Kobbari sattu pindi, is a delicious sweet powder made with dry coconut, cardamom and sugar. A traditional and divine offering made during Bathukamma celebrations in Karimnagar area. You can see Telangana region doesn’t use fresh coconut much in their daily cooking but the dried coconut has a major role. It is used in adding a nutty flavoring for the stir fried veggies, stews and we even make coconut flavored rice.
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 kobbari sattu pindi, dry roast the desiccated coconut/grated dry coconut, 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. This same mixture can be used to make Kobbari Sattu pindi muddalu. An instant laddu made of coconut, sugar and ghee. Using the kobbari sattu pindi, add little more melted ghee and shaped like laddus. These are offered to Goddess Gowri Devi during bathukamma celebrations.
Checkout detailed article on Bathukamma and other offerings made for bathukamma.
KOBBARI SATTU PINDI
Ingredients
- 1 cup Desiccated coconut
- ¾ cup Sugar / Jaggery
- 1 pod Cardamom optional
For making Kobbari sattu pindi muddalu/dry coconut laddu
- ¼ cup Ghee
Instructions
- Heat a skillet, dry roast the desiccated coconut/grated dry coconut on medium flame until they turn golden brown.
- Transfer them to a wide plate and bring it to room temperature.
- Blend the roasted desiccated coconut 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 coconut.
- Give it a good mix and if needed add a tbsp of ghee only if needed as coconut is oily itself and gently into the mix. And it's ready to serve.
For making the Kobbari sattu pindi muddalu/dry coconut laddu
- Add in more melted ghee to the above made mix and gradually rub it in and roll and shaped into balls like laddus .
- Let the laddus air dry for about 2-3 hours or overnight.
- And it's ready to serve. These laddus stay fresh upto 2 weeks stored in an airtight container.
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