How to make Sabudana Laddoo - Sabudana and desiccated coconut mixed powdered sugar and shaped into laddoos.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Sago (sabudana) (साबुदाना), Desiccated coconut (डेसिकेटेट कोकोनट/ सूखे नारियल का बूरा)
Cuisine : Indian
Course : Mithais
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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
For more recipes related to Sabudana Laddoo checkout Dry Fruits Sabudana Laddoo, Sabudane ki Kheer. You can also find more Mithais recipes like Baat Jo Seero, Doodh Ki Barfi, Papaya Burfi, Kala Jamun.
Sabudana Laddoo Recipe Card
Prep Time : 0-5 minutes
Cook time : 1-1.30 hour
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet
Ingredients for Sabudana Laddoo Recipe
Sago (sabudana) 2 cups
Desiccated coconut 1 cup
Ghee 1/2 cup
Cashewnuts roughly chopped 8-10
Powdered sugar 1 1/2 cups
Green cardamom powder 1/2 teaspoon
Nutmeg powder 1/4 teaspoon
Method
Step 1
Dry roast sago in a non-stick pan for 25-30 minutes or till lightly browned. Cool and grind to a fine powder.
Step 2
Dry roast desiccated coconut in another non-stick pan till fragrant. Add ground sago and roast further for a minute.
Step 3
Heat ghee in a third non-stick pan, add cashewnuts 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.
Step 4
Divide the prepared mixture into equal portions and shape them into laddoos.
Step 5
Arrange the laddoos on a serving plate and serve immediately.
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.