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. Navratriis 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.
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. 🙂 )