Still, foods made from the beloved flour have historically been consumed for their affordability versus trendiness. Yadav has been selling the sherbet at his stand for more than two decades, and as I sipped my drink, he explained the process of making sattu. Bengal grams are soaked in water, sun-dried and then roasted in a cast-iron pot filled with sand. The grams are then grinded along with the husk to form a fine, yellowish powder. Yadav said that the earthy notes of sattu are formed through this dry-roasting method, which has to be done on a wood-fired stove.