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Sabudana Ladoo
Sabudana ladoo is an Indian sweet made from tapioca pearls, desiccated unsweetened coconut and powdered sugar.
Prep Time
30
minutes
mins
Cook Time
15
minutes
mins
Total Time
45
minutes
mins
Course:
Desserts
Cuisine:
Indian
Diet:
Vegetarian
Difficulty Level:
Difficult
Servings:
10
sabudana ladoo
Calories:
227
kcal
Author:
Dassana Amit
Ingredients
1
cup
sabudana
(tapoica pearls)
¾
cup
desiccated unsweetened coconut
½ or ⅔
cup
powdered sugar
or as required
6 to 6.5
tablespoons
oil
or ghee
9 to 10
cashews
- chopped
4 to 5
green cardamoms
- powdered in a mortar-pestle
¼
teaspoon
grated nutmeg
(jaiphal)
Instructions
Roast the sabudana (tapoica pearls) in a kadai or pan on a low flame.
They will swell a bit and become crunchy and light brown.
This process will take approx 25 to 30 minutes on a low heat.
Cool the pearls completely and then grind to a fine powder in a dry grinder.
Also lightly roast the coconut for 2 to 3 minutes.
No need to brown the coconut.
In the same pan where you have roasted the coconut, add the ground sabudana powder and sugar.
Mix well and keep aside.
Heat the 5 or 6 tbsp oil/ghee in a small pan.
Add chopped cashews and fry them till golden.
Pour this whole mixture of oil and browned cashews into the sabudana + coconut + sugar mixture.
Also add cardamom powdered and nutmeg.
Stir very well with a spatula or wooden spoon.
Then when the mixture is still lightly hot or warm, make medium sized balls from it.
Sabudana ladoo are ready to be served.
You can also store sabudana ladoos in an air tight container in the fridge for a week.
Nutrition
Calories:
227
kcal
|
Carbohydrates:
24
g
|
Fat:
14
g
|
Saturated Fat:
5
g
|
Sodium:
3
mg
|
Potassium:
58
mg
|
Fiber:
1
g
|
Sugar:
7
g
|
Vitamin C:
0.3
mg
|
Calcium:
9
mg
|
Iron:
0.7
mg