Sattu is a roasted grain flour that has been part of Pakistani households for generations, especially in Punjab and Sindh. Called \u0633\u062a\u0648 in Urdu, it’s made by dry-roasting chickpeas (chana) or barley (jau) and grinding them into a fine powder. The result is a humble, nutty flour that dissolves in water in seconds and keeps you full for hours.<\/p>\n
During the summer months, when Lahore and Karachi temperatures cross 40\u00b0C, sattu sharbat is one of the most practical things you can drink. It cools the body, replaces lost minerals, and provides steady energy without the sugar crash that comes from packaged drinks. Street vendors across Punjab sell it mixed with gur (jaggery) and kala namak, and it has been doing this job long before protein shakes existed.<\/p>\n
Below you’ll find what the science says about sattu’s nutrition, which benefits are well-supported, how to use it at home, and who should be cautious about it.<\/p>\n