Sabudana ladoo recipe – How to make sabudana ladoo recipe – Navratri recipes

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Sabudana ladoo is an Indian sweet dish made from tapioca pearls, powdered sugar, dessicated coconut, ghee and nuts and is prepared especially during Navratri or fasting days or festival days.  Sabudana is an important ingredient which can be used during fasting days.  Coconut added to this dish gives a delicious taste to the ladoo.  Do try this tasty ladoo during your vrat days or as a perfect dessert after a meal. 

Other sabudana recipes :

Sabudana khichdi

Sabudana kheer

Sabudana vada

Sabudana seviya kheer

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Prep Time : 15 mins

Cook Time : 30 mins

Servings :  12 ladoos

INGREDIENTS

Sabudana /tapoica pearls/sago – 1 cup

Powdered sugar – 3/4 cup

Dessicated unsweetened coconut – 1/2 cup

Green cardamoms – 5

Ghee – 7 tablespoons

Cashewnuts – 10

HOW TO MAKE OR PREPARE SABUDANA LADOO RECIPE

Dry roast the sabudana in a pan or kadai for 20 to 25 minutes on a low flame, till they become crisp and light brown in colour.  Remove them in a plate and allow it to cool down.  Once cooled down, grind them to a fine dry powder.  Keep it aside.

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To the same pan, add dessicated coconut and roast for a minute.  Ensure not to brown them. Keep them aside. Add 1 tablespoon of ghee and fry the cashewnuts till golden brown in colour.  Set aside.

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Take the sugar and cardamoms in a mixer and grind them to a fine dry powder.

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In a mixing bowl, add the ground sabudana powder, roasted dessicated coconut, powdered sugar, fried cashewnuts and the remaining ghee.  Mix all the ingredients well.  When the mixture is still warm, shape them into medium sized ladoos.

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Delicious sabudana ladoos are ready to be served.

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NOTES/TIPS

If the mixture is too dry, add few tablespoons of ghee or milk and then shape into ladoos.  If using milk, consume within a day or  store them in the refrigerator.  It stays good for upto 2 days.

You can also add freshly grated coconut instead of dessicated coconut.

Adjust the sugar according to the sweet taste desired by you.

Ensure to grind the sago to a nice fine powder.  It gives a nice texture to the ladoos and consumes less ghee while binding.

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