Wednesday, October 9, 2013
During navaratri, we make some sweet everyday. Yesterday, I made sabudana ladoo. My daughter loved them. The following recipe will make about 8-9 small ladoos.
3/4 Cup Sabudna (Sago/Tapioca Pearls),
1/4 Cup Powdered Sugar,
5 Tablespoon Melted Ghee,
1/4 Teaspoon Cardamom Seeds,
1/4 Teaspoon Ginger Powder,
1 Tablespoon Desiccated Coconut, (Optional)
1 Tablespoon Poppy Seeds (Optional)
In a heavy bottom pan, dry roast the sabudana on low-medium flame for 20-25 minutes, or until it just starts changing color to very light brown. At this point, add the cardamom seeds. Roast for another minute. Turn off the stove, and spread the sabudana on a plate to cool down.
Once cool enough to handle (warm), transfer to a mixer grinder and grind to a fine powder. Transfer to a mixing bowl, and add the sugar, ghee, and ginger powder. Stir and mix well. While still warm, shape into small ladoos. Spread the coconut and poppy seeds in a plate. Roll each ladoo in the coconut and then in poppy seeds (or in just one of them). Serve.
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