Roasted & Stone-Ground Barley Grains
Swadesi Way’s Barley Sattu is made from whole, naturally grown barley grains, which are first roasted. This improves digestibility and enhances the natural flavor. The grains are then stone-ground in small batches, ensuring that all the nutrients & flavor are retained.
Barley Sattu has a light, nutty flavor and is incredibly gentle on the stomach, making it an ideal everyday drink for warm climates and active lives.
Farm to Plate Journey
The barley (jau) in your Sattu is grown naturally by Ram Singh Ji, a committed farmer from Peepli village in Sikar, Rajasthan, using traditional, chemical-free farming methods, with guidance and support from Banyan Roots, a grass-root food and farming collective in Udaipur.
Once harvested, the barley is sent to Banyan Roots. Here, the jau is roasted, which naturally removes its outer skin, making it easier to digest and enhancing its signature nutty aroma.
The roasted grains are then stone-ground in small batches, preserving freshness, nutrition, and flavor.
By choosing this Barley Sattu, you support a transparent, farmer-led supply chain that honors both traditional wisdom and ethical food systems, from Ram Singh Ji’s field to your kitchen.
Place of Origin
Jau from Ram Singh Ji, Peepli Village, Sikar District, Rajasthan
(Processed & Supported by Banyan Roots, Udaipur, Rajasthan)
Health Benefits
- Supports Digestion – High in both soluble & insoluble fiber
- Good for Heart – Beta-glucans may help lower cholesterol
- Diabetes Friendly – Low Glycemic Index and fiber-rich
- Nutrient Dense – Full of B-vitamins, magnesium & selenium
Storage Tips
- Store in an airtight container, away from heat & moisture
- In humid weather, refrigerate after opening
- Best before 3 months from packaging
How to Eat & Use
- Traditional Summer Drink – Mix 2 tbsp Barley Sattu with cold water, lemon, roasted jeera, black salt & mint. Or make a sweet drink with jaggery.
- Rotis and Stuffed Parathas – Use in thalipeeth, theplas, stuffed parathas, or mix with wheat/millet flour for rotis.
- Smoothie and Chachh Add-on – Add to smoothies or buttermilk for slow-digesting energy and fiber.
💡 Pro Tip: Barley is low in gluten, for rotis or baking, combine with wheat or millet flour for better binding.
