Sabudana Ladoo

Ingredients

• 190 g (1 cup)sabudana (sago pearls)
• 60 g (1/4 cup)crumbled khoya (mawa)
• 40 g (1/2 cup)unsweetened desiccated coconut
• 100 g (1/2 cup)caster sugar
• 45–60 ml (3–4 tablespoons)ghee
• 15–30 ml (1–2 tablespoons)milk
• 45 g (1/3 cup)mixed chopped pistachios and almonds
• to tastecardamom powder

Instructions

1. 1

   Measure the pearls

   Measure out the sabudana.

2. 2

   Grind the sabudana

   Transfer the pearls to a mixer and grind them into a powder.

3. 3

   Prepare the ingredients

   Set out the remaining ingredients.

4. 4

   Heat the ghee

   Heat the ghee in a kadai.

5. 5

   Roast the powder

   Add the ground sabudana and roast it over a medium-low heat, stirring as you go.

6. 6

   Sauté briefly

   Sauté for 1–2 minutes.

7. 7

   Add the khoya

   Stir in the crumbled khoya.

8. 8

   Cook until golden

   Keep stirring until the mixture begins to change colour and turns light brown.

9. 9

   Add the coconut

   Take the pan off the heat and mix in the desiccated coconut.

10. 10

    Mix thoroughly

    Stir until the coconut is evenly combined.

11. 11

    Stir in sugar

    Add the sugar.

12. 12

    Add nuts and spice

    Add the cardamom powder and nuts, then mix until everything is well combined.

13. 13

    Moisten the mixture

    The mixture will be very dry at this stage. Add 1 tablespoon of milk and mix.

14. 14

    Shape a ladoo

    Once the mixture starts to come together, take a little in your hand and shape it into a small ball.

15. 15

    Shape the rest

    Repeat with the remaining mixture.

16. 16

    Finish shaping

    The sabudana ladoos are ready.

17. 17

    Add a coconut coating

    If you like, roll the ladoos in dry desiccated coconut, or serve them as they are.

18. 18

    Store the ladoos

    Keep them in an airtight container; they will keep for 2–3 weeks.

What are sabudana ladoo?

Ladoo are Indian sweets shaped into small balls, with many regional and festive versions. This one uses sabudana, also called sago or tapioca pearls, ground into a powder and roasted with ghee.

Khoya adds a milky richness, while coconut, nuts and cardamom bring fragrance and texture. Roasting the powder before shaping gives this simple version its toasted flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 145 calories, 2g protein, 20g carbs, 7g fat.

The sabudana and sugar provide most of the carbohydrates, while ghee, coconut and nuts contribute much of the fat; khoya and nuts provide some protein. Pair a ladoo with fruit or serve it after a meal with a protein-rich component to make the overall plate more balanced.

The key ingredients

Sabudana: Grind the pearls into a fine, even powder so the mixture holds together more consistently. A few coarser flecks are fine, but large pieces can make shaping difficult.

Khoya and coconut: Crumble the khoya before adding it, and use unsweetened desiccated coconut so the sugar level stays as intended.

Ghee and milk: Ghee helps roast and enrich the mixture; milk is added a little at a time at the end to bring it together.

Roasting for flavour

Keep the heat at medium-low and stir frequently as the ground sabudana roasts. The method calls for 1–2 minutes of sautéing before adding khoya, then continued stirring until the mixture turns light brown.

The colour change is the cue to take the pan off the heat. Avoid rushing the roasting with high heat, which can colour the mixture unevenly.

Getting the texture right

After the sugar, nuts and cardamom go in, the mixture may look dry; that is expected. Add 1 tablespoon of milk and mix, then check whether it starts to come together.

Shape a small ball to test it. If it holds, continue with the rest; if the mixture is still crumbly, use the remaining milk in small additions.

Shaping while warm

The method moves straight from mixing to shaping, so begin forming the ladoos while the mixture is still warm enough to handle and mould. Take a small amount and press it together before rolling it between your palms.

If the mixture cools and becomes harder to shape, gently warm it again until it is pliable. Take care not to overheat it.

Serving ideas

Serve the ladoos as a small sweet after a meal or as part of a festival spread. Their toasted, nutty flavour works well alongside tea or coffee.

For a little extra coconut flavour, roll the shaped ladoos in dry desiccated coconut, as suggested in the method. They can also be served without a coating.

Recipe notes & tips

• Grind the sabudana evenly so the mixture is easier to shape.
• Stir continuously while roasting to help the powder colour evenly.
• Take the pan off the heat before adding the coconut.
• Add milk gradually, beginning with the specified 1 tablespoon.
• Shape one ladoo first to check whether the mixture holds together.
• Roll the ladoos in dry desiccated coconut if you want a coated finish.

Variations

• Extra cardamom: Add more cardamom powder for a stronger aromatic note.
• Nut choice: Use more pistachios or almonds while keeping the same total quantity.
• Coconut coating: Roll each shaped ladoo in extra dry desiccated coconut.
• Finer texture: Grind the sabudana more finely for a smoother mixture.
• Milk adjustment: Add the remaining milk gradually if the mixture needs more help coming together.

Common mistakes to avoid

• High heat: The powder can brown unevenly; roast it over medium-low heat.
• Skipping the stirring: The mixture may colour unevenly; keep stirring as it roasts.
• Adding too much milk at once: The mixture may become difficult to shape; add it gradually.
• Shaping before testing: A crumbly mixture may fall apart; form one test ball first.
• Waiting too long to shape: The mixture may firm up as it cools; shape it while warm and pliable.

How to store

Store the ladoos in an airtight container. The recipe says they keep for 2–3 weeks; for best quality, keep them in a cool, dry place. If they become firm, let them come to room temperature before serving.

Frequently asked questions