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Protein-Rich, No Sugar Sattu & Makki Ke Laddu // Indian Energy Balls

Protein-Rich, No Sugar Sattu & Makki Ke Laddu // Indian Energy Balls

Good to boost your immunity when the weather changes and good to strengthen your body to fight infections – these Ladoos are a MUST-HAVE during the colder season. It gives you a burst of energy and that is why you can eat them in the morning. These are rich in proteins and fibers. Most importantly, these are highly addictive and irresistible. You can’t have just one. So, Beware!

Story Time

Let me share one secret with you. No matter how much I avoid eating too many sweets, I lose control when it comes to Ladoos. Literally! I am a big fan of besan ladoos, motichoor ladoos and gond ke ladoo. For me, these are highly addictive and irresistible. I simply can not eat just one. In fact, I can easily have 2 to 3 Ladoos in one go. Hard to believe, Right? By the way, I found a partner (my husband) who is just like me when it comes to Ladoos 😀

My mom and even my mother-in-law make big-size Ladoos. And since we can not stop at just one piece, we end up eating a lot more quantity of it. That is why I make slightly smaller size Ladoos. I try to fool my brain like this. I eat less quantity of it and let my mind think that I already had two pieces and I should stop. It is weird but works for me. You can also try that and let me know if this trick works for you too.

What is Sattu?

Sattu is a protein-rich flour made of roasted Bengal Gram (chana). Traditionally, it is made by roasting Bengal Gram with their peels and then grinding them into flour. But in some places, it is made by roasting different grains and nuts. For example, Sattu is also made by grinding Bengal Gram, Millets, Barley, Pulses, Almonds, Cashews, etc.

It is rich in calcium, iron, vitamins, and minerals.

What is Makki Ke Ladoo (Cornmeal Energy Balls)?

Makki Ke Ladoo, Maize Flour Ladoos, or Cornmeal Energy Balls is a traditional Indian sweet or mithai recipe. It is often made during the winter season because all the ingredients are good to keep your body warm, strengthen your immunity, and give you a boost of energy too.

It contains Cornmeal (Makki Ka Aata or Maize Flour), gram flour (besan), turmeric powder, nuts, and seeds, jaggery or sugar, and ghee. This blog is a reminder to grab all the ingredients and make it when the winters are still there. These are also called makki ke aate ki pinni, or energy balls in English.

What is the difference between cornmeal and cornflour?

I get this asked so many times if cornmeal and cornflour are one and the same thing. And the answer is – No! They are as different as Wholewheat Flour (Aata) and All-Purpose Flour (Maida). Cornmeal and cornflour are derived from the same ingredient and that is ”Dried Corn”. Cornmeal is basically flour made out of corn and it is yellow in color. It feels gritty too. Cornflour is also flour but it is much more processed till it is absolutely fine and changes to white in color.

Cornmeal or makke ka aata (in Hindi) is used to make chappatis or rotis which we often served with sarson ka saag. It is yet another Indian delicacy. On the other hand, cornflour is used as a thickening ingredient which is often used to thicken soups, sauces, and curries. I would suggest you be careful while buying because different countries have different names for these ingredients.

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Is this recipe vegan-friendly?

Yes. Of course! The only non-vegan or dairy product used in this recipe is Ghee. But it can easily be replaced by vegan ghee or coconut oil.

Also, to make these Ladoos vegan, follow the recipe of Vegan Ladoos.

How to store Sattu and Makki Ke Ladoo?

Sattu and Makki Ke Laddu can be stored in an air-tight container at room temperature for around 3 to 4 weeks. It can last a long time so you can make a big batch. But let me warn you, these are highly addictive and irresistible and you won’t be able to have just one. They finish very fast.

Ingredients List – for quick reference

Sattu and Makki ke Laddu (ladoo)

Cooking Method – for quick reference

Sattu and Makki ke Laddu (ladoo)

Sattu and Makki ke Laddu (ladoo)

Sattu and Makki ke Laddu (ladoo)

More Energy Balls or Laddu – just as good

  1. Vegan Pinnis / Vegan Gond Ke Ladoo
  2. Date Rolls (No Sugar Khajur Barfi)
  3. Amaranth and Dates Energy Bars
  4. Gond Ke Ladoo
  5. Bajre Ke Ladoo (Pearl Millet Energy Balls)

More Winter Recipes

  1. Maggi Ramen
  2. Amla & Beetroot Juice
  3. Spicy Miso Ramen
  4. Vegan Spinach Pesto
  5. Spinach and Banana Smoothie

Now grab all the ingredients because you are ready to make this delicious sweet treat at home. I am sure you and your family will enjoy it and from now on will never buy it from the shops. Homemade ones are always tastier and contain the best quality ingredients. These are good for a quick and easy grab-and-go breakfast, snack, and even for an everyday dessert. You can even consume it in the morning with some warm milk. That keeps you full and energetic for a long time.

