Sattu Pede or bhune chane ke pede are soft, melt-in-the-mouth sweets made with roasted chickpeas (chana) and jaggery, prepared with minimal ghee to keep them healthier. This recipe results in a delicious treat that can be stored for up to three to four weeks without losing its freshness. These high protein sattu pedes are high in protein due to the chickpeas and are a delightful addition to any meal or a perfect snack to satisfy your sweet tooth in a healthier way. Sweets are not considered good for health but in this sattu peda I have used very less amount of ghee. Also I have replaced sugar with mishri or sugar candy which is a healthier version of sugar. With this amount of ingredients I have prepared almost 25 bhune chane ke pede or sattu pede.
Ingredients
- Desi Ghee Clarified Butter: 4 tablespoons
- Wheat Flour Atta: 1/2 cup
- Jaggery Mishri: 1 cup
- Milk Powder: 2 tablespoons
- Cardamom Pods: 2-3
- Chopped Nuts Cashews, Almonds, Walnuts: Optional
- Grated Dry Coconut: Optional
- Finely Chopped Pistachios: For garnish
- Dry Rose Petals: For garnish optional
- Roasted Chickpea or bhuna chana: 2 cups
Instructions
Prepare the Chickpeas:
- Take 2 cups of roasted chickpeas and place them on a clean cloth.
- Rub the chickpeas with the cloth to remove the skins. You can also use a strainer with a mesh to separate the skins from the chickpeas.
Make Chickpea Flour (Sattu):
- Grind the skinned chickpeas in a dry grinder to make a fine powder. This is your sattu.
- Sift the powder to remove any larger pieces.
- Prepare Jaggery Powder:
- Crush 1 cup of mishri into a coarse powder. If the mishri is very hard, lightly crush it using a mortar and pestle then grind it to powder.
Make the Dough:
- In a non-stick pan, heat 2 tablespoons of desi ghee.
- Add 1/2 cup of wheat flour to the pan and roast on low heat for 5-6 minutes, stirring continuously until it turns a golden color.
- Add the sattu to the roasted flour and mix well.
- Add finely chopped nuts and grated coconut if using. Continue roasting for 2-3 minutes.
- Add 2 tablespoons of milk powder to the mixture.
- Turn off the heat and mix in the powdered mishri and cardamom pods (powdered).
- If the mixture seems dry, add hot ghee little by little until the mixture binds together. Typically, about 4 tablespoons of ghee are used. You may need more or less depending on the consistency.
Shape the Pedes:
- Allow the mixture to cool slightly until it is warm enough to handle.
- Grease your hands with a little ghee and shape the mixture into small round pedes.
- Garnish each pede with finely chopped pistachios and optionally, sprinkle dry rose petals for decoration.
- Let the pedes cool completely. Store them in an airtight container. They will keep for up to 3-4 weeks.
