: 15mg | Potassium: 434mg | Fiber: 3g | Sugar: 5g | Vitamin A: 121IU | Vitamin C: 1mg | Calcium: 97mg | Iron: 2mg
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Anju khosla says
Yum