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Sabudana Ladoo Recipe | Sago Ladoo Recipe | Javvarisi Ladoo Recipe
Sabudana ladoo is a traditional sweet that is prepared in North India during fasts for festivals. Watch the video and follow the step-by-step procedure with images.
Sabudana ladoo is a traditional sweet that is prepared mainly in North India during the festive seasons and as a part of fastings. The sabudana ladoo is prepared by roasting sabudana and coconut and mixed with powdered sugar and made into ladoos.
The delicious sago ladoo has a nutty taste since the sabudana is roasted and powdered. The nutty sabudana along with the sugar and the coconut powder makes this sweet utterly delicious. In Tamil Nadu, this delicious sweet is called javvarisi ladoo.
The sabudana ladoo takes almost an hour to prepare; however this delicacy is simple and worth the time taken. During fasts, people prepare sweets mainly with sabudana and hence this is a go to recipe.
Watch the video on how to make sabudana ladoo. Also, read and follow the step-by-step procedurewith images of the sabudana ladoo recipe.
SABUDANA LADOO VIDEO RECIPE
Recipe By: Meena Bhandari
Recipe Type: Sweets
Serves: 10 ladoos
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Sabudana - 1 cup
Dry coconut powder - ¾th cup
Ghee - 5 tbsp
Cashew nuts (chopped finely) - ¼th cup
Elaichi powder - 1 tsp
Nutmeg powder - ¼th tsp
Powdered sugar - 1½ cups
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1. Add the sabudana in a heated pan.
2. Dry roast until it changes its colour to light brown.
3. Allow it to cool for 5 minutes.
4. Transfer it into a mixer jar and grind it into a fine powder.
5. In a heated pan, add dry coconut powder.
6. Dry roast it for about 30 seconds on a low flame.
7. Then, add the powdered sabudana.
8. Mix well and roast it for a minute and keep it aside.
9. In another heated pan, add 2 tablespoons of ghee.
10. Add the chopped cashew nuts and roast well until it turns light brown.
11. Add the sabudana-coconut mixture.
12. Mix well and roast it for about 5 minutes on a low flame.
13. Add elaichi powder and nutmeg powder.
14. Add powdered sugar and mix well for about 2 minutes.
15. Once the powdered sugar melts, add 2 tablespoons of ghee and stir.
16. Turn the stove off and allow it to cool for 2-3 minutes.
17. Add another tablespoon of ghee and mix well.
18. Take small portions of the mixture and roll it into ladoos.
- 1. You can dry the freshly grated coconut to remove the moisture and then add it to the ladoo.
- 2. You have to roast the grated coconut separately before adding it with the sabudana to remove the raw smell.
- 3. You can add any dry fruits of your preference.
- 4. You can add coconut oil instead of ghee.
- Serving Size - 1 ladoo
- Calories - 283.5 cal
- Fat - 53.9 g
- Protein - 7.9 g
- Carbohydrates - 109.3 g
- Sugar - 67.2 g
STEP BY STEP - HOW TO MAKE SABUDANA LADOO
1. Add the sabudana in a heated pan.
2. Dry roast until it changes its colour to light brown.
3. Allow it to cool for 5 minutes.
4. Transfer it into a mixer jar and grind it into a fine powder.
5. In a heated pan, add dry coconut powder.
6. Dry roast it for about 30 seconds on a low flame.
7. Then, add the powdered sabudana.
8. Mix well and roast it for a minute and keep it aside.
9. In another heated pan, add 2 tablespoons of ghee.
10. Add the chopped cashew nuts and roast well until it turns light brown.
11. Add the sabudana-coconut mixture.
12. Mix well and roast it for about 5 minutes on a low flame.
13. Add elaichi powder and nutmeg powder.
14. Add powdered sugar and mix well for about 2 minutes.
15. Once the powdered sugar melts, add 2 tablespoons of ghee and stir.
16. Turn the stove off and allow it to cool for 2-3 minutes.
17. Add another tablespoon of ghee and mix well.
18. Take small portions of the mixture and roll it into ladoos.
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