Many varieties of sattu are available in the market: Sattu from peas, sattu from whole grains, etc. However, traditionally sattu is made from Bengal grams (channa from Bengal). Sona Aakash selects the best grains to make sattu, which provides the most nutrition. The flour is 100% gluten free, thus does not bind into a dough thus it is used as a filling in Litti-Chokha, Sattu Paratha, Khasta Kachauri and many more dishes.

Sattu flour is produced using simmered Bengal Gram. Since Channa is roasted before it is milled into gram flour, it produces an intense flavour. Sattu began its journey in Bihar and soon spread to the neighbouring districts. It is one of the only whole gram/flour that can be consumed raw, with all the nutrients intact.

Sattu can be consumed in many ways: you can make laddoos, parathas, and chilla. The Sharbet is the most effortless way to savour sattu’s nutrients. It would take you only a couple of minutes to make and is as refreshing as yogurt in summer. It is takes care of your general wellbeing.