Sattu Sharbat (Cooling Roasted Gram Drink)
A no-cook Indian summer drink made with roasted gram flour (sattu), lemon, jaggery or sugar, roasted cumin, and black salt. Sweet-tangy style with a savory variation option. Serves two tall glasses.
Equipment
- Mixing bowl
- Small whisk or fork
- Spice grinder (optional, for coarse sattu)
Ingredients
For 2 tall glasses (about 350 ml each after ice)
- 4 tbsp fine chana sattu about 40 g; roasted gram flour
- 2½–3 cups cold filtered water divided
- 2–3 tbsp grated jaggery adjust to taste; or 1½–2 tbsp sugar
- 2 tbsp fresh lemon juice from about 1 small lemon
- ½ tsp roasted cumin powder bhuna jeera
- ¼ –½ tsp black salt kala namak; plus a pinch of fine salt if needed
- 6–8 fresh mint leaves optional; torn
- Ice cubes
- Lemon wheels or extra mint for garnish (optional)
Instructions
Mix without lumps
- Add sattu to a bowl with about ½ cup cold water. Whisk until smooth and lump-free.
- Whisk in lemon juice, cumin, black salt, and jaggery or sugar until mostly dissolved. If jaggery is chunky, grate fine or dissolve in 1 tbsp hot water, cool slightly, then add.
- Stir in remaining cold water. Taste and balance sweet, sour, and salt.
- If using mint, bruise leaves, stir in, and let sit 2–3 minutes. Strain if you want a clear pour.
- Serve over ice with garnish.
Notes
For a savory namkeen version, skip sweetener; add more salt, green chili, chopped onion, coriander, and optional mustard oil to taste.
Mixed sharbat keeps in a clean jar in the refrigerator up to 24 hours; stir before serving.
Pure chana sattu is gluten-free; check labels on blended sattu for barley or wheat.
If the drink tastes dull, adjust lemon and salt before adding more sattu.
Tried this recipe?Let us know how it was!