Sabudana Ladoo | Sago Laddu

Sabudana Ladoo is a mild, tasty sweet made by blending sago &shaped into balls by infusing ghee. Sabudana Ladoo is alternate sweet that can be tried for DCOiwali & special occasions in busy routine. Sabudana Ladoo also called as Sago Laddu is a good choice of sweet when we run out of rice flour / ingredients to make regular sweets.

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

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Sabudana Ladoo | Sago Laddu

Sabudana Ladoo is a mild, tasty sweet made by blending sago &shaped into balls by infusing ghee. Sabudana Ladoo is alternate sweet that can be tried for Diwali & special occasions in busy routine. Sabudana Ladoo also called as Sago Laddu is a good choice of sweet when we run out of rice flour / ingredients to make regular sweets.

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Servings10 ladoos

AuthorSharmilee J

1x2x3x

Ingredients

• 1/2 cup sabudana
• 1/8 cup sugar
• 1 no cardamom
• 8 nos cashews broken
• 1/4 cup melted ghee
• 1/2 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

• 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.

Nutrition Facts

Sabudana Ladoo | Sago Laddu

Amount Per Serving (25 g)

Calories 81 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 3g19%

Polyunsaturated Fat 0.2g

Monounsaturated Fat 1g

Cholesterol 12mg4%

Sodium 0.3mg0%

Potassium 7mg0%

Carbohydrates 10g3%

Fiber 0.1g0%

Sugar 3g3%

Protein 0.2g0%

Vitamin C 0.03mg0%

Calcium 2mg0%

Iron 0.2mg1%

* Percent Daily Values are based on a 2000 calorie diet.

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Sabudana Ladoo Recipe Step by Step

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, add dessicated 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 soemtime then store in a clean container.
   

Keeps well for a week in room temperature itself.

Expert Tips

• 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.