Sathu Maavu Urandai is a nutritious and wholesome Indian sweet made from health mix powder (Sathu Maavu). It's packed with the goodness of various grains, pulses, and nuts, making it an excellent snack, especially for kids and those seeking an energy boost. These energy balls are easy to make, require...
Ingredients
- 1cupSathu Maavu (health mix powder)
- 1/2cuppowdered jaggery
- 1/4cupghee (clarified butter)
- 2tbspfinely chopped nuts (almonds, cashews, or peanuts)
- 1tbspsesame seeds (optional)
- 1tspcardamom powder (optional)
- 1pinchsalt
How to make Sathu Maavu Urandai
Dry Roast the Sathu Maavu
In a wide pan, dry roast the Sathu Maavu on medium heat for 5-7 minutes until it releases a nutty aroma. Stir continuously to prevent burning. Once roasted, transfer it to a plate and allow it to cool.
Roast Nuts and Sesame Seeds
In the same pan, dry roast the chopped nuts and sesame seeds (if using) for 2-3 minutes until they turn golden and fragrant. Set them aside.
Melt the Ghee
In the same pan, melt the ghee on low heat. Turn off the heat once fully melted.
Mix the Ingredients
In a mixing bowl, add the roasted Sathu Maavu, powdered jaggery, cardamom powder, roasted nuts, sesame seeds, and a pinch of salt. Mix everything well.
Shape the Urandai
Gradually pour the melted ghee into the mixture and combine. The mixture should hold together when you press it between your fingers. If needed, add a little more ghee.
Take small portions of the mixture and roll them into bite-sized balls. Repeat for the entire mixture.
Cool and Store
Let the Sathu Maavu Urandai cool completely. Store them in an airtight container at room temperature for up to a week.
Tips & Tricks
Adjust sweetness by adding more or less jaggery according to your taste preference.
You can add more nuts or dried fruits like raisins or chopped dates for extra flavor and texture.
Ensure the Sathu Maavu is roasted properly to avoid a raw taste in the final product.
If the mixture is too dry to form balls, add extra ghee or a little warm milk (for immediate consumption, as milk reduces shelf life).
For a vegan version, substitute ghee with coconut oil.
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