If you try this recipe and like it too, please share the photo of your creation on Instagram and tag us @thefearlesscooking. We just love to see your recreation of our recipes.

Happy Cooking 🙂

Love from us

Richa & Jatin

Protein-Rich, No Sugar Sattu & Makki Ke Laddu // Indian Energy Balls

Healthy. Nutritious. Delicious.

A sweet recipe that can boost immunity and strengthen your body - what else do you need? This Sattu & Makki ke Laddu are rich in nuts and seeds and give you an instant boost of energy. These are perfect for grab-and-go breakfast and also for a healthy snack. Make it!

35

Servings

5 min

Prep Time

15 min

Cook Time

20 min

Total Time


Ingredients

Flours

Spices

Nuts and Seeds

Sweetener

Oils and Fats

Steps

Roast Flours
  1. In a large pan, dry roast flours - Sattu and Makki Ka Aata (Cornmeal) - until fragrant and toasty, about 10 min on medium-low flame. Keep stirring continuously to avoid burning. 
  2. Once done, transfer them to a large bowl. 
Roast Nuts and Seeds
  1. To the same pan, add almonds, hazelnuts, pumpkin seeds, and sunflower seeds. Roast on low flame for about 4 to 5 minutes, until lightly brown. 
  2. Once roasted, coarsely grind them along with ginger powder and raisins. 
  3. Transfer them to the same bowl in which you have roasted flour. 
Roll and Shape
  1. Add jaggery powder and mix everything well. 
  2. Add ghee gradually and mix well. Check if you can make a firm ball from the mixture. If not, add more ghee. 
  3. Start shaping the mixture into small balls - the size of a table tennis ball. To do this, take some mixture in your palm and press it tightly in your fist. Once it comes together, roll it in between your palms and shape it into a ball. Repeat the same with the remaining mixture. 
  4. Shaping is easier when the mixture is warm. If it gets cold, it doesn't bind easily. Reheat in that case.
  5. Once done, let them cool down completely before transferring them to an air-tight container. 
  6. You will get around 35 Laddus from this recipe.
Notes
  1. Easy Swaps: Nuts and Seeds - Use any that's available. Jaggery Powder - Add refined sugar, coconut sugar, or date sugar. Ghee - Use vegan ghee or coconut oil instead. (check the recipe for vegan ghee in the FAQs section)
  2. Use flour in any ratio you like. 
  3. This recipe will make around 35 Laddus.

FAQs

What is Sattu?
+

Sattu is a protein-rich flour made of roasted Bengal Gram (chana). Traditionally, it is made by roasting Bengal Gram with their peels and then grinding them into flour. But in some places, it is made by roasting different grains and nuts. For example, Sattu is also made by grinding Bengal Gram, Millets, Barley, Almonds, Cashews, etc.


What is the difference between cornmeal and cornflour?
+
I get this asked so many times if cornmeal and cornflour are one and the same thing. And the answer is – No! They are as different as Wholewheat Flour (Aata) and All-Purpose Flour (Maida). Cornmeal and cornflour are derived from the same ingredient and that is ”Dried Corn”. Cornmeal is basically flour made out of corn and it is yellow in color. It feels gritty too. Cornflour is also flour but it is much more processed till it is absolutely fine and changes to white in color. Cornmeal or makke ka aata (in Hindi) is used to make chappatis or rotis which we often served with sarson ka saag. It is yet another Indian delicacy. On the other hand, cornflour is used as a thickening ingredient which is often used to thicken soups, sauces, and curries. I would suggest you be careful while buying because different countries have different names for these ingredients.

Is this recipe vegan-friendly?
+
Yes. Of course! These Sattu and Makki ke Laddu are vegan-friendly. The only non-vegan or dairy product used in this recipe is Ghee. But it can easily be replaced by vegan ghee or coconut oil. Also, to make these Ladoos vegan, follow the recipe of Vegan Ladoos.

How to make Vegan Ghee at home?
+

To make vegan ghee (or ghee substitute) at home, take vegan butter (400 grams) and cook it in a saucepan on medium-low flame. It will form bubbles. Cook it for around 20 minutes and you will see some light brown particles settled at the bottom of the pan. That’s a visual clue that it is done. Strain it in a jar and cool completely. It will even solidify just like ghee. That is what I use to make vegan Laddu (or Ladoo).

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