Sattu Maavu | Multi Grain Health Mix Laddu is a sweet made from mixed grains that is high in protein and fibre.
Laadus are the simplest and go-to sweet for any occasion. No festival or happy occasion is complete without it. These days with excess of sweet and processed food in play, using Sattu Maavu is a great way to infuse healthy ingredients in our desserts. Sattu Maavu is a mix of all grains and cereals. The grains are usually unprocessed and hence high in nutrition. For centuries this mix and concoction have been a regular drink for building health in kids and adults alike. Commonly sattu maavu kanji is used as a healthier home made food for growing babies. It is a good source of protein and fibre and hence aids in keeping one full for longer.
Usually consumed as a health drink and a substitute for breakfast or other meal, we decided to experiment and make it more irresistible by adding nuts and jaggery for taste. One of the tips to keep in mind is to use Sattu maavu made from roasted grains. It helps releasing the aroma and flavours.
Now on to the recipe. If you like this, comment and share your experience. You can also try some of our other Diwali delicacies like Chocolate Peda, Paneer Laddu, Rajbhog
About the Recipe
You should try this recipe because it’s the perfect balance of health and taste. These laddus pack serious nutrition without compromising on flavor. The roasted multi-grain flour provides protein and fiber, while jaggery offers natural sweetness and iron. Unlike store-bought sweets loaded with refined sugar, these treats actually fuel your body with good energy. They’re also incredibly versatile – serve them as festive sweets, pack them for school snacks, or enjoy with evening tea. The best part? You control every ingredient that goes in.
Why You’ll Love This Recipe
These laddus taste like childhood memories wrapped in wholesome goodness. The nutty crunch from almonds and cashews creates such a satisfying texture against the soft, sweet base. You’ll love how the cardamom adds that warm, aromatic touch that makes each bite special. The recipe is forgiving – even if you’re new to making sweets, you’ll get great results. Plus, they store beautifully, so you can make a big batch and enjoy them for weeks. Kids surely adore these, and parents feel good about serving them. The natural energy boost from jaggery beats any processed snack bar.
Cooking Tips
Keep the flame low while roasting to prevent burning the flour. The jaggery syrup consistency is key – it should coat a spoon but still flow easily. If your mixture feels too dry, add a tiny bit more ghee. Greasing your palms makes rolling so much easier. Test the jaggery syrup by dropping a small amount in water – it should hold its shape briefly before dissolving.
Serving and Storing Suggestions
This recipe makes about 20-25 medium-sized laddus and takes roughly 45 minutes to prepare. Serve them at room temperature for the best flavor and texture. Store in an airtight container in the refrigerator for up to 3 weeks. They taste great chilled or at room temperature. Perfect for festival gifting, lunch boxes, or evening snacks with tea or milk.
Similar Recipes
- Besan Laddu (Chickpea Flour Balls)
- Rava Laddu (Semolina Sweet Balls)
- Coconut Jaggery Laddu
- Mixed Dry Fruit Energy Balls
- Oats Jaggery Laddu
Nutrient Benefits
These laddus offer impressive nutritional value thanks to the multi-grain flour base. You’ll get plant-based protein, dietary fiber, and B vitamins from the sattu flour. Jaggery provides iron and minerals that refined sugar lacks. Nuts contribute healthy fats and vitamin E. The ghee helps absorb fat-soluble vitamins while adding richness. This combination supports sustained energy release, making these treats genuinely nourishing rather than just empty calories.
Sattu Maavu Laddu
Ingredients
- 300 g Sattu Maavu flour preferably made from roasted grains
- 300 g Jaggery or Palm Sugar powdered
- 30 g Almonds Coarsely broken
- 30 g Cashews Coarsely broken
- 2-3 Cardamom optional
- 20 g Raisins
- 10 g Desiccated Coconut flakes
- 30 g Ghee
Instructions
- Take a Kadhai and warm a small amount of Ghee in it.
- Add all the nuts, raisins and coconut mixture in the ghee and roast it on low flame for 30sec - 1 minute.
- Set this aside.
- Heat the remaining ghee and roast the flour until it releases and aroma - around 7-8 minutes.
- In the meantime, add some water in the jaggery and heat it until it dissolves.
- Filter the Jaggery water and bring it back to the stove and allow it to simmer until it thickens.
- Grind the cardamom seeds and powder it.
- Take the jaggery water, nuts mixture, cardamom powder and some additional ghee and add it to the Sattu Maavu.
- Stir well until it thickens to a dough like consistency.
- Take it aside and pinch balls to make laddus.
- You can grease your hands with a bit of ghee to aid in rolling.
- Refrigerate and store in an airtight container.
Sign up for our newsletter
Add Awesome Cuisine as a Preferred Source
Frequently Asked Questions
Can I use regular sugar instead of jaggery?
Yes, you can substitute with powdered sugar, but you’ll miss out on jaggery’s mineral content and unique flavor. Use about 250g sugar instead of 300g jaggery since it’s sweeter. The texture will be slightly different, and you might need less liquid.
What if I don’t have sattu flour?
You can make your own by dry roasting mixed grains like wheat, barley, and chickpeas, then grinding them into fine flour. Store-bought roasted gram flour works as a substitute, though the flavor will be different. Make sure any flour you use is well-roasted for the best taste.
How do I know when the jaggery syrup is ready?
The syrup is perfect when it coats a spoon and flows in a steady stream. It should be thick enough to bind the mixture but not so thick that it hardens immediately. If it becomes too thick, add a tablespoon of warm water and stir.
Why are my laddus falling apart?
This usually happens when the jaggery syrup isn’t thick enough or there isn’t enough ghee in the mixture. Add a bit more melted ghee and mix thoroughly. The mixture should hold together when pressed. Let it cool slightly before shaping – it becomes easier to handle.
