Last Updated on September 5, 2021
Sabudana ladoo a quick and easy ladoo for fasting and festival days. A variety of recipes can be made using sabudana or also called as sago.
Sabudana Ladoo or Sago Ladoo is my recent try though have seen and heard about it many times.When I was looking out for easy Diwali sweets, this one came to my mind so tried it immediately as I had everything in my pantry.This ladoo is very easy to make even in the last minute.
Check out my other ladoo recipes
Sabudana Ladoo Recipe
Sabudana ladoo a quick and easy ladoo for fasting and festival days. A variety of recipes can be made using sabudana or also called as sago.
Servings10 ladoos
Ingredients
- 1/2 cup sabudana
- 1/8 cup sugar
- 1 no cardamom
- 8 nos cashews broken
- 1/4 cup melted ghee
- You can replace dessicated coconut with fresh coconut too
Instructions
- Dry roast sago in low flame.Roast until it becomes golden and puffs up a bit, it will take ayleast 20mins.You can see a closer look at this.
- 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.Now add a tsp 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.If you press like this...
- 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 soemtime then store in a clean container.
- Keeps well for a week in room temperature itself.
Notes
- Do not add the ghee fully, add little by little keep mixing then shape and see.
- If you add more ghee it will be overpowering and the texture of the ladoo will change.
- You can add other nuts and dry fruits of your choice.
- The white sago variety is only suitable for this ladoo, do not use nylon sago.
- Roasting sago is a very important step here, do it in low flame with patience as it takes time.May be you can increase the flame to low medium but not above that.
Tried this recipe?Mention @sharmispassions or tag #sharmispassions
Like our video?Subscribe to our youtube channel to get latest updates!
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 .
Tried this sabudana ladoo? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
Method:
- Dry roast sago in low flame.Roast until it becomes golden and puffs up a bit, it will take ayleast 20mins.You can see a closer look at this.
- 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.Now add a tsp 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.If you press like this…
- 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 soemtime then store in a clean container.
Keeps well for a week in room temperature itself.
My Notes:
- Do not add the ghee fully, add little by little keep mixing then shape and see.
- If you add more ghee it will be overpowering and the texture of the ladoo will change.
- You can add other nuts and dry fruits of your choice.
- The white sago variety is only suitable for this ladoo, do not use nylon sago.
- Roasting sago is a very important step here, do it in low flame with patience as it takes time.May be you can increase the flame to low medium but not above that.
Hi,
Just tried this ladoo.. But it was bit sticky.. Can u please tell me what I did wrong?
Did you add more ghee?! thats the only reason for it to turn sticky