We’ve learnt and tasted a fair amount of sabudana a.k.a. sago preparations for the ingredient to prove its versatility. And just when we though we’d exhausted the recipe book with all the vadas and kheer, ‘pop’ comes yet another delicious dish.
The sabudana ladoo is a delicious combination of ground dry roasted sabudana and cashew nuts with a mind-blowing flavor of desiccated coconuts. Follow this recipe to treat your palate to a thali-ful of sabudana ladoos.
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These sweet sabudana ladoos will be the perfect dessert for any meal!
Dry roast sago in a non-stick pan for 25-30 minutes or till lightly browned. Cool and grind to a fine powder.
Dry roast desiccated coconut in another non-stick pan till fragrant.
Add ground sago and roast further for a minute.
Heat ghee in a third non-stick pan, add cashew nuts and sauté till lightly browned. Add coconut-sago mixture and mix well.
Add powdered sugar, cardamom powder and nutmeg powder and mix well. Cook for 5-7 minutes.
Divide the prepared mixture into equal portions and shape them into ladoos.
Arrange the ladoos on a serving plate and serve immediately.
Add the ground sabudana and sugar to the coconut, stir well and remove the mixture from the flame.
Once the ghee is hot, add the cashew nuts and fry until golden.
Add the sabudana, sugar and coconut mixture to the pan and stir well.
Remove the mixture from the stove and shape it into balls.
The sabudana ladoos are ready!
Sabudana ladoos can be stored for one week in an airtight container.
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