How to make Saweeq (SATTU)

بِسْمِ اللهِ عَلَى نَفْسِي وَدِيْنِي بِسْمِ اللهِ عَلَى أَهْلِي وَمالِي وَوَلَدِي بِسْمِ اللهِ عَلَى مَا أَعْطَانِيَ الله, اللهُ اللهَ رَبِّي لا أُشْرِكُ بِهِ شَيْئاً اللهُ أَكْبَرُ اللهُ أَكْبَرُ اللهُ أَكْبَرُ وَأَعَزُّ وَأَجَلُُّّ وَأَعْظَمُ مِمَّا أَخَافُ وَأَحْذَرُ عَزَّ جَارُكَ وَجَلَّ ثَنَاؤُكَ وَلا إِلَه غَيْرُك اللهُمَّ إِنَّي أَعُوْذُ بِكَ مِنْ شَرِّ نَفْسِي وَمِن شَرِّ كُلِّ شَيْطَانٍ مَّرِيدٍ وَّمِنْ شَرِّ كُلِّ جَـبَّارٍ عَنِيْدٍ فَإِنْ تَوَلَّوْا فَقُلْ حَسْبِيَ اللَّهُ لا إِلـٰه إِلا هُوَ عَلَيْهِ توكلْتُ وهو ربُّ الْعَرْشِ الْعَظِيْم إِنَّ وَلِيـِّيَ اللَّهُ الَّذِيْ نَزَّلَ الْكِتَابَ وَهُوَ يَتَوَلَّى الصَّالِحِيْنَ  

How to make Saweeq (SATTU) ?


Saweeq is the Arabic name for Barley’s roasted flour (whole with husk), which is called SATTU in Urdu. It is one of the important ingredients in many of Tibb-e-Nabawi’s blessed foods.


In India & Pakistan, some people prepare Sattu by combining Wheat, Barley & Chickpeas, but the patent SAWEEQ (Sattu) purely consists of Barley.


Saweeq is so easy to make, you will have to dry roast Barley grains (whole with husk) at low heat, while roasting, keep stirring the grains with a wooden spoon, otherwise grains at the bottom will over-burn.


In villages, Barley grains are dry-roasted in sand, it is the easiest method during which Barley grains burst like Pop-Corn & some sand particles may enter inside the husk, so you have to be very careful. When they cool down, you have to vigorously rub the grains with a cloth, so that all sand particles come out & then you need to sieve the roasted grains properly.


Dry-roasted Barley grains are then ground to obtain SAWEEQ (Sattu), which can be kept either as fine flour OR coarsely ground.


Roasting should be slow at low heat, so that both the husk & grain are cooked properly, at high temperature, husk will roast before the grain & you will never achieve perfect results.


To prepare Saweeq at your kitchen, another method is to bring WHOLE Barley flour (with husk) and dry-roast the flour at low heat for 45 ~ 60 minutes, stirring it continuously. Once the flour is properly roasted, it releases a pleasant smell & the color darkens slightly.


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