High-Protein Sattu Ladoo (Protein Ladoo Recipe)
A high-protein sattu ladoo made with a ready seed and nut mix, soft dates, and pure ghee, with no sugar and no jaggery at all. Ready in about 35 minutes, this batch makes 35 to 40 ladoo that work equally well as a lunch box snack, a pre-workout bite, or a quick fix for evening hunger.
Servings 40 Laddoo
Equipment
Ingredients
- 4 cups roasted sattu 500 g
- 200 gm Tata Sampann Protein 7-in-1 Seed & Nut Mix
- 400 gm seedless dates
- 10-12 tbsp desi ghee 2 tbsp for cooking dates + 8-10 tbsp for mixing
- 1 tsp cardamom powder
Instructions
- Heat a heavy-bottomed kadai on low heat. Add the roasted sattu and dry roast for 5-6 minutes, stirring continuously, until aromatic. Transfer to a large mixing bowl.
- Add the Tata Sampann Protein 7-in-1 Seed & Nut Mix to a mixer jar and pulse 3-4 times until coarsely crushed. Add to the bowl with the sattu.
- Add the cardamom powder to the bowl and mix well.
- Heat 2 tbsp ghee in the same kadai. Add the seedless dates and cook on low heat for 5-6 minutes, stirring continuously.
- Mash the dates with the back of a spatula until soft and sticky.
- Add the cooked dates to the bowl with the sattu and seed mix.
- Add the melted ghee gradually (start with 8 tbsp), mixing thoroughly with your hands.
- Press a small amount of the mixture in your palm to check the bind. If it feels dry, add the remaining 2 tbsp ghee, one tablespoon at a time, until it binds well.
- Take about 2 tablespoons of the mixture, press firmly, and roll into a smooth ladoo. Grease your palms with ghee if needed.
- Let the ladoo cool completely before storing.
Notes
Roast sattu on low heat only; a few seconds too long turns it bitter.
Judge doneness by smell, not colour.
Pulse the seed mix coarsely, not into a powder, to keep some crunch in the final ladoo.
If dates feel dry or hard, warm them briefly in the ghee before mashing so they soften properly.
Dryness in the final mixture is almost always a ghee problem.
Add ghee one tablespoon at a time rather than adding more sattu or seed mix.
Shape the ladoo while the mixture is still warm; it firms up and becomes harder to shape once fully cooled.
Vegan substitution: replace ghee with melted coconut oil (changes flavour noticeably).
Gluten-free as long as the sattu used is chana-based, not wheat-based.