Sabudana or sago is also known as Tapioca in English, saggubiyyam in telugu, sabaki in kannada, Javarrisi in Tamil. Sabudana is extracted from the spongy centre of sago palm stem and it is in the form starch. It is rich in iron, calcium and contains good source of proteins. It is easily digestable food. Sabudana is used in festival seasons while fasting, as it gives good strength and energy. Today's recipe Sabudana coconut ladoo with almonds is easy to prepare and filled with energy. Using almond powder is optional but gives good energy. Regularly I add almond powder in many sweets.
Also please check my other sweet recipes
Almond Mango Sandesh
Dates and Dry fruits burfi
Puffed rice Ladoo
Kaju Katli
Almond semiya Kheer
Moongdal Kheer
Sabudana/sago coconut ladoo with almonds
Preparation Time : 15 minutes
Cook Time : 20 minutes
Serves : 10 ladoos
Recipe Category: Desserts/sweets
Recipe Cuisine: Indian
Author: Aruna
Ingredients
Sabudana/saggubiyyam - 1cup
Sugar - 1/2 cup
Dry coconut - 1 small cup(grated)
Almond powder - 1/2 cup
cardamom /elachi - 4
Cashnewnuts - 1/4 cup
Almond and pistachios - 1 tsp
Ghee- 3/4 cup
Milk - 1/4 cup(optional I did not used)
Instructions
1) Take a pan/Kadai add sabudana.
2) Dry fry sabudana on low flame till it turns golden brown color. Sabudana will become crisp and jumps from Kadai. Do not burn it. Take fried sabudana into plate.
3) Add grated dry coconut in the same Kadai and fry it for minute on very low flames and take it into plate.
4) Let the sabudana cool, chop the dry fruits and keep it ready.
5) Take fried sabudana in a mixer jar, grind it to fine powder and take it into plate.
6) Add 2 tsp of ghee in pan and fry cashew nuts till it turns golden brown color and take it into plate.
7) In the same Kadai add powdered sabudana, powdered sugar(I added elachi in sugar while powdering) and fried dry coconut and mix it well without any lumps.
8) Add 2 tsp ghee and mix the above well and fry it for 2 minutes or just the above mixed well and get nice aroma.
9) Now add almond powder and fried cashew nuts. Mix everything well.
10) Take above mixture into bowl and mould ladoo by adding remaining ghee slowly. You can also use little amount of milk instead of ghee to mould.
11) After moulding, roll the ladoo in grated coconut and garnish with finely chopped almonds and pistachios
Yummy, tasty and healthy Sabudana coconut ladoo with almonds are ready to serve 😋😋.
Note
◆ You can also use little amount of milk while moulding instead of ghee. But it will reduce the shell life of ladoo if you are using milk.
◆ You can store ladoo for more than 15 days in refrigerator(when prepared using Ghee).
◆ Using Almond powder is optional.
◆ You can also skip almonds and pistachios for garnishing as we already added cashew nuts.
Tips
● Adding Almond powder gives good taste and its also healthy.
● If you do not have powdered elachi/cardamom then add elachi along with sugar and prepare powder.
Also follow me
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Also drop your feedback 🤗😍.
You can also search recipe in BetterButter
Thanks for visiting my blog,
ArunaSaraschandra 😄
Also please check my other sweet recipes
Almond Mango Sandesh
Dates and Dry fruits burfi
Puffed rice Ladoo
Kaju Katli
Almond semiya Kheer
Moongdal Kheer
Sabudana/sago coconut ladoo with almonds
Preparation Time : 15 minutes
Cook Time : 20 minutