Biyyam sattu pindi, a delicious flour like dessert made of rice, Sugar/jaggery and cardamom. A traditional and divine offering made during Bathukamma celebrations in Karimnagar area. Rice has a major part in Telangana cuisine, no festive meal is incomplete without rice. 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.
Biyyam sattu pindi is made by dry roasting the rice and later blended to a fine powder. We add equal part of powdered sugar/jaggery to the powdered rice and give it a good mix and later rub few tbsps of ghee into this mix. Served as biyyam sattu pindi or samili/chamili. The same mixture is used for making samili muddalu, you can also call this as RAW RICE LADDU, an instant bliss balls made of rice, sugar/jaggery, cardamom and melted ghee. Later they are rolled and shaped like laddus and offered it to Goddess Gowri Devi during Bathukamma.
Checkout detailed article on Bathukamma and other offerings made for bathukamma.
BIYYAM SATTU PINDI
Ingredients
- 1 cup Rice
- 1 cup Sugar / Jaggery
- 2 pods Cardamom
- 3 tbsp Ghee
Instructions
- Heat a skillet, dry roast the raw rice on medium flame until they turn golden brown.
- Transfer them to a wide plate and bring it to room temperature.
- Blend the roasted rice with cardamom pods 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 rice.
- Finally add in 2 tbsps of melted ghee and gradually rub it in. And it's ready to serve.
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