No-Cook Sattu Energy Ladoos

1. 1
   prep

   Sift the sattu and prepare the cardamom powder.

   1.Place 1 cup sattu in a large mixing bowl and sift to remove any lumps.

   2.Remove seeds from 3 green cardamom pods and crush them into a fine powder using a mortar and pestle.
2. 2
   mix · ~2 min

   Combine all the dry ingredients.

   1.Add ½ cup jaggery powder and 1 pinch of salt to the sifted sattu.

   2.Add the freshly ground cardamom powder and the finely chopped almonds.

   3.Mix well with your hands until the jaggery powder is evenly distributed and no lumps remain.

   TIPUse your fingertips to break down any stubborn bits of jaggery powder.
3. 3
   mix · ~2 min

   Bind the mixture with ghee.

   1.Pour the melted ghee slowly over the dry ingredients.

   2.Begin working the ghee into the flour mixture using your hands, pressing and massaging until it starts clumping together.

   3.Mix thoroughly for 1 to 2 minutes until the mixture holds a shape when pressed firmly.

   TIPIf the mixture feels too dry to hold a ball, add an extra teaspoon of melted ghee. If it feels too greasy, add another tablespoon of sattu.
4. 4
   mix · ~5 min

   Divide and roll into energy balls.

   1.Divide the mixture into 8 equal portions.

   2.Take one portion at a time and press firmly between your palms, then roll into a smooth, tight ball.

   3.Roll the ball lightly over the plate to get an even, round shape.

   4.Repeat with the remaining portions.

   TIPShape the ladoos immediately after mixing — if the ghee cools and solidifies, the mixture will become harder to bind.
5. 5
   rest · ~10 min

   Rest the ladoos so they firm up.

   Place the rolled ladoos on a clean plate and let them sit at room temperature for 10 minutes so the ghee can set and the flavors can meld.

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