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  • Preeti Shridhar

Roasted Sattu Barfi

I had tasted this barfi first at Haldiram's.  The barfi was quite dark in color for a sattu barfi. Sattu is roasted to give it a smokey flavour. Toasted almonds not only provide a nice crunch but elevate the overall taste.

I have got a much darker color as I have used jaggery powder and not sugar.

This delicious barfi comes together very quickly.


Chana Sattu 1 1/2 cup

Almonds 1/4 cup

Jaggery Powder 3/4 cup

Ghee 1/4 cup + 1 tbsp

Milk 1/4 cup + 1 tbsp

Cardamom powder 1/2 tsp


Almonds  4 slivered


  1. Grease a 6" square baking tin or a thali.

  2. Chop and toast the almonds and let them cool.

  3. Dry roast sattu till it changes color and gets aromatic.

  4. Be careful as sattu will burn quite easily.

  5. Heat ghee in a pan.

  6. Add jaggery powder, once it melts add sattu and cardamom powder.

  7. Mix well.

  8. Add in almonds. Mix well

  9. Now add milk little by little by till everything comes together.

  10. Once the mixture starts leaving the sides of the pan, pour it into the ready baking tray or thali.

  11. Press it with a spatula or bottom of a glass to spread it evenly.

  12. Garnish with slivered almonds.

  13. Mark the cuts with a sharp knife.

  14. Let it rest for a couple of hours , then remove the pieces.

  15. Since we have used milk, it's best to keep them refrigerated.


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