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Sabudana Ladoo

Dedicated To my family
Sabudana Ladoo
Sabudana Ladoo
  • Prep time
  • Cooking time
  • Serves4 Person(s)
  • CategoryVeg
  • Cuisine TypeIndian
  • Good for Snacks

About this recipe

Sabudana ladoo is an Indian sweet dish made from tapioca pearls, powdered sugar, dessicated coconut, ghee and nuts and is prepared especially during Navratri or fasting days or festival days. Sabudana is an important ingredient which can be used during fasting days. Coconut added to this dish gives a delicious taste to the ladoo. Do try this tasty ladoo during your vrat days or as a perfect dessert after a meal.

Ingredients for Sabudana Ladoo

  • Sabudana /tapoica pearls/sago – 1 cup
  • Powdered sugar – 3/4 cup
  • Dessicated unsweetened coconut – 1/2 cup
  • Green cardamoms – 5
  • Ghee – 7 tablespoons
  • Cashewnuts – 10

How to cook Sabudana Ladoo

  1. Dry roast the sabudana in a pan or kadai for 20 to 25 minutes on a low flame, till they become crisp and light brown in colour. Remove them in a plate and allow it to cool down. Once cooled down, grind them to a fine dry powder. Keep it aside.
  2. To the same pan, add dessicated coconut and roast for a minute. Ensure not to brown them. Keep them aside. Add 1 tablespoon of ghee and fry the cashewnuts till golden brown in colour. Set aside.
  3. Take the sugar and cardamoms in a mixer and grind them to a fine dry powder.
  4. In a mixing bowl, add the ground sabudana powder, roasted dessicated coconut, powdered sugar, fried cashewnuts and the remaining ghee. Mix all the ingredients well. When the mixture is still warm, shape them into medium sized ladoos.
  5. Delicious sabudana ladoos are ready to be served.
    Sabudana Ladoo


If the mixture is too dry, add few tablespoons of ghee or milk and then shape into ladoos.  If using milk, consume within a day or  store them in the refrigerator.  It stays good for upto 2 days.

You can also add freshly grated coconut instead of dessicated coconut.

Adjust the sugar according to the sweet taste desired by you.

Ensure to grind the sago to a nice fine powder.  It gives a nice texture to the ladoos and consumes less ghee while binding.

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