Sing the Sago Song
These sweet sabudana ladoos will be the perfect dessert for any meal!
| Servings | Prep Time |
| 4people | 5minutes |
| Cook Time |
| 90minutes |
|
|
Ingredients
- 2cups sagosabudana
- 1cup Dried Coconut
- ½cup ghee
- 8-10 Cashew nutsroughly chopped
- 1½cups powdered sugar
- ½tsp green cardamom powder
- ¼tsp nutmeg powder
Instructions
- 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.
- Heat the ghee.
- 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!
Recipe Notes
Sabudana ladoos can be stored for one week in an airtight container.
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