How to make Dry Fruits Sabudana Laddoo -

Roasted and ground sabudana mixed with dried fruits, coconut and sugar syrup and shaped into laddoos.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Sago (sabudana) (साबुदाना), brown sugar/jaggery (ब्राउन शुगर)

Cuisine : Indian

Course : Mithais

For more recipes related to Dry Fruits Sabudana Laddoo checkout Sabudana Laddoo, Sabudane ki Kheer. You can also find more Mithais recipes like Karachi Halwa Kalakand Annarse Kharpoli

Dry Fruits Sabudana Laddoo

Dry Fruits Sabudana Laddoo Recipe Card


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.    

Prep Time : 6-10 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Sweet

Ingredients for Dry Fruits Sabudana Laddoo Recipe

  • Sago (sabudana) ½ cup

  • brown sugar/jaggery 2 tablespoons

  • Scraped coconut fresh ¼ cup

  • Almonds finely chopped ¼ cup

  • Cashewnuts finely chopped ¼ cup

  • Pistachios finely chopped ¼ cup

  • saffron strands as required

  • Green cardamom powder 1 teaspoon

  • Sugar ½ cup

  • Ghee 1 tablespoon

  • Almonds 6-8


Step 1

Roast sago in a non-stick pan for 5-7 minutes. Transfer into a bowl and cool.

Step 2

Heat brown sugar in another non-stick pan. Add coconut, mix and cook for 2-3 minutes or till sugar melts. Add mixed dried fruits and saffron and mix well.

Step 3

Add cardamom powder, switch off heat and mix well. Transfer in a bowl.

Step 4

Grind roasted sago to a fine powder.

Step 5

Heat sugar in a third non-stick pan. Add sufficient water and cook till sugar melts. Add a pinch of saffron and remaining cardamom powder, switch off heat and mix well.

Step 6

Add coconut-dry fruits mixture and sago powder and mix well. Add ghee and mix well.

Step 7

Divide the mixture into equal portions and shape them into balls.

Step 8

Halve almonds. Decorate the laddoos with these almond halves and serve.

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MasterChef Sanjeev Kapoor

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 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.