Name: Irresistible Sabudana Ladoo: A Melt-in-Your-Mouth Indian Sweet Treat
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 cup Tapioca Pearl (tapioca pearls); 1 Tbsp Ghee; ¾ cup Sugar (powdered); ½ cup Desiccated Coconut (unsweetened); 5 Cardamom Pods; 6 Tbsp Ghee; 10 Cashews

Irresistible Sabudana Ladoo: A Melt-in-Your-Mouth Indian Sweet Treat

45 minutes

1157 reads

4.41 from 5 votes

Indian

About Irresistible Sabudana Ladoo: A Melt-in-Your-Mouth Indian Sweet Treat

Craving a melt-in-your-mouth treat with a unique, nutty flavor? These delightful Sabudana Ladoo, a traditional Indian sweet, are perfect for festivals, fasting days, or any time your sweet tooth calls.

Made with tapioca pearls (sabudana), desiccated coconut, powdered sugar, fragrant cardamom, and rich ghee, these ladoos offer an irresistible texture and aroma. Our easy-to-follow recipe guides you through each step, from roasting the sabudana to shaping the perfect ladoo.

Whether you're celebrating Navratri or simply indulging, these Sabudana Ladoo are sure to impress with their delightful taste and satisfying texture.

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Recipe Time & More

Prep15

Cook30

Total45

Calories1124 kcal

Serves

Served AsSnacks

Recipe TasteCrunchy Sweet

Ingredients

Roasted Sabudana Base

▢ 1 cup Tapioca Pearl tapioca pearls
▢ 1 Tbsp Ghee

Flavor & Sweetness

▢ ¾ cup Sugar powdered
▢ ½ cup Desiccated Coconut unsweetened
▢ 5 Cardamom Pods

Garnish & Texture

▢ 6 Tbsp Ghee
▢ 10 Cashews

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Instructions

In a pan or kadai, dry roast the sabudana over low heat for 20-25 minutes. Stir frequently to prevent burning. The sabudana is ready when it turns crisp and light brown. This roasting process helps achieve the perfect texture for the ladoos.
Transfer the roasted sabudana to a plate and let it cool completely. Once cooled, grind it into a fine powder using a grinder or food processor and set aside.
In the same pan, lightly roast the desiccated coconut for about a minute, being careful not to brown it. Set aside.
Add 1 tablespoon of ghee to the pan and fry the cashews until golden brown. Remove and set aside.
Grind the powdered sugar and cardamom pods together in a mixer until you have a fine powder.
In a mixing bowl, combine the ground sabudana powder, roasted coconut, powdered sugar-cardamom mixture, fried cashews, and the remaining 6 tablespoons of ghee. Mix thoroughly until well combined.
While the mixture is still warm, shape it into medium-sized ladoos. The warmth helps the ladoos hold their shape.
Your delicious Sabudana Ladoo are ready to be served and enjoyed!

Recipe Notes

Good To Know

If the mixture is too dry, add a few tablespoons of ghee or milk. If using milk, consume within a day or store in the refrigerator for up to 2 days.
You can use freshly grated coconut instead of desiccated coconut.
Adjust the sugar according to your desired sweetness.
Grind the sago to a fine powder for a nice texture and to use less ghee while binding.

Expert Tips

For a richer flavor, roast the nuts and seeds separately before adding them to the mixture.
If you're short on time, you can skip roasting the sago, but be sure to grind it finely.
These ladoos are a great make-ahead dessert. Prepare them a day or two in advance and store them as directed.

Storage Instructions

Store the ladoos in an airtight container at room temperature for up to 5 days. If you live in a humid climate, refrigerate them to prevent the coconut from spoiling.