Sattu Sukhdi (Gujarati Sattu Gol Papdi)
Soft Gujarati sattu sukhdi made with roasted gram flour, ghee, and jaggery. Protein-forward gol papdi scored into diamonds or squares in one pan.
Equipment
- Heavy kadhai or pan
- Steel plate or thali for pressing and scoring
- Spatula or wooden spoon
Ingredients
For the sukhdi
- 1 cup sattu roasted Bengal gram flour
- 1/2 cup ghee plus a little extra for greasing the plate
- 3/4 cup powdered jaggery or finely grated gud; adjust to taste
- 1/2 teaspoon cardamom powder
- 2 tablespoons finely chopped almonds or pistachios optional
- 1 tablespoon warm milk optional; only if the mix looks dry
Instructions
Roast the sattu
- Grease a steel plate or thali lightly with ghee and set it nearby.
- Heat the ghee in a heavy kadhai on low to medium-low heat.
- Add the sattu. Stir continuously for 3 to 4 minutes until it smells nutty and looks slightly toasted. Do not let it darken deeply.
Sweeten and set
- Add the powdered jaggery and cardamom. Keep stirring until the jaggery melts and the mixture turns glossy and starts to pull together, about 2 to 3 minutes.
- Stir in the nuts if using. Turn off the heat.
- If the mix looks dry or sandy and will not press, fold in 1 tablespoon warm milk.
- Immediately transfer to the greased plate. Press firmly with the back of a spoon or a greased bowl so the slab is even, about 1/2 inch thick.
- While still warm, score into diamonds or squares with a knife.
- Cool completely until firm, then break or lift along the scored lines.
Optional laddu shape
- Cool the mix only until warm enough to handle, then roll into small ladoos with ghee-greased palms. Work quickly before it firms up.
Notes
Keep the sattu roast short. Over-toasting makes the slab dry and crumbly.
Powdered or finely grated jaggery melts more evenly than large chunks.
Press and score while the mixture is still warm so pieces cut cleanly.
Store cooled pieces in an airtight container at room temperature for 4 to 5 days, or refrigerate up to 2 weeks. Separate layers with parchment if stacking.
For a no-bake sattu ball version, see the sattu energy balls post linked in the article.
Tried this recipe?Let us know how it was!