Godhuma sattu pindi, is a powder like offering made with whole wheat flour, cardamom and sugar. A traditional dish made during Bathukamma celebrations in Karimnagar area. Sattu pindi 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 an instant laddu made of roti, sugar/jaggery and flavored with cardamom, cinnamon and fennel seeds.
Godhuma sattu pindi is made by dry roasting the whole wheat flour until the raw smell of flour fades away and turns a pale golden brown. To this roasted wheat flour, we add powdered sugar/jaggery, cardamom powder give it a good mix and later rub few tbsps of ghee into this mix. The same mixture is used for making Godhuma sattu pindi muddalu you can also call this as ATTA LADDU, an instant bliss balls made of whole wheat flour, sugar/jaggery and melted ghee. Later they are rolled and shaped like laddus and offered it to Goddess Gowri Devi.
Checkout detailed article on Bathukamma and other offerings made for bathukamma.
GODHUMA SATTU PINDI
Ingredients
- 1 cup Whole wheat flour
- ¾ cup Sugar/Jaggery
- 1 pod Cardamom
- 2 tbsp Ghee
For making Godhuma sattu pindi muddalu/laddu
- ¼ cup Ghee
Instructions
- Heat a skillet, add whole wheat flour and dry roast on medium flame until the raw smell of flour goes and turns pale golden brown.
- Transfer the roasted wheat flour onto a plate and let it cool down.
- Add powdered sugar/powdered jaggery and cardamom powder to the roasted wheat flour and give it a good mix.
- Now add in 2 tbsp of melted ghee and gently rub into the flour and sugar mixture. Serve the godhuma sattu pindi.
Making Godhuma sattu pindi muddalu
- Add more melted ghee to the above made sattu pindi and bring everything together.
- Now take a handful of mixture at a time and tightly roll and shape them into balls or laddus.
- Let the sattu pindi muddalu/laddus air dry for about 3-4 hours or overnight.
- Serve the godhuma sattu pindi muddalu/atta laddu.
If you’ve tried this recipe and loved it, I’d love to hear your feedback by tagging your photo and share it with #mycurryveda on Instagram @mycurryveda or on Facebook . Also follow @taste.of.telangana on Instagram for more traditional recipes, culture and stories.
