Sabudana Ladoo

Sabudana Ladoo

Whether be a savory or a sweet dish, sabudana or tapioca pearls is a versatile ingredient and recipes made out of it is thoroughly relished during fasting period. Navratri is around the corner and as per my meal plan I will try out various sago delicacies like sabudana vada, sabudana uttapam, sabudana dosa, sabudana khichdi. Today, I am sharing a sweet sabudana delicacy- Sabudana ladoos. Unlike the besan ladoos or coconut ladoos, (that just melt away in your mouth) these ladoos are comparatively soft and gooey. Since sago pearls are sticky in nature, some of the crumbs will remain chewy and may stick in your mouth.

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RECIPE DETAIL – Recipe starts by dry grinding the sago pearls which are later sauteed in hot ghee. Crumbled mawa and unsweetened desiccated coconut along with superfine sugar is added to these ladoos for extra flavor. If you like ladoos to be lighter in color than after mixing khoya/mawa saute it for a while and take it off the flame and continue with rest of the recipe. When all the ingredients are added the final mixture will feel dry and difficult to bind. Slowly and gradually pour in 1/2 – 1 tablespoon milk and mixture will start to take shape. Do not add all the milk at once, go slow. Milk is only added to bind the mixture. 

Start shaping the ladoos, if you like you can roll them in dry coconut or enjoy as is. Yummy Sabudana ladoos are ready. Store them in airtight container and they are good for 2 weeks (only if they last that long. 🙂 )

Also try other ladoos- Besan ladoos, Coconut ladoos, Til ke ladoo, Motichoor ladoo.

Sabudana Ladoo

Sabudana Ladoo
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Ladoos prepared with sago pearls and dry coconut taste scrumptious, and nutty. This festive occasion do try out these yummy and delicious ladoos.
Servings Prep Time
16-18 LADOOS 10 MINUTES
Cook Time
12 MINUTES
Servings Prep Time
16-18 LADOOS 10 MINUTES
Cook Time
12 MINUTES
Sabudana Ladoo
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Ladoos prepared with sago pearls and dry coconut taste scrumptious, and nutty. This festive occasion do try out these yummy and delicious ladoos.
Servings Prep Time
16-18 LADOOS 10 MINUTES
Cook Time
12 MINUTES
Servings Prep Time
16-18 LADOOS 10 MINUTES
Cook Time
12 MINUTES
INGREDIENTS
  • 1 cup Sabudana/Sago Pearls
  • 1/4 cup Crumbled Khoya/Mawa
  • 1/2 cup Desiccated unsweetend Cococut
  • 1/2 cup Superfine Sugar
  • 3 - 4 tablespoon Ghee
  • 1 - 2 tablespoon Milk
  • 1/3 cup Mixed nuts - chopped pistachios and almonds
CHANGE SERVING SIZE: LADOOS
CHANGE UNITS:
METHOD
  1. Measure Sabudana.
  2. Transfer sabudana to a mixer and grind it to its powdered form.
  3. Assemble rest of the ingredients.
  4. Heat ghee in a kadai.
  5. Add grounded sabudana and start roasting (bhuno) it on medium low flame.
  6. Saute for 1-2 minutes.
  7. Mix in crumbled khoya..
  8. And keep stirring until color changes to light brown in color.
  9. Take it off the flame and mix in desiccated coconut.
  10. Mix it well.
  11. Add sugar..
  12. Add cardamom powder, nuts and mix until well blended.
  13. Ladoo mixture will be very dry at this point, add 1 tablespoon milk and mix.
  14. It will start coming together. Take some mixture and shape it like a small ball.
  15. Repeat it with rest of the mixture.
  16. Sabudana ladoos are ready.
  17. You can choose to roll them in dry desiccated coconut or enjoy as is.
  18. Store them in airtight container and they are good for 2-3 weeks.
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4 Responses

  1. Reema says:

    Nice receipe! can I use condensed milk instead of khoya?

    • Ruchi says:

      Reema, I have not tried it with condensed milk. If using condensed milk instead of khoya than the recipe needs sugar adjustments. You can surely give it a try.

  2. R.Chetna says:

    can u tell how bengali kheer pethe abdul dry mawa pethe is prepared …I love it a lot but hv no idea of preaparing it…my favorite dish can u help

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