Sattu Ladoo

Name: Sattu Ladoo
Total time: 1800 s
Yield: 20 ladoos
Cuisine: Indian
Ingredients: 200 g Sattu powder; 100 g (plus extra as needed) Desi ghee; 1 cup Makhana; 10 pieces Almonds; 3 pods Green cardamom; 2 tsp Dry rose petals; adjust to taste Desi khand (unrefined sugar); as needed (optional, for binding) Milk

Seema Sharma @cook_26341188

Jammu

#CA26
#Cookpadapron2026
Sattu laddu
Lost & found recipes!💫

Seema Sharma @cook_26341188

Jammu

#CA26
#Cookpadapron2026
Sattu laddu
Lost & found recipes!💫

Saved

Ingredients

30 min.

20 ladoos

200 gSattu powder
100 g(plus extra as needed) Desi ghee
1 cupMakhana
10 piecesAlmonds
3 podsGreen cardamom
2 tspDry rose petals
adjust to tasteDesi khand (unrefined sugar)
as needed(optional, for binding) Milk

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Steps

30 min.

1

Heat and grease a kadai with ghee. Roast makhana and almonds until golden. Cool, then grind into a powder.
2

In the same kadai, add more ghee and sattu powder. Roast on low flame, stirring, until color changes and aroma develops.
3

Add the makhana-almond powder to the sattu mixture. Stir for a few seconds, then turn off the flame.
4

Grind desi khand, rose petals, and cardamom into a fine powder. Add to the sattu mixture and mix well.
5

Taste and adjust sugar as needed. If the mixture is dry, add more ghee or milk (if using milk, consume ladoos within a week).
6

Shape the mixture into ladoos while warm.
7