Sago ladoo / Sabudana ladoo

SAGO LADOO

By Shweta Galinde

INGREDIENTS [ 18 to 20 ladoos ]

• Sago – 1 cup
• Sugar fine pwdr – 1/2 cup
• Cardamom pwdr – ¼ tsp
• Cashews chopped – 3 or 4 tbsp
• Melted ghee – ½ cup [ 2 tbsp less ]

PREPARATION

Fry the cashew in 2 tsp ghee and keep aside.

Dry roast the sago on low flame till it becomes light golden and puffs up slightly .It may taske 18 to 20 mins .keep stirring while roasting .Colour should not change much.

Transfer to a plate and allow it to cool.Once cooled grind into very fine pwdr .

METHOD

Take tha sago pwdr in a mixing plate .

Add sugar pwdr + cardamom pwdr and mix well.

Add the fried cashews and mix well .

Now add melted ghee little by little .

***Very important ,don’t add all the ghee together .

***We may need 2 or 3 tbsp less than ½ cup .

Mix well till no lumps.

*** Take a small portion of mixture and press it ,if it holds shape it means ,you can start making ladoos .Else add little more ghee .

Take small small portions of the mixture and roll into ladoos. I have used a ladoo mould.

Keep aside for sometime and later store in air tight container

NOTES

1. You can store for a week ,in room temperature.
2. Don’t add excess ghee else you will not get a proper dry texture of the ladoo.

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