Sabudana Ladoo

Sabudana ladoo are a must have during fasting in my home, be it the Shravan month or Navratri, my mom always makes them. Call them sago ladoo, tapioca pearl ladoos, javvarisi ladoo either ways these are awesome. Sabudana Ladoo require very handful of ingredients and are ready quickly. With Navratri starting today, what would have been a better time than this, for sharing this recipe.

Sabudana is very versatile, you can make sweet and savory dishes and I absolutely love these tiny pearls. While we all go gaga over sabudana khichdhi or sabudana kheer, these ladoos are very uncommon. My mom learnt it from my grandmother who use to fast during the Shravan month and so these would be her sweet tooth fixation during that time.

Unlike the besan ladoos or other ladoos that just melt away in your mouth, these, Sabudana ladoos are comparatively soft and gooey. Since sago pearls are sticky in nature, may stick in your mouth. Also it being crumbly, binding them can be tricky since they break very easily but I can assure you that you will love them for sure.

I have used ready made tapioca flour since I found it easily in the supermarket. But if you cannot find the flour, you can easily make it at home. Check out the notes section on how to make the flour at home.

Please do check out Aliv Ladoos (Garden Cress Seed Ladoo) and Bhakari Ladoo recipe posted on the blog.

Sabudana Ladoo

Recipe by Samrudhi MaheshCourse: SnacksCuisine: MarathiDifficulty: Easy

Servings

6-7

servings

Prep time

7

minutes

Cooking time

10

minutes

Super quick sabudana ladoos.

Ingredients

• 1 cup Sabudana (Tapioca) flour.

• ¼ cup coarsely powdered peanuts.

• ½ cup powdered sugar

• 5- 6 tablespoon Ghee or as required.

• ¼ teaspoon Elaichi (cardamom) powder

Directions

• Heat a pan. Dry roast the Sabudana flour on a low flame for 4 minutes, then take out roasted flour in a bowl. Check notes on how to make the flour at home.
• Add peanuts to the pan. Dry roast for about 3-4 minutes.
• Cool it to room temperature and grind it into coarse powder.
• Add grounded peanuts to the sabudana flour. Add ghee little at a time. The amount of ghee should be enough so that the ladoos can retain their shape. Add cardamom powder.
• Mix everything together and form the ladoos.
• Store them in an airtight container.

Notes

• Dry roast sago/ Sabudana in low flame. Roast until it becomes golden and puffs up a bit, it will take at the least 15- 20mins. Cool down then transfer to a mixer jar. Grind it into a fine powder. You can sieve it so that there are no big chunks present. Transfer to a mixing bowl.
• Do not add the ghee all at once. Add little by little keep mixing then shape and check if you can bind them. Add enough ghee for the ladoos to hold its shape.
• 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.

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