Sabudana (Jevvarasi) is considered as one the main ingredient which can be used mainly on Vrat / viratham days. During Navratri festivals, it is a tradition to make Sabudana Vada, Sabudana Ladoo, Sabudana Payasam and Sabudana Kichadi. Sabudana Ladoo is very simple to make just like maladu or rawa ladu. Lets see the recipe now..

Sabudana Ladoo
Sabudana Ladoo



Yield10-12
Preparation Time-
Cooking Time30 mins 

Sabudana Ladoo
Sabudana Ladoo

Ingredients :
Sabudana1 Cup
Desiccated Coconut3/4 Cup
Sugar1/2 Cup
Cashews Nuts10
Ghee6 tablespoon
Cardamom4


Sabudana Ladoo
Sabudana Ladoo

Method:
  1. Heat a pan, add sabudana and keep the flame low and stir it for atleast 30 minutes 

  2. After 25-30 minutes, the sabudana has changed its color to light brown. Remove the sabudana from flame and cool it off. Add the cooled sabudana in a mixer and grind it to a smooth powder

  3. Again heat the pan, add desiccated coconut and fry in low flame for 2-3 minutes. The coconut doesn't need to become brown. Remove from flame

  4. In the meantime, powder the sugar in a mixer

  5. Add the powdered sugar, powdered sabudana to the fried desiccated coconut and mix well

  6. Heat another pan, add 1 teaspoon of ghee and fry the broken cashews. Add the cashews to the ladoo mixture and mix well. Add rest of the ghee in the pan and heat it for a minute. Remove the ghee from flame and add it to the ladoo mixture and mix well with a spoon

  7. When the mixture is warm enough to handle, take half fist full of ladoo mixture and hold it to make a small ball of sabudana ladoo. Repeat this step for rest of the ladoo mixture
  8. The yummy and tasty sabudana ladoo is ready for neivedhyam and also for serving
  9. Sabudana Ladoo
    Sabudana Ladoo



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  1. Do we really need half an hour to roast the sabudana?

    ReplyDelete
    Replies
    1. Hi, Roasting sabudana till it becomes slight brown color will surely take 30 minute.

      Delete
  2. Lovely recipe! Can we avoid/replace coconut?

    ReplyDelete
    Replies
    1. Yes Kavitha,, instead of coconut, we also use ground semolina or ground roasted gram dal.

      Delete
  3. How to make dessicated coconut at home?

    ReplyDelete
  4. Thank you - I am so grateful for these quick recipes have been inspirational and I have been able to make almost all the nivedhyam for each day as prasad and none of them are time-consuming and are prepared with simple ingredients and many substitutions options also make these appealing. wishing you both many blessings for navarathri.

    ReplyDelete

 
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