sattu drink or sattu sharbat recipe with step by step photos – healthy summer drink made with roasted gram flour. roasted black chickpea flour is also known as chane ka sattu.
i first got introduced to sattu as an ingredient, when we stayed for some days at my husband’s friends place, about 6 years back. since on occasions, i would cook in the kitchen, one fine day when looking for besan, i opened up a jar of a light yellow colored flour with such a roasted good aroma of chana. i did guess it is a flour made from roasted chana, but did not know its culinary uses then.
later we asked the friend and he said its called as sattu and this one he had got from bihar. my husband’s friend being from bihar, also told us that they make both sweet and savory drinks with the flour as well as sattu ke parathe, litti chokha and even sattu ke ladoo.
till now i have just gone the easy route with sattu. i only make sattu drinks 🙂 i buy organic sattu flour and just mix the sattu flour with water. add flavorings and seasonings and the sattu drink is ready to be served. both sweet as well as savory drinks can be made with sattu. here’s the flour pic for you.
chane ka sattu, can be made at home, but its a time taking process. an easy way is buy some roasted chana without the skin. then grind them to a fine powder. seive and store in a bottle.
these drinks made from sattu are cooling in nature plus nutritious too. having a low glycemic index, sattu is good for diabetics. in this post i am sharing the sweet version. you can call it sweet sattu drink or sattu sharbat. i have also added the savory or namkeen sattu drink. sattu is good for both kids and adults alike.
for this sweet or meetha sattu, you can use jaggery, raw sugar or honey as a sweetener. i make with both sugar and jaggery, but partial to the one made with jaggery. below picture is of meetha sattu made with jaggery.
the recipe serves 3, though you can just increase the proportions and make a mug full of sattu drink and refrigerate.so do try this meetha sattu in the summers.
if you are looking for more beverages then do check nannari syrup, thandai, panakam, jigarthanda, neer majjige (spiced buttermilk), aam ka panna and punjabi sweet lassi recipe.
meetha sattu recipe card below:
sattu sharbat recipe - cooling sweet drink made with roasted black chickpea flour. a popular summer cooler from bihar.
- 1.5 litres chilled water or water at room temperature
- 6 tablespoon sattu (roasted black chickpea flour)
- 4 to 6 tablespoon regular sugar or organic unrefined cane sugar or jaggery - add as per taste
- ¼ teaspoon black salt or 2 to 3 pinches of black salt (optional)
take chilled water in individual glasses. you can also take all of the chilled water in a mug and then mix.
add 2 tbsp sattu in each glass.
add sugar or jaggery as per taste. i usually add 2 to 3 teaspoon of sugar or jaggery powder per serving.
add a pinch of black salt in each glass. for some tang, you can also add lemon or lime juice.
stir and mix everything very well.
serve after mixing. or you can even chill and serve later. the flour settles down, so if serving later, do stir and serve..
recipe can be doubled or tripled.
how to make meetha sattu recipe:
1. take chilled water in individual glasses. you can also take all of the chilled water in a mug and then mix.
2. add 2 tbsp sattu in each glass. you can make the drink thick or thin. you can also add 2 tbsp sattu if you want.
3. the flour will settle down at the bottom of the glass.
4. add sugar or jaggery as per taste. i usually add 2 to 3 teaspoon of sugar or jaggery powder per serving.
5. add a pinch of black salt in each glass. for some tang, you can also add lemon or lime juice.
6. stir and mix everything very well. breaks small lumps if any with the spoon.
7. serve meetha sattu drink after mixing. or you can even chill and serve later. the flour settles down, so if serving later, do stir and serve.
Anamika Chaturvedi says
A very simple method of making sattu drink is to mix sattu in very little water with hand blender. Once a thick concentrate is obtained , add sugar and little water and blend again. Once all the lumps are removed, add ice and more water. Nice drink is ready
dassana amit says
Thanks Anamika for sharing this method of making this easy sattu drink.
pradeep singh says
thank you for the recipe. however, I have an issue to acquaint you with. I prepared the sweet sattu some days ago but the flour did not mix well and when I drank it, the flour remained stuck to the inside of the glass. can the flour be cooked in water for a while to get a paste like consistency and drunk later(hot or cold as preferred)?
dassana amit says
looks like the flour is not made from well roasted chana. if the chana is roasted well, then the flour from it does not remain stuck when mixed with water. if you taste this flour, it will be similar to the taste of besan. sattu made from properly roasted chana, tastes different. you can cook the flour in water for some time and then have the drink. it will still be healthy.
Sagarika says
One trick to avoid clumping is to put sattu in water instead of first putting sattu in the glass first and then adding water. Also using a blender instead of stirring by hand is the way to go.
dassana amit says
sagarika, thanks for the suggestion and tips.
NISHTHA says
Can I roast besan flour to make sattu?
dassana amit says
roasting besan won’t give you the same taste and flavor as sattu. kala chana is first soaked for some hours and then roasted on sand. then the chana is ground. you can buy roasted kala chana which is easily available in grocery stores (with skin as well without skin). if skin is there, then remove it as it can be irritating to the throat. then grind finely in a mixer-grinder. before grinding, do check if the chana is roasted well. if not roasted well, then you can roast it for some minutes in a kadai.
NISHTHA says
Thank you so much for explaining this in great detail 🙂 I have always admired the way you take efforts to answer and acknowledge each and every question / comment posted here. Stay blessed always!
dassana amit says
thank you very much nishtha 🙂