Meetha Sata is an all-time favourite Gujarati sweet that is especially popular during festivals. It is also known as Devda in Patan, Gujarat. This traditional sweet is crispy on the outside, with beautiful flaky layers and a soft, melt-in-your-mouth texture on the inside. Made with simple ingredients like all-purpose flour (maida), ghee, and sugar syrup, Meetha Sata is a delightful combination of crispiness, sweetness, and aromatic flavours.
Meetha Sata is traditionally prepared during festivals like Dussehra, Diwali, and Holi. The secret to perfect Meetha Sata is using the right ingredient proportions, adding hot ghee, and frying on a low flame to achieve crispy, flaky layers coated with sweet sugar syrup.
In this recipe, I am sharing the perfect ingredient proportions, step-by-step instructions, and a few no-fail tips to help you make crispy, flaky, and delicious Meetha Sata at home on your first attempt. This sweet also has a long shelf life when prepared and stored properly. Once completely cooled, store it in an airtight container to maintain its crispiness and freshness for several weeks. Do try this!
Tips to Make Perfect Meetha Sata (devda)
- Use All-Purpose Flour (Maida): I recommend using maida to make Meetha Sata because it gives the sweet its signature crispiness and flaky layers. You can also try using wheat flour, but the texture may differ.
- Incorporate Ghee Properly: Mix the ghee thoroughly into the flour until it becomes crumbly and holds its shape when pressed between your palms. Kneading the dough with milk enhances the taste and gives the sata a soft texture. Make sure the dough is medium-soft.
- Fry on Low Heat: Always fry Meetha Sata on a low flame to allow the layers to develop and cook evenly from the inside. Once fried, let the sata cool completely before coating it with sugar syrup.
- Prepare the Sugar Syrup Correctly: Cook the sugar syrup until it reaches a one-string consistency. While the syrup is still slightly warm, dip the sata in it and coat evenly. For a market-style appearance and extra sweetness, let the first coating set slightly and apply a second layer of sugar syrup.
- Store Properly: Allow the sata to cool completely before storing it in an airtight container at room temperature. It will stay fresh and crispy for approximately 15 days.
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Recipe video
Meetha sata recipe | devda recipe | sata recipe
Ingredients
- 250 grm or 2 cup maida
- 1/8 or pinch of baking soda
- ¼ cup hot ghee
- ½ cup milk or as required
- 250 grm or 1 cup sugar
- ½ cup water
- Some kesar threads
- ½ tsp cardamom powder
- Garnish with almond and pistachio slits
- Oil or ghee for frying
Instructions
- In a mixing bowl, add 250 g (2 cups) of maida (all-purpose flour). Add ⅛ tsp of baking soda (a pinch) and mix well.
- In a small pan, heat ¼ cup of ghee. Add the hot ghee to the flour and mix well. The flour should become crumbly and hold its shape when pressed between your hands.
- Gradually add ½ cup of milk, or as required, and knead into a medium-soft dough.
- Cover the dough and let it rest for 15 minutes.
- Take a small portion of the dough and shape it into a flat, round disc. Prick it lightly with a fork. Repeat the process with the remaining dough.
- Heat oil or ghee in a pan. Fry the sata over a low flame until crispy and golden brown on both sides.
- Remove the fried sata and place them on a wire rack to cool.
- In a pan, add 250 g of sugar and ½ cup of water. Mix well, then add a few strands of saffron and ½ tsp of cardamom powder. Cook the sugar syrup until it reaches a thick, one-string consistency.
- Transfer the sugar syrup to a bowl. While the syrup is still slightly hot, add the sata and coat them evenly with the syrup. Remove them and place them on a wire rack.
- Apply a second layer of sugar syrup to the sata and garnish with sliced almonds and pistachios.
- Let the sata rest for about 1 hour, or until the sugar coating sets properly.
- Meetha Sata is ready to serve. Enjoy it fresh or store it in an airtight container.
Notes
- Use only a pinch of baking soda in the flour. Do not add too much, as it can affect the texture of the sata.
- Adding hot ghee to the flour helps create market-style flaky layers in the sata.
- Knead the sata dough until it reaches a medium-soft consistency.
- Do not over-knead the sata dough or make it too smooth.
- Milk adds softness and enhances the taste of the sata.
- Fry the sata over a low flame to ensure it cooks evenly and becomes crispy.
- Cook the sugar syrup until it reaches a thick, one-string consistency.
- Once the sugar syrup is slightly hot, add the sata and coat it evenly with the syrup.
- Applying additional layers of sugar syrup gives the sata a market-style appearance and enhances its sweetness.