Nuvvula sattu pindi, is a powder like offering made with sesame seeds, cardamom and sugar. A traditional and divine offering made during Bathukamma celebrations in Karimnagar area. Sesame has predominant role in Telangana cuisine, not only it does feature in our daily cooking yet in festive food too. Sesame seeds have a major significance during the festival of Sankranthi.
This sattu pindi is shared with other sumangali’s who’re playing Bathukamma. It is basically a dry powder like ingredient that is high in nutrients and is often called the powerhouse of energy. The most commonly made sattu pindi is with Moong dal or wheat flour.
In Telangana, Warangal region they make five types of SADDHULU or flavored rice for Saddhula bathukamma. In Karimnagar region, five types of Sattu pindi/Samili/Chamili or Sattu pindi muddalu is made as an offering, which is a powdered grains/pulses/rice mixed with sugar and ghee. And in Nizamabad region, people offer Mallida muddalu, an instant laddu made of roti, sugar/jaggery and flavored with cardamom, cinnamon and fennel seeds. To make nuvvula satu pindi is generally made by dry roasting the sesame seeds, grinding it and then later mixed with sugar and jaggery with a hint of cardamom. Later couple tablespoons of ghee is rubbed into the flour, so that it makes it easier to eat.
Sattu pindi muddalu is an instant laddu made of sattu pindi and melted ghee. They are rolled and shaped like laddus and offered it to Goddess Gowri Devi. We offer this Nuvvula sattu pindi on day 1 of bathukamma celebrations i.e., Engili poola bathukamma.
Checkout detailed article on Bathukamma and other offerings made for bathukamma.
NUVVULA SATTU PINDI
Ingredients
- 1 cup Sesame seeds
- 1 cup Sugar/Powdered jaggery
- 1 pod Cardamom
- 2 tbsp Ghee
For making Sattu pindi muddalu
- ¼ cup Melted ghee
Instructions
- Heat a skillet, dry roast the sesame seeds on medium flame until they turn golden brown.
- Transfer them to a wide plate and bring it to room temperature.
- Blend the roasted sesame seeds with cardamom pod to fine powder and transfer it to a wide plate or mixing bowl.
- Now blend the sugar to fine powder or use powdered sugar or jaggery powder and add it to the powdered sesame seeds.
- Finally add in 2 tbsps of melted ghee and gradually rub it in. And it's ready to serve.
For making Sattu pindi muddalu/laddu
- Add more melted ghee to the powdered sesame seeds and take a handful of mix at a time.
- Roll and shape them to laddus and let them air dry for an hour or two.
- Serve the sattu pindi muddalu/sesame powder laddus.
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