Sabudana ladoos

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                                                   Ready to serve sabudana laddoos

Makes : 15

Time taken: 30 minutes

Sabudana/sabakki /Shapithandulu/Tapioca pearl in marati,  kannada ,  konkani and english respectively.  Sabudana dishes are meant for upavas/fasting like the Sankashti , ekadasi etc.  I have already put up sabudana kichadi, sabudana vada, sabudana kheer etc..,  Today i would like to put up Sabudana laddoos which not only tastes great but also melts instantly in the mouth.  Here is my version of the recipe:

What you need to have:

1. Sabudana – 1 cup

2. Sugar – 1 cup

3. Pure ghee – 2 Tablespoons

4. Cashews – 10-12

.5. Dry dates powder – 2 tablespoons

6. Cardamom – 10

7. Milk –  a little ( purely optional)


                                                            Ingredients of sabudana laddoos

What you do with what you have:

1. Place a skillet with sabudana pearls in it and dry roast the same till done.  It will turn light and crispy too.                                                                        KONICA MINOLTA DIGITAL CAMERA

                                                                 Sabudana being dry roasted

2. In the same skillet dry roast sugar till it starts crystalizing.KONICA MINOLTA DIGITAL CAMERA

                                                       Sugar being roasted till it crystaizes

3. Grate dry dates as well and keep it aside.  Powder all the ingredients including cashews and cardamom along with sugar and sabudana as well.  Transfer all the powdered ingredients in a wide bowl.  Add pure ghee to it.                                    KONICA MINOLTA DIGITAL CAMERA

                                                              All powdered laddoo ingredients

4. Mix the ingredients to make a homogeneous mixture .  Make/tie round laddoos as usual and enjoy with any snacks and a cup of tea/coffee!!YummmmmKONICA MINOLTA DIGITAL CAMERA

                                                              Ready to serve sabudana laddoos

Makes : 15

Time taken : 30 minutes

1. Sabudana should be roasted till crispy .  Sugar is dry roasted till it crystalizes to gain sticky consistency for the laddoos.

2. If it becomes tough to make/tie laddoos add a little milk in steps.  Only thing it reduces the shelf life of the laddoos.

3. Use fresh ghee to retain quality and aroma of the dish.


2 thoughts on “Sabudana ladoos

    hgupta said:
    April 28, 2014 at 4:33 pm

    today i made this… tastes really good…..nice recipe

      prathibalrao responded:
      April 28, 2014 at 10:27 pm

      Hi jgupta,

      Thanx a lot for your commenting on this blog for this post!!!!!I too like it and is my favorite

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