Easy Sabudana Ladoo Recipe – Sago & Coconut Sweet Treats

Last Updated on 2 months by Neha Deshmukh

Easy Sabudana Ladoo Recipe – Sago & Coconut Sweet Treats

Hey everyone! If you’re looking for a sweet treat that’s both satisfying and surprisingly easy to make, you’ve come to the right place. I remember the first time I made these Sabudana Ladoo – I was a little intimidated, honestly! But they turned out beautifully, and now they’re a family favorite, especially during festivals. Let’s dive in and make some magic!

Why You’ll Love This Recipe

These Sabudana Ladoo (sago ladoo) are more than just a sweet; they’re a little bundle of tradition and flavor. They’re perfect for festive occasions, a quick afternoon snack, or even a thoughtful homemade gift. Plus, they’re naturally gluten-free and can easily be made vegan! They have a lovely, slightly chewy texture and a delicate sweetness that’s just right.

Ingredients

Here’s what you’ll need to whip up a batch of these delightful ladoos:

• 0.5 cup Sabudana (Sago) – about 100g
• 0.125 cup Sugar – about 25g
• 1 no Cardamom Pod
• 8 nos Cashews
• 0.25 cup Melted Ghee – about 60ml
• 0.5 cup Desiccated Coconut – about 50g

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Sabudana (Sago): Types & Soaking Considerations

There are different types of sabudana – small pearl, medium pearl, and large pearl. I prefer the small pearl variety for ladoos as they bind better. You don’t need to soak sabudana for this recipe, which is a huge time saver! We’re roasting it directly, which gives it a lovely, nutty flavor.

Desiccated Coconut: Fresh vs. Dried & Flavor Profiles

I use desiccated coconut for convenience, but freshly grated coconut works beautifully too! If using fresh, make sure it’s not too moist. Dried coconut has a more concentrated flavor, which I love in these ladoos.

Ghee: The Importance of Quality & Clarified Butter

Ghee is key to the flavor and texture. Use good quality ghee for the best results. If you don’t have ghee, you can substitute with clarified butter, but the flavor won’t be quite the same.

Cardamom: Regional Variations & Freshness

Cardamom adds a wonderful aroma. I prefer using green cardamom pods, but you can experiment with black cardamom for a smokier flavor. Always use fresh cardamom – the aroma should be strong!

Sugar: Adjusting Sweetness Levels

I’ve used regular granulated sugar here. You can adjust the amount to your liking. If you prefer a less sweet ladoo, start with 2 tablespoons and add more as needed.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, we’re going to dry roast the sabudana. Heat a pan over low heat and add the sabudana. Roast for about 20 minutes, stirring frequently, until it’s golden and puffed up. It should smell wonderfully nutty! Let it cool completely – this is important!
2. Once cooled, grind the roasted sabudana into a fine powder using a mixer. Don’t skip this step; a fine powder ensures the ladoos bind well. Transfer the powder to a mixing bowl.
3. Now, add the sugar and cardamom pod to the mixer. Grind them into a fine powder too, then add this mixture to the sago powder.
4. Stir in the desiccated coconut until everything is well combined. It should look like a lovely, crumbly mixture.
5. Heat 1 teaspoon of ghee in the same pan. Fry the broken cashews until they’re golden brown and fragrant. Add these to the mixture.
6. Here comes the fun part! Gradually add the remaining melted ghee while mixing the ingredients with your hands. Keep adding ghee little by little until the mixture comes together and forms a dough-like consistency. This might take a little patience!
7. Pinch off portions of the mixture and roll them into firm, round ladoos. I usually aim for about 1-inch diameter ladoos. Repeat until all the mixture is used.
8. Finally, let the ladoos rest for at least 1 hour before storing them. This allows them to firm up properly. Store in an airtight container at room temperature.

Expert Tips

• Roasting is Key: Don’t rush the roasting process. Properly roasted sabudana is crucial for the texture and flavor.
• Ghee Temperature: Make sure the ghee isn’t too hot when adding it, or it might melt the sugar and make the mixture sticky.
• Binding Test: To check if you’ve added enough ghee, try pinching a small portion of the mixture. It should hold its shape without crumbling.

Variations

• Vegan Sabudana Ladoo Adaptation: Simply substitute the ghee with vegan butter or coconut oil.
• Gluten-Free Confirmation: This recipe is naturally gluten-free, making it a great option for those with dietary restrictions.
• Adjusting Spice Levels (Cardamom): Feel free to add more or less cardamom depending on your preference. A pinch of nutmeg also works beautifully!
• Festival Adaptations (Navratri, Vrat): These ladoos are often made during Navratri and Vrat (fasting) periods. You can use rock salt (sendha namak) instead of regular salt if you’re observing a strict fast.

Serving Suggestions

These ladoos are delicious on their own with a glass of milk or a cup of chai. They also make a lovely addition to a festive platter. My kids love them as an after-school snack!

Storage Instructions

Store the Sabudana Ladoos in an airtight container at room temperature for up to a week. They can also be stored in the refrigerator for up to two weeks, but they might become slightly harder.

FAQs

How do I know if the sabudana is roasted enough?

The sabudana should be golden brown and puffed up. It should also smell fragrant and nutty.

Can I use jaggery instead of sugar in this recipe?

Yes, absolutely! Jaggery will give the ladoos a richer, more caramel-like flavor. You might need to adjust the amount of ghee slightly as jaggery has a different consistency.

What is the best way to prevent the ladoos from crumbling?

Make sure the sabudana is finely ground and you add enough ghee to bind the mixture properly. Letting the ladoos rest for an hour also helps them firm up.

Can these ladoos be made ahead of time for a special occasion?

Yes, you can make them 2-3 days in advance. Just store them in an airtight container.

How long do Sabudana Ladoos typically stay fresh?

They stay fresh for about a week at room temperature, or up to two weeks in the refrigerator.

Enjoy making these delicious Sabudana Ladoo! I hope this recipe brings a little sweetness to your day. Let me know how they turn out in the comments below!