Sattu is a sweet specially made in sawan. In rajasthan Sawan & Sattu go together. Its customary for parents to gift sattu to their married daughter or her in -laws during the month of sawan. MY dadiji (grandmother ) makes it for me……………………
The authentic recipe demands a little effort & patience in roasting the dal.
The authentic Recipe:
This recipe I learnt from my grandmother who is a perfectionist in this recipe. To make sattu she prefers hand mill to grind the dal over a mixie. she says this way its ground to the desired texture evenly. Though I, being a little lazy prefer the easy options. But the end results definitely vary when you use the mill.
1/2 kg gram dal
1/2 kg powdered sugar
400gm ghee or more
silver varq(foil) to decorate (optional)
Roast gram dal in a heavy bottomed pan a little at a time over a slow flame stirring continuously. I say a little at a time because we need to roast evenly. Stirring over a low flame makes the dal cook evenly even from inside. So be patient don't rush to roast & slowly roast to a light brown color. Cool & coarsly grind the dal such that its powdery yet you can feel it grainy just like in a scrub. (I hope, I was able to explain it for you to understand with my choice of words.....). Mix in powder sugar, powdered dal & warm ghee. Make laddoos or flat discs out of it pressing in between your palms. If difficult to form sattu you can add a little more ghee.
Tip : you can use roasted chana in place of gram dal.