Due to the wealth of benefits they offer, superfoods are trending nowadays. Two such superfoods that are coming into the limelight are Sattu and Makhana. Both are nutrient-rich food that provides a myriad of health benefits. Both of them are a powerhouse of nutrients.
Since childhood, I have always liked Sattu. Especially during summer, eating sattu for breakfast or as a mid-day snack was one of my favorite options. The same is true for Makhana. Luckily, my kids also like Makhana. Due to the excess heat, I wanted to introduce sattu to their diet. All of us like homemade ladoos so I decided to try making ladoo with these two superfood. And they turned out very yummy.
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Benefits of sattu (roasted gram flour or Bengal gram flour)
Sattu is high in protein, fiber, and other nutrients, including magnesium, iron, and calcium.
It improves gut health, supports bone health, and enhances energy levels. It helps in detoxification, helps build muscle, regulates blood sugar, boosts immunity, improves digestion, and maintains hydration.
Word of caution!
Eating sattu is very beneficial, but due to the high fiber content, some people may feel gas, bloating, or digestive discomfort. So, it has to be eaten in moderation and preferably on an empty stomach during morning hours. It helps with our energy levels, aids digestion, and keeps us full longer.
Benefits of Makhana (fox nuts)
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They are high in protein and are anti-aging foods. Makhane help with weight loss and are great snacks for diabetics and heart patients. They are also high in fiber and aid in flushing out toxins from the body, help with fertility issues, and reduce inflammation in the body. They are good for the bones as well as the teeth and help tackle the problem of insomnia.
Word of caution!
It ma trigger digestive issues like constipation, gas, and feeling bloated. Also, a spike in insulin levels may lower blood sugar levels tremendously in patients with diabetes. They can cause allergies in some people.
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Sattu-Makhana Ladoo
You will need:
- Sattu – 2 cups
- Makhana – 2 cups
- Sugar – 1 cup
- Cardamom powder – 1 teaspoon
- Ghee – 1/2 cup
Steps:
- On a medium flame, roast makhana until crunchy. Test the crunchiness by pressing it between your thumb and index finger. Keep it aside and let it cool down completely.
- Roast sattu in the same pan. Add ghee to roast it. If you feel the mixture is dry, add the rest of the ghee. You don’t have to over-roast it, as sattu is prepared from roasted chana (grams).
- Grind makhana to a fine powder. Don’t worry if some makhana pieces do not get crushed. Add it to the roasted sattu.
- Now add sugar to the sattu-makhana mixture. If the mixture is less sweet, feel free to increase the sugar.
- Add cardamom powder. Mix it well.
- If the mixture seems dry, add some more ghee. Now mix it.
- Roll them into ladoos.
- Shelf life : These ladoos can be stored for 4-5 months outside the refrigerator.
