Sabudana motichoor ladoo

SABUDANA MOTICHOOR LADOO 

You can call it sabudana kesari / sheera/halwa with less ghee.Just given a shape of ladoo which resembles motichoor ladoo .

Made by Shweta Galinde

INGREDIENTS

• Sabudana – 1 cup [mini size]
• Sugar – 1/2 cup
• Saffron – few strands
• Cardamom pwdr – 1/8 tsp
• Ghee – 2 tbsp
• Broken cashew – 1/4 cup
• Yellow or orange food colour – a pinch

PREPARATION

1. Clean ,wash ,rinse and soak the sabudana in enough water for 8 hrs or over night .
2. Next day the sabudana will puff up and become soft .
3. Drain off the excess water by transferring the soaked sabudana in a strainer .
4. See that there is no excess water .

METHOD

Heat a wide nonstick pan and heat 1 tbsp ghee .

Add the cashews and fry till golden and remove it .

Now add the sabudana and mix well.

Stir and cook for a min.

Now add the sugar and mix well.

The mixture will become loose .

Keep stirring and cook for 4  mins on medium flame .

***Keep stirring else it will stick to the bottom.

Add 1 tsp of ghee and mix well.

Now add cardamom pwdr + food colour + fried cashew and mix well.

Once the mixture thickens and starts leaving the pan ,off the flame.

Allow it to cool.

Once you are able to handle it ,take a small portion with greased palms and roll it into ladoos.

Garnish with few strands of saffron and cashew.

Ladoos are ready to serve.

NOTES

1. Instead of making ladoos ,you can serve as sheera.
2. My ladoos really looked like motichoor ladoos as I have used mini sago .
3. You can use medium size also .
4. You have to store at room temperature,as the ladoos will harden in the fridge.
5. It taste similar to sweet sabudana khichdi.

MORE SABUDANA RECIPES BELOW

1. Green sabudana khichdi
2. Sabudhana waffles /oil free sabudhana vada
3. Sabudana khichdi recipe
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