Sattu Alsi Meva Ke Laddoo

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Sattu Alsi Meva Ke Laddoo

Preparation of laddoos is a must during festive season and special occasions.  Sattu Alsi ke Laddoo are very unique, healthy, nutritious and delicious as they have the goodness of dry fruits, flax seeds and sattu.  These laddoos are very good for the overall development of kids as well as elders, especially during winters  Very ideal for gifting purpose as they have a long shelf life. 

Cooking Time

Preparation Time :10 Min

Cook Time : 30 Min

Total Time : 40 Min


Serves : 15
  • 1 cups sattu flour

  • 1/2 cups wheat flour

  • 15 nos cashewnuts roasted

  • 15 nos almonds roasted

  • 1 1/2 cups pure ghee and 2 teaspoons ghee for greasing

  • 1 tsp elaichi powder

  • 2 cups refined powdered sugar

  • 2 nos melon seeds (meengi) roasted

  • 2 tsp flax seeds, roasted

  • 1 cups fox nuts dry roasted

  • 1 tsp chironji /chiroli dry roasted

  • 1 tbsp khas khas/posto dana dry roasted


  • Sieve the sattu flour and wheat flour separately through a fine sieve and set aside.
  • Dry roast the dry fruits, flax seeds, fox nuts and khas khas separately.
  • Coarsely grind cashew nuts, flax seeds, chironji, melon seeds and almonds and set aside.
  • Coarsely grind the fox nuts and keep aside.
  • Melt half cup ghee in a kadhai and add wheat flour and cook on low heat till it is fragrant and slightly brown in colour.
  • This normally takes about 15 to 20 minutes.
  • Similarly roast the sattu flour in ghee, on a low flame for just 5 minutes.
  • Switch off the flame and let it cool down to room temperature.
  • Add the coarsely grinded fox nuts to the roasted flours mixture
  • Add the refined powdered sugar, dry fruits , melon meengi, flax seeds and cardamom powder to the roasted flours and mix well.
  • You may use your hands to mix this, add some more melted ghee if required in order to bind the laddoo mixture well.
  • Shape into walnut sized round laddoos and store in an airtight container when completely cooled.
  • Serve to your loved ones as and when required
  • My tip - We can also dry roast the flour halfway and then add ghee and again roast on a low flame