सुत्केरी मसला (Sutkeri Masala)

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सुत्केरी मसला (Sutkeri Masala)

Updated June 9, 2025•13 ingredients•9 steps

About This Recipe

Recover faster after childbirth with homemade Sutkeri Masala laddus—shop fresh ghee, gond and healing spices, delivered same-day by Sewapoint.

Ingredients

1
2 cups (≈250 g)Wheat flour (atta)
Base flour roasted in ghee for nutty aroma
2
1 cup (≈200 g)Ghee
Roasts flour, puffs gond and binds laddus
3
½ cup (≈50 g) piecesEdible gum (gond/gund)
Puffed in ghee for crunchy energy
4
1½ cups (≈300 g), gratedJaggery (chaku)
Natural sweetener and binder
5
½ cup, choppedAlmonds
Protein and healthy fats
6
½ cup, choppedCashews
Creamy crunch
7
2 TbspFenugreek seeds
Traditional galactagogue; roasted and ground
8
1 TbspCarom seeds (ajwain)
Aids digestion; roasted and ground
9
2 tspGinger powder (sutho)
Warming spice for digestion
10
1 tspTurmeric powder
Anti-inflammatory golden spice
11
1 tspBlack pepper powder
Enhances turmeric absorption
12
1 TbspFennel seeds (optional)
Sweet aromatic seed; ground
13
¼ cupWater
Helps dissolve jaggery into syrup

Ingredients

1
2 cups (≈250 g)Wheat flour (atta)
Base flour roasted in ghee for nutty aroma
2
1 cup (≈200 g)Ghee
Roasts flour, puffs gond and binds laddus
3
½ cup (≈50 g) piecesEdible gum (gond/gund)
Puffed in ghee for crunchy energy
4
1½ cups (≈300 g), gratedJaggery (chaku)
Natural sweetener and binder
5
½ cup, choppedAlmonds
Protein and healthy fats
6
½ cup, choppedCashews
Creamy crunch
7
2 TbspFenugreek seeds
Traditional galactagogue; roasted and ground
8
1 TbspCarom seeds (ajwain)
Aids digestion; roasted and ground
9
2 tspGinger powder (sutho)
Warming spice for digestion
10
1 tspTurmeric powder
Anti-inflammatory golden spice
11
1 tspBlack pepper powder
Enhances turmeric absorption
12
1 TbspFennel seeds (optional)
Sweet aromatic seed; ground
13
¼ cupWater
Helps dissolve jaggery into syrup

Instructions

1
Dry-roast almonds and cashews on low heat until fragrant; cool and chop coarsely.
2
Heat 2 Tbsp ghee; fry edible gum in small batches until fully puffed. Crush lightly after cooling.
3
Dry-roast fenugreek, ajwain and fennel (if using) until aromatic; cool and grind to a fine powder.
4
In the same pan, add remaining ghee; add wheat flour and roast on very low heat 15–20 min, stirring, until deep golden and nutty.
5
Stir in ginger, turmeric and black-pepper powders; cook 1 minute. Remove pan from heat.
6
Separately melt grated jaggery with ¼ cup water on low flame; cook to soft-ball stage (drop in cold water—it should form a pliable ball).
7
Combine roasted flour, spice powder, puffed gond, chopped nuts in a large bowl. Pour hot jaggery syrup and mix quickly with a spatula.
8
When mixture is warm but safe to touch, grease palms with ghee and roll tight laddus about 3–4 cm across.
9
Cool laddus completely; store in an airtight jar up to 4 weeks. Serve 1–2 laddus daily with warm milk for postpartum nourishment.

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