Method:

1. 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.
   
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.Now add a tsp 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 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.