sabudana ladoo recipe
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4.23 from 9 votes

sabudana ladoo recipe

sabudana ladoo recipe - an indian sweet made from tapioca pearls.
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Course: desserts
Cuisine: indian
Servings: 9 to 10 ladoo
Calories: 227kcal
Author: Dassana Amit


  • 1 cup sabudana (tapoica pearls)
  • ¾ cup dessicated unsweetened coconut
  • ½ or ⅔ cup powdered sugar or as required
  • 6 to 6.5 tablespoon oil or ghee
  • 9 to 10 cashews, chopped (kaju)
  • 4 to 5 green cardamoms, powdered (choti elaichi powder)
  • ¼ teaspoon grated nutmeg (jaiphal)


  • 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 flame.
  • cool the pearls completely and then grind to a fine powder in a dry grinder.
  • also lightly roast the coconut for 2-3 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.


Calories: 227kcal | Carbohydrates: 24g | Fat: 14g | Saturated Fat: 5g | Sodium: 3mg | Potassium: 58mg | Fiber: 1g | Sugar: 7g | Vitamin C: 0.3mg | Calcium: 9mg | Iron: 0.7mg