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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Dry roast sabudana on low flame for about 15 minutes, stirring continuously, until aromatic and the colour changes slightly.
Allow sabudana to cool completely. Grind into a fine powder and sieve if required.
Heat ghee. Add the roasted sabudana flour and mix well. Toss on low flame for 5–7 minutes.
Switch off the flame and allow the mixture to cool completely.
In a mixer jar, add dry grated coconut, green cardamoms, and sugar. Grind into a fine powder.
Add the powdered mixture to the cooled sabudana-ghee mixture.
Mix everything thoroughly using your fingers until the mixture comes together.
Take small portions and shape them into ladoos.
If the ladoos are not binding, add a little warm ghee at a time and shape again.
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If the ladoos are not binding, add a little warm ghee at a time and shape again.
What should I do if the ladoos are not binding?
Add a little warm ghee at a time and shape again.
Can I use fresh coconut instead of dry grated coconut?
It's best to use dry grated coconut as fresh coconut may add moisture and affect the binding.
How do I know when the sabudana is roasted?
The sabudana will become aromatic and slightly change color when roasted.
Can I store these ladoos?
Yes, store them in an airtight container to keep them fresh.
What can I use if I don't have cardamoms?
You can skip cardamoms, but they add a nice aroma and flavor to the ladoos.
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