Sabudana Laddu Recipe | Sabudana Laddu Recipe

Sabudana Laddu is a very easy sweet made with simple ingredients. It has a mild sweet taste and soft texture that melts in the mouth when bitten. These laddus are perfect for festive times or when you feel like making something quick and different. The tiny sago pearls add a slight crunch and the coconut adds a nice flavour.

This is a lovely dessert to make when you run out of rice flour or other regular ingredients for laddus. It takes less time and the quantity is also good. I like how the ghee binds everything well and it makes the laddus smell great. Each bite feels light, rich and full of flavor. You can easily make these in small batches also.

jump to:

About Sabudana Laddu

Sabudana Laddu or Sabudana Laddu is a traditional Indian sweet but it is not very common compared to other laddus. It is made by dry roasting sago until it swells and grinding it into powder. Sugar, coconut and fried cashews are then mixed with melted ghee to form soft balls.

This laddu has a pleasant aroma of roasted sago and ghee. The coconut in this recipe adds a body and mild flavor that balances the sweetness. Additionally cashew nuts add crunch and cardamom brings the traditional aroma. The best part is that it remains soft even after a few days because the ghee keeps it moist. It’s light and not too heavy to eat, so perfect for a small snack or treat.

You can use desiccated coconut or fresh coconut, whatever you have at home works fine. Dry coconut lasts longer while fresh gives a little more flavor. It is important to roast the sago patiently on low flame, otherwise it will remain hard from inside. Once the powder is prepared and mixed, it is very easy to shape the laddus.

I usually make this when I need something quick during the festive season. I like to make small laddus and serve them with tea or immediately after the meal. Its texture is very unique from other sweets and my family also likes its mild taste. It stays good for a few days so I always keep it in a jar.

Sabudana Laddu Ingredients

• Sago – I have added white sago, it becomes crisp when fried properly. It adds a slight crispiness and acts as the main base for the laddu. You can use small sized sago so that it gets roasted without burning.
• Sugar – I used normal white sugar and turned it into fine powder for a smoother texture. It adds a slight sweetness and helps bind everything together.
• Cardamom – I used one cardamom pod for a mild aroma. If cardamom powder is already present in your house then you can also use it.
• Cashew – I fried some broken cashew nuts in ghee and mixed it. It imparts crispness and rich flavour. If you like some mixed texture you can also add raisins or almonds.
• Ghee – I have melted ghee to bind the laddu and make it shiny. Just add little by little while mixing so that the texture remains soft and not oily.
• Coconut – I added desiccated coconut for good taste and mild aroma. You can also use freshly grated coconut if you like a more intense taste and softer feel.

Why does this recipe work

• This recipe is very easy and uses few ingredients which are mostly available.
• After roasting, sago gives a nice crisp taste and mild nutty flavor.
• It doesn’t require any sugar syrup or tricky cooking steps.
• Ghee makes the laddus soft, aromatic and rich in taste.
• It stays fresh for several days and is perfect during festivals or for quick sweet cravings.

similar recipe

How to make Sabudana Laddu step by step

1. Dry roast the sago on low flame until it turns golden and swells a little, it will take at least 20 minutes. You can see it closely.

2. Cool and transfer to a mixer jar. Powder it and put it in a mixing bowl. Now add sugar and cardamom.

3.Grind it finely, put it in a mixing bowl, add desiccated coconut. Now add one spoon of ghee and fry the broken cashews till they turn golden brown, put them in a mixing bowl.

4.Mix well. Now add ghee little by little and keep mixing.

5. Mix it well with hands, break the lumps and keep mixing. Start rolling the balls. If you press like this.

6. It should stay together without falling apart. This is the right consistency. Hold tightly and make balls. Shape all the laddus and keep them in a plate. Keep it aside for some time and then keep it in a clean container.

It remains good for up to a week at room temperature.

Expert Tips

• fry sago – I have roasted the sago on low flame till it swells slightly. This step is important otherwise it will remain hard after grinding.
• add ghee – I usually add the melted ghee little by little while mixing. If you mix it all together it gets too smooth.
• fine powder – To make it smooth, I have kept sago and sugar powder separately. Laddus break easily due to coarse powder.
• mix by hand – I prefer to mix with hands to feel the texture and break any lumps before shaping the laddus.
• shape while hot – I find that it is easier to shape when the mixture is slightly warm. Once it gets too cold it dries out.

serving and storage

Serve Sabudana Laddu as a sweet snack or after meal dessert. It also goes well with a cup of tea. Store the laddus in an airtight jar at room temperature. It stays good for about a week. If you are using fresh coconut, refrigerate and use within 3 to 4 days.

general questions and answers

1.Can I use nylon sago?

No, I wouldn’t recommend the nylon type. Use white sago as it roasts well and gives the right texture.

2. Why are my laddus not holding their shape?

This means that the mixture needs a little more ghee. Add a few drops of hot ghee and try shaping again.

3.Can I use jaggery?

Yes, you can melt it and strain it before pouring. The taste will change slightly.

4.Can I skip coconut?

Yes, you can skip it or reduce it. Laddus will still be good but the taste will be less spicy.

5. How long is it good for?

It remains good for a week if stored in a dry container. If using fresh coconut, refrigerate it and use it soon.

If you have any further questions about this Sabudana Laddu Recipe Mail me at sharmispassions@gmail.com. Also, follow me Instagram, Facebook, pinterest ,youtube And Twitter ,

tried this Sabudana Laddu RecipeDo let me know how you liked it. Tag us @sharmispassions on Instagram and hash tag #sharmispassions.

📖 Recipe Card