Discovering the Soul of Kutch - Proso Millet 'Sata', the sweet delicacy

Kutch, a prominent region located in the western part of India, is a land steeped in rich history and cultural diversity. It is part of the state of Gujarat and is enveloped by the Arabian Sea to the southwest and the Thar Desert to the north. This geographical positioning has not only shaped its landscape but has also significantly influenced the lives of its inhabitants, who come from various communities, each contributing to the colorful tapestry of Kutch's culture.

This flaky Gujarati sweet, 'Sata', is usually made and distributed around the festival season, especially during Diwali. Traditionally, it is usually made with all-purpose flour (maida) and semolina to bring the distinct crispy and flaky texture. This particular variation of the traditional recipe is made gluten-free, involving the use of proso millet as the base of the recipe. A little bit of rice flour is further added to bring in that flaky-ness. Proso millet, is a small, rounded grain, which is often considered a superfood because of its impressive nutrient profile and health-promoting properties. It boasts a high fiber content, which aids in digestion and promotes a healthy gut microbiome. Additionally, it is a great source of plant-based protein, containing about 11% protein by weight, thus appealing to vegetarians and vegans seeking alternative protein sources. The grain is also dense in vitamins and minerals, such as magnesium, phosphorus, and iron. Additionally, proso millet contributes to overall health due to its range of antioxidants, which help combat oxidative stress and may lower the risk of chronic diseases.

Ingredients (makes 8-10 bite sized sata):

1. Proso millet flour - 1/4 cup

2. Rice flour - 1 tbsp 

3. Ghee - 1/8 cups 

4. Salt - a pinch 

5. Baking powder - a pinch 

6. Cardamom powder - 1/2 tsp 

7. Sugar - 6 to 8 tbsp 

8. Water - 1/2 cup

9. Rose petals - a few (for garnishing)

10. Chopped nuts of choice (almonds or pistachios) - a few

11. Oil - for frying 

     

 Procedure:

1. In a mixing bowl, add in the proso millet flour and the ghee. Mix with fingers until it resembles the breadcrumb texture. This will ensure the flaky texture in the recipe. 

2. Now, add in the rice flour, cardamom powder, baking powder and salt to this and mix thoroughly. 

3. Form a firm dough by slowly adding water as required. Do not leave any time for it to rest; but make sure to give enough time while kneading the dough. 

4. Divide the dough into portions and then roll them out into sheets of desired thickness (at-least 1/2 inch). Cut the desired shape using a cookie cutter and keep the sata on a plate. 

5. After all the dough has been used, take a fork and punch out small holes into the sata so that they do not fluff up much during the frying process and maintain the crumbly texture. 

6. Keep the oil on low flame for frying. 

7. In the meantime, take the leftover water in a separate pan and keep it on a low flame. Add in the sugar and let it dissolve. Keep stirring. 

8. Let the sugar syrup boil and reach a one-string consistency. If you want a thicker sugar-syrup coating on the sata, cook it further to a two-string consistency. Turn-off the heat when the syrup is ready. Let it cool a bit. 

9. Now, fry the sata in the oil. Time of frying will depend on the thickness of sata. As soon as they turn golden, take them out and dab them with a paper napkin to remove the excess oil.

10. Put them directly in the sugar syrup while the syrup is still hot. If not, heat the syrup again on a low flame.  

11. Coat them evenly with sugar syrup on both sides and let them soak the syrup for a bit. Then take them out on the plate and let them cool. 

12. Wash the rose petals. Take the sata and decorate on top with rose petals and chopped nuts of choice. Serve and enjoy! 

This dish is delicious in itself - it is rich! try playing with different millet flours - barnyard or foxtail, for the added flavor and nutrition. You can also use cardamom powder cinnamon powder, nutmeg powder or saffron for a change in flavors, or use chocolate or orange for a complete change in the flavor profile. On can always use an air-fryer or bake the sata for a healthier version, 180 degree C and  8 to 10 minutes on each side should be enough. Further, if you don't want to use sugar syrup for coating, add sugar/ jaggery powder/ coconut sugar or honey or maple syrup while kneading the dough itself. The final results may vary, but the texture and taste will be on-point.

Try this recipe from the rich tapestry of the vibrant Kutch and enjoy with your family and friends during festivities!