Sattu beyond the glass.

Ingredients

• • 50 g Urban Ghol Jaljeera
• • 250 ml chilled water
• • Ice cubes
• • Lemon wheel and mint

Make it

1. 1 Add Jaljeera sattu and half the water to a shaker.
2. 2 Shake until smooth, then add the remaining water and ice.
3. 3 Pour, finish with lemon and mint, and serve immediately.

Ingredients

• • 50 g Urban Ghol Chocolate
• • 300 ml chilled milk
• • 1 small ripe banana
• • Cacao nibs, optional

Make it

1. 1 Blend the Chocolate sattu, milk and banana until completely smooth.
2. 2 Pour into lolly moulds and add sticks.
3. 3 Freeze for 6–8 hours; unmould briefly under cool running water.

Ingredients

• • 50 g Urban Ghol Cardamom
• • 300 ml full-fat milk
• • 2 tbsp thick curd
• • Crushed pistachios

Make it

1. 1 Whisk the Cardamom sattu with milk and curd until silky.
2. 2 Fold in half the pistachios and divide between moulds.
3. 3 Freeze overnight and coat the unmoulded lollies with the remaining nuts.

Ingredients

• • 100 g Urban Ghol Jaljeera
• • 1 small onion, finely chopped
• • 1 green chilli, chopped
• • 2 tbsp chopped coriander
• • Whole-wheat dough and ghee

Make it

1. 1 Mix Jaljeera sattu, onion, chilli and coriander; sprinkle in water until the filling just holds.
2. 2 Fill a dough round, seal, and roll gently.
3. 3 Cook on a hot tawa with a little ghee until golden on both sides.

Ingredients

• • 50 g Urban Ghol Pani Puri
• • 200 g thick curd
• • 10–12 steamed mini idli
• • Mustard, cumin and curry leaves
• • 1 tsp oil and chopped coriander

Make it

1. 1 Whisk Pani Puri sattu into the curd with a splash of water.
2. 2 Fold in warm idli and spoon into a serving bowl.
3. 3 Temper mustard, cumin and curry leaves in oil; pour over and garnish.

Ingredients

• • 35 g Urban Ghol Chocolate
• • 45 g rolled oats
• • 160 ml milk
• • Half a banana
• • Cacao nibs or toasted seeds

Make it

1. 1 Stir the Chocolate sattu, oats and milk in a jar.
2. 2 Cover and refrigerate for at least 6 hours.
3. 3 Top with banana and cacao nibs before serving.

Ingredients

• • 100 g Urban Ghol Cardamom
• • 2 tbsp warm ghee
• • 2–3 tbsp milk
• • Crushed pistachio and sesame

Make it

1. 1 Rub the ghee into the Cardamom sattu, then add milk a spoon at a time.
2. 2 Shape the soft mixture into bite-size balls.
3. 3 Roll in pistachio or sesame and chill for 20 minutes.

Ingredients

• • 75 g Urban Ghol Jaljeera
• • 35 g besan
• • 1 small onion, chopped
• • Green chilli and coriander
• • Water and oil for the pan

Make it

1. 1 Whisk the dry ingredients with enough water for a pourable batter.
2. 2 Fold in onion, chilli and coriander and rest for 5 minutes.
3. 3 Spread on a hot lightly oiled tawa and cook until crisp on both sides.