Makka sattu pindi, is a divine powder like offering made with dried maize kernels, cardamom and sugar. A traditional and divine offering made during Bathukamma celebrations in Karimnagar area. Maize is a traditional crop in Telangana, we dry the maize and use it in various dishes. 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.
Makka sattu pindi is made by popping the dried maize kernels into popcorn and later powder to a fine powder. Adding powdered sugar/jaggery give it a good mix and later rub few tbsps of ghee into this mix. The same mixture is used for making Makka sattu pindi muddalu you can also call this as POPCORN LADDU, an instant bliss balls made of makka sattu pindi 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.
MAKKA SATTU PINDI
Ingredients
- 1 cup Dried maize kernels
- ½ cup Sugar/jaggery
- 2 tbsp Ghee
- 2 pods Cardamom
For making Makka sattu pindi muddalu
- ¼ cup Melted ghee
Instructions
- Heat a 3-quart thick-bottomed saucepan on medium high heat.
- Add a tbsp of ghee and add the dried maize/corn kernels in small batches to ensure even popping.
- Cover the pot, remove from heat and count 30 seconds and Return the pan to the heat.
- Once the popping slows to several seconds between pops, remove the pan from the heat, remove the lid, and dump the popcorn immediately into a wide bowl.
- In a blender jar, add the popped maize/corn and blend to a fine powder and transfer them to a mixing bowl.
- Now finely powder the sugar with cardamom pods or you can use jaggery powder instead. Add it to the blended corn powder.
- Add in 3 tbsp of melted ghee and gently rub in to the mixture.And it's ready to serve.
For making Sattu pindi muddalu/laddu
- Add more melted ghee to the powdered corn powder 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 makka sattu pindi muddalu/popcorn laddus.
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