Sattu Ke Ladoo by Chef Ankur Kishor
Recipe by
Chef Ankur Kishor
Currently Working as a Lecturer in Indian Culinary Institute, Noida (Ministry of Tourism, Government of India). Previously Worked as a Junior Sous chef at Le-Meridian Hotel, New Delhi and specialised in Indian Cuisine.
Ingredients
- 125 ml Desi Ghee (clarified butter)
- 125 gms Sattu Flour
- 250 gms Bura (finely grained sugar)
- 50 gms Sugar karara (Crunchy thick sugar)
- Few strands Saffron
- 30 gms Green Cardamom Powder
- 20 gms Cashew nuts
- 20 gms Almonds
- 20 gms Pistachio
- 2 Silver Leaves
- 20 ml Milk
Method:
- Heat desi ghee in a kadhai, add sattu flour on low flame and give it a light brown colour. Stir continuously so that it will not stick on the bottom of kadai. Remove from heat and keep aside till the time it is cool.
- In a non-stick pan, on slow flame, add desi ghee.
- Add chopped cashew nuts, almonds and pistachio until its light brown colour and keep aside.
- In a cup, add lukewarm milk, soak saffron and keep aside.
- Take a mixing bowl, add roasted dry fruits and light brown sattu flour, saffron milk, green cardamom powder, bura and karara sugar. Mix well and keep aside.
- Make small balls by pressing the above mixture.
- Serve it with garnish of silver leaves and dry fruits on top of it.