Sabudana Ladoo
Quick and healthy gluten free Sabudana ladoos prepared with Tapioca pearls and desiccated coconut. A very simple recipe that can be prepared in no time for any festival. Nutty and so delicious!
Servings: 16 LADOOS
Ingredients
- 1 cup Sabudana/Sago Pearls
- 1/4 cup Crumbled Khoya/Mawa
- 1/2 cup Desiccated unsweetend Cococut
- 1/2 cup Superfine Sugar
- 3 - 4 tablespoon Ghee
- 1 - 2 tablespoon Milk
- 1/3 cup Mixed nuts - chopped pistachios and almonds
Instructions
- Measure Sabudana.
- Transfer sabudana to a mixer and powder it.
- Assemble: rest of the ingredients.
- Heat ghee in a kadai.
- Add grounded sabudana and start roasting (bhuno) on medium low flame.
- Saute for 1-2 minutes.
- Mix in crumbled khoya..
- Keep stirring until it starts to change color - light brown in color.
- Take it off the flame and mix in desiccated coconut.
- Mix it well.
- Add sugar..
- Add cardamom powder, nuts and mix until well blended.
- Ladoo mixture will be very dry at this point, add 1 tablespoon of milk and mix.
- Soon it will start to come together. Take some mixture and shape it like a small ball.
- Repeat the process with rest of the mixture.
- Sabudana ladoos are ready.
- You can choose to roll them in dry desiccated coconut or enjoy as is.
- Store them in airtight container and they are good for 2-3 weeks.
