Today, I am sharing a sweet sabudana delicacy- Sabudana ladoos. Unlike the besan ladoos or coconut ladoos, (that just melt away in your mouth) these ladoos are comparatively soft and gooey. Since sago pearls are sticky in nature, some of the crumbs will remain chewy and may stick in your mouth. Sabudana Ladoo
Now onto the recipe! Begin by dry grinding the sago pearls which are later sauteed in hot ghee. Crumbled mawa and unsweetened coconut along with superfine sugar is added to these ladoos for extra flavor. If you prefer ladoos to be lighter in color, than after mixing khoya/mawa saute it for a while and take it off the flame and continue with rest of the recipe. After all the ingredients are added the final mixture will feel dry and difficult to bind. Slowly and gradually pour in 1/2 – 1 tablespoon milk and mixture will start to take shape. Add milk slowly, do not add all at once. Milk is only added to bind the mixture. Start shaping the ladoos. As per liking, you can roll-shaped ladoos in dry coconut or enjoy as is. Yummy Sabudana ladoos are ready. Store in airtight container and they are good for 2 weeks (only if they last that long. 🙂 ) Also try other ladoos- Besan ladoos, Coconut ladoos, Til ke ladoo, Motichoor ladoo.
DISCLAIMER – If you do not consume a particular ingredient during Navratri, feel free to leave that out and follow your family vrat guidelines. Do give these yummy ladoos a try and if you happen to make these, then share your yum pictures with me @facebook. Would love to see your creations!
Updated from the recipe archives, first published in Oct 2015.
