Sabudana Ladoo is a quite easy to make sweet made using simple ingredients. This has mild sweet taste and soft texture that melts in your mouth when you bite. These ladoos are perfect for festival time or even when you feel to make something quick and different. The small pearls of sago gives a light crunch and coconut adds nice flavor to it.
This is a lovely sweet to try when you run out of rice flour or regular ingredients for other ladoos. It takes less time and gives good quantity also. I like how ghee binds everything well and makes the ladoos smell so good. Each bite feels light, rich and full of flavor. You can make them easily in small batch too.
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About Sabudana Ladoo
Sabudana Ladoo or Sago Laddu is a traditional Indian sweet but not very common compared to other ladoos. It is made by dry roasting sago till puffed and grinding it to powder. Then sugar, coconut and fried cashews are added along with melted ghee to form soft balls.
This ladoo has a nice aroma from roasted sago and ghee. The coconut in this recipe gives body and mild taste that balance the sweetness. Also cashews adds crunch and cardamom brings traditional smell. The best part is it stays soft even after few days because ghee keeps it moist. It is light and not very heavy to eat, so perfect for small snack or treat.
You can use desiccated or fresh coconut, anything you have at home works fine. Desiccated coconut gives longer shelf life while fresh ones gives little more flavor. It is important to roast sago in low flame patiently else it will remain hard inside. Once powdered and mixed, shaping ladoos is very easy.
I usually make this when I want something quick during festive season. I like to make small ladoos and serve with tea or just after meal. The texture is so unique from other sweets and my family also likes the mild taste. It stays good for few days so I keep few in jar always.
Sabudana Ladoo Ingredients
- Sabudana (Sago) - I added white sago, it turns crisp when roasted nicely. It gives light crunch and acts as main base for the ladoo. You can use small size sago so it roasts even without getting burnt.
- Sugar - I used normal white sugar and made it into fine powder for smooth texture. It gives mild sweetness and helps to bind all things together.
- Cardamom - I used one cardamom pod for light aroma. You can use cardamom powder also if you already have at home.
- Cashews - I fried few broken cashews in ghee and mixed. It gives crunchy bite and rich taste. You can add raisins or almonds too if you like some mix texture.
- Ghee - I melted ghee to bind the ladoo and make it shiny. Just add little by little while mixing so that the texture stays soft and not oily.
- Coconut - I added desiccated coconut for nice flavor and light aroma. You can also use fresh grated coconut if you like more rich taste and soft feel.
Why This Recipe Works
- This recipe is very easy and use few ingredients which are mostly available.
- Sago gives nice crisp bite and light nutty flavor after roasting.
- It does not need any sugar syrup or tricky cooking step.
- Ghee make the ladoos soft, aromatic and give rich taste.
- It stay fresh for many days and perfect during festival or for quick sweet craving.
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How to make Sabudana Ladoo Step by Step
1.Dry roast sago in low flame.Roast until it becomes golden and puffs up a bit, it will take at least 20 minutes. You can see a closer look at this.
2.Cool down then transfer to a mixer jar. Powder it and transfer to a mixing bowl. Now add sugar and cardamom.
3.Powder it fine, transfer to mixing bowl, add desiccated coconut. Now add a teaspoon of ghee and fry broken cashews until golden brown, transfer to mixing bowl.
4.Mix well. Now add ghee little by little and keep mixing.
5.Mix it well with your hands, break the lumps and keep mixing. Start rolling balls. If you press like this.
6.it should hold together without falling. This is the right consistency. Form balls by holding tight. Shape all the ladoos and arrange it in a plate. Set aside for sometime then store in a clean container.
Keeps well for a week in room temperature itself.
Expert Tips
- Roast sago - I have roasted sago in low flame till it puffed slightly. This step is important else it will stay hard after grinding.
- Add ghee - I usually add melted ghee little by little while mixing. If you add all together it becomes too greasy.
- Powder fine - I have powdered sago and sugar separately to make it smooth. Coarse powder makes ladoo break easily.
- Mix by hand - I prefer mixing with hands to feel the texture and break any lumps before shaping ladoos.
- Shape while warm - I have noticed shaping becomes easier when mixture still little warm. Once it cools too much, it becomes dry.
Serving and Storage
Serve Sabudana Ladoo as sweet snack or after meal dessert. It goes well with a cup of tea also. Store the ladoos in airtight jar at room temperature. It stays good for about a week. If you are using fresh coconut, keep in fridge and use within 3 to 4 days.
FAQS
1.Can I use nylon sago?
No, I will not suggest nylon type. Use white regular sago as it roasts well and gives right texture.
2.Why my ladoos not holding shape?
It means mixture needs little more ghee. Add few drops warm ghee and try shaping again.
3.Can I use jaggery?
Yes, you can but melt and strain it before adding. The taste will change slightly.
4.Can I skip coconut?
Yes, you can skip or reduce it. Ladoo will still come good but flavor will be less rich.
5.How long it stays good?
If stored in dry container it stays good for one week. If using fresh coconut keep refrigerated and use soon.
If you have any more questions about this Sabudana Ladoo Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
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📖 Recipe Card
Sabudana Ladoo Recipe | Sago Laddu Recipe
Ingredients
- ½ cup sabudana
- ⅛ cup sugar
- 1 no cardamom
- 8 nos cashews broken
- ¼ cup melted ghee
- ½ cup desiccated / fresh coconut
Instructions
- Dry roast sago in low flame. Roast until it becomes golden and puffs up a bit, it will take at least 20 mins.
- Cool down then transfer to a mixer jar. Powder it and transfer to a mixing bowl.
- Now add sugar and cardamom.
- Powder it fine, transfer to mixing bowl. Add dessicated coconut
- Now add a teaspoon of ghee and fry broken cashews until golden brown, transfer to mixing bowl.
- Mix well. Now add ghee little by little and keep mixing.
- Mix it well with your hands, break the lumps and keep mixing. Start rolling balls.
- Form balls by holding tight. Shape all the ladoos and arrange it in a plate. Set aside for sometime then store in a clean container.
- Sago Laddu keeps well for a week in room temperature itself.
Notes
- Roast sago - I have roasted sago in low flame till it puffed slightly. This step is important else it will stay hard after grinding.
- Add ghee - I usually add melted ghee little by little while mixing. If you add all together it becomes too greasy.
- Powder fine - I have powdered sago and sugar separately to make it smooth. Coarse powder makes ladoo break easily.
- Mix by hand - I prefer mixing with hands to feel the texture and break any lumps before shaping ladoos.
- Shape while warm - I have noticed shaping becomes easier when mixture still little warm. Once it cools too much, it becomes dry.
anju mendon
Hi,
Just tried this ladoo.. But it was bit sticky.. Can u please tell me what I did wrong?
SHARMILEE J
Did you add more ghee?! thats the only reason for it to turn sticky
Athira
Where did you add the coconut?
Sharmilee J
Along with sabudana powder.
Khizer Hussain
Shelf Life of the laddu
Sharmilee J
2 days in room temperature