PESARLA SATTU PINDI
a delicious flour like dessert made of Whole mung bean/Whole green gram, Sugar/jaggery and cardamom. A traditional and divine offering made during Bathukamma celebrations.
Servings: 4 people
Ingredients
- 1 cup Whole mung bean/yellow dal
- 1 cup Sugar / Jaggery
- 2 pods Cardamom
- 3 tbsp Ghee
For making Pesarla sattu pindi muddalu/Moong dal laddu
- ¼ cup Ghee
Instructions
- Heat a skillet, dry roast the Whole moong dal/yellow dal on medium flame until they turn golden brown.
- Transfer them to a wide plate and bring it to room temperature.
- Blend the roasted whole mung bean 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 mung bean.
- Finally add in 2 tbsps of melted ghee and gradually rub it in. And it's ready to serve.
For making Pesarla sattu pindi muddalu/Mung bean laddu
- Add more melted ghee to the powdered mung bean and sugar mixture 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 pesarla sattu pindi muddalu/mung bean laddus.
Notes
- You can also make similar sattu pindi and sattu pindi muddalu with Chana dal and urad dal.
- You can also substitute whole mung bean with yellow lentils/moong dal.
- These stay good upto 2 weeks at room temperature.