Rajasthani Teej Dalia Sattu | Teej Pinda

There are various types of Sattu made from rice flour, chickpea flour, wheat flour, and split roasted gram dal for the festival of Teej.

This is a simple and quick recipe of making Saatu for Teej using Split Dalia (aka Phutaani Daal).  The same recipe can be used to make Dalia Ke Laddoo as well.

(Click here if you're looking for some Marwari Teej Saatu Decoration Ideas.
Click here if you want to learn about some customs for Badi Teej festival.)

Saatu for Rajasthani festival Teej

The quantities used here are for a small batch, but you may multiply each item if you would like to make larger amount.

You'll need:

1 cup powdered split dalia

1/2 cup powdered sugar

1/2 cup melted ghee

1 tsp cardamom powder

Almonds, Pistachios, Cashew nuts, Cloves, or your choice of items for decorating

1)  If you already have powdered dalia &and powdered sugar at home, go ahead with Step 2.  Otherwise, grind the split dalia and regular cane/granulated sugar individually in your grinder to a fine powder and then use the required quantities as stated in the recipe.

split dalia (phutani dal / futaani dal) for dalia ka sattu

2)  Here I have everything ready:  Powdered dalia, powdered sugar, cashews & almonds, melted ghee, and cardamom powder.  I slide the chopstick over measuring cup and measuring spoon for exact measurements of dry ingredients.  I am using twice the quantities of each to make larger amount.

ready with ground split dalia, powdered sugar, melted ghee, cardamom powder, cashews and almonds

3)  Now mix the dalia powder, cardamom powder, and powdered sugar well using fingers.

4)  Once mixed well, add warm ghee, 1 Tbsp at a time, and mix well rubbing with fingers until you are able to almost form a dough.  You might not use up all the ghee, OR, more than 1/2 cup ghee may be required for this batch - depending on your dalia powder and sugar quality.  But overall, you want to avoid adding too much ghee at once.  It's the key to getting good consistency of saatu/laddoo.

5) One recommendation is to try making one small laddoo midway through the process, and then slowly separating into two pieces from the center.  This way, you can check 2 things:

     a) smoothness of laddoo while rolling it into a ball as well as from the outside,

     b) whether it is separating easily without breaking into pieces/crumbs.

This way you can decide how much more warm ghee to be added.

Once you are ready, you can give it a shape of your choice:  make it a ball for laddoo, make it as a small patty, set the mixture in a small or big plate by tapping it with palms until smooth.

making saatu for teej

6)  Now you may decorate it as you wish!  I made these for Teej 2011.  You may take some ideas from these and make yours nice & creative next year  :-)

Phutani Dal ka Sattu for Rajasthani/Marwadi Festival Teej

NOTE: This creative work is a copyright of Spusht.  You do not have to rights to imitate the design just to upload the same thing on your blog/site.  Give the credits, link back.

This is how it should look like after sliced.  Smooooooth  :-)

• Tip:   It is best to decorate the sattu with dry fruits while it is still warm so they can be easily placed and pressed.  Doing this the next day is difficult, but not impossible, don't worry.

• Note:  If you are fasting on Teej, do NOT taste the mixture while making.  The recipe given is perfect for a smooth, soft, and sufficiently sweet saatu/laddoo if made correctly, so don't worry  :-)

And hey, this sweet is not limited to only Teej.  You may enjoy it any time!

(Click here if you are looking for some more Marwari Teej Saatu Decoration Ideas.
Click here if you want to learn about some customs for the Badi Teej festival.)

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