Shital's-Kitchen: Sweet Saatha

Friday, October 10, 2014

Sweet Saatha

Firstly, let me apologize for not being able to update my blog post since long. I had been busy with work and Navratri festival. It was great to fast for 9 auspicious Navratri days and abstaining from various foods.  It was a test of my will power! :)

Ashtami and Dasahera celebrations went well too, I prepared 'Sweet Saathas' specially for little Matajis/Girls for ashtami pooja. While I was about to prepare Saathas for Ashtami and Dasahera celebration, my mom enlightened me with the fact that Kutchis prepare these Sweet Saathas during Dasahera and Holi to gift it to their Samdhis (daughter's family).

Saathas are so much similar to American doughnuts. Dough is deep fried and then glazed with sugar. That surely makes these a kids' favorite. I also love to make this traditional sweet for Diwali. I am very excited for volunteering and making these for 2014 Diwali Annakoot at the Vaishnav temple.

Here is the recipe to make around 20-25 small saathas. These can be made in advance and can stay fresh for 2-3 weeks.

2 cups all-purpose flour + 4 tbsp. pure ghee + 1 tbsp white til/ sesame seeds (optional).

Mix ingredients well. Add a bit of water to form a stiff dough. You would need around 3/4 cup water. Knead the dough well till it is smooth. Cover and let the dough rest for 20-30 minutes.

Divide the dough into 25 parts. Make small ball of each part. Press it lightly and roll to form 2 to 3 inch disc. You can decide the thickness. Normally saathas are thicker than mathris.

Use fork or knife to poke few holes. This will prevent saathas from totally puffing up while frying. 

Heat ghee and fry each saatha on low to medium heat till it turns golden brown.

Fry all saathas and let them cool.

While saathas fry, sliver few almonds and pistachios to use for garnishing.

When all sathas have been fried and cooled, prepare sugar syrup.

Mix 3 cups of sugar with 1/2 cup water. Bring it to a boil. Sugar syrup used for saathas is concentrated with sugar so that it forms a layer of crystallized sugar on top of each saatha.

Turn off the heat. Add a tsp. of cardamom powder.

 Slivered almond, pistachios and dry rose petals for garnishing. 
Dry rose petals imparts aroma to this sweet.

Dip each cooled saatha in hot syrup and lay it on a wax paper or a plate. Immediately garnish with nuts and dry rose petals. Let them cool completely before touching it. You will have to work quickly to avoid sugar syrup from crystallizing. If it does crystallize, heat syrup again with a tbsp. of water.

Saathas are ready to be served or gifted.

You could also prepare bite size Saathas or Sakkar Paras. 
Divide the dough into 6 parts. Roll each part into an 8 inch disc. Poke hole and cut into squares or diamonds. Fry in low to medium heat ghee. Cool and dip into hot sugar syrup. Garnish with nuts and dry rose petals.

Serve in a large bowl.

Dasahera, Diwali, Holi...
Saathas are great for every occasion!