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Meetha sata recipe | devda recipe | sata recipe

Author Nehas Cook Book
MeethaSata is an all-time favourite Gujarati sweet that is especially popular duringfestivals. It is also known as Devda in Patan, Gujarat.
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Prep Time 5 minutes
Cook Time 30 minutes
Resting time 1 hour
Total Time 1 hour 35 minutes
Course Indian sweets
Cuisine Indian
Servings 500 gram approx

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.