Sweet Satta or Phenori or Sweet Khaja or Balushahi - Indian Kutchi Sweet - Dessert
|For the sugar syrup|
|Sugar||1 Cup (16 tbs)|
|Water||3⁄4 Cup (12 tbs)|
|Rose essence||2 Drop (Optional)|
|Cardamom powder||1 Pinch|
|Saffron||1 Pinch (Few strands used)|
|For the dough|
|All purpose flour||1 Cup (16 tbs)|
|Saffron||1 Pinch, ground (Optional)|
|Melted ghee||2 Tablespoon (Clarified butter)|
|Water||1⁄4 Cup (4 tbs) (As required)|
|For rolling the dough|
|Ghee/Oil||1 Tablespoon (Clarified butter)|
|Flour/Rice flour||3 Tablespoon (To sprinkle while stacking rotis to layer)|
|Oil||1 Cup (16 tbs) (For deep frying)|
|Pistachio powder||1 Tablespoon (As required for the garnish) (Optional)|
To prepare the dough:
1. In a bowl add all purpose flour, a pinch of saffron, mix lightly.
2. Add the melted ghee (clarified butter), mix well.
3. Add water gradually, a little at a time and make a soft dough. Smear a drop of ghee on the surface of the dough to make it smooth.
4. Cover the prepared dough and let it rest for at least 15 minutes. Meanwhile prepare the sugar syrup.
To prepare the sugar syrup:
5. In a pot, take sugar and water, bring it to a boil. When it boils, add a few drops of lime juice to prevent it from crystallization.
6. Let it boil for about 5 to 6 minutes. Add rose essence, cardamom powder and a few strands of saffron.
7. Let it continue to boil for about 8 to 10 minutes, then simmer for a few minutes and turn off the heat.
8. Divide the dough into 4 equal parts. Take each portion and (keep the rest of the dough covered), flatten it, roll very thin rotis. While rolling you can smear a little ghee to help easy rolling. Do not dust with flour.
9. Set each rolled roti aside.
10. Take one at a time, dust with rice flour or all purpose flour, spread ghee over it and then place a second roti on top of it. Repeat the process until all four rotis are stacked one on top of the other.
11. Finish the dusting and spreading ghee on the topmost roti as well.
12. Roll from one end, firmly and tightly to form a pipe like shape. Once done, cut 1/2-inch pieces and set aside.
13. Take each piece, press it down to flatten with your palm on the board. Roll it slightly to a small round. Repeat for each one and set aside.
14. Heat oil in a pan for frying, and fry the satta at low heat until golden brown. (Keep the pan with warm sugar syrup beside the pan used for frying).
15. Remove the fried sattas and immerse them into the sugar syrup for about 30 seconds to coat both sides well with the syrup.
16. Remove the syrup coated sattas and sprinkle with pistachio powder when warm.
16. Serve the sattas on special occasions like Diwali. Sattas without coating with sugar syrup maybe served as a snack with tea.
1 Tbsp of yogurt can be added into the ingredients for the dough for a good texture.
If you want to make Balushahi, divide the dough initially prepared into 7 portions and make round balls with each. Make a dent in the center of the ball with your thumb. Deep fry in oil or ghee until golden in color and immerse in sugar syrup. When the syrup is coated well, take it out and sprinkle nuts and serve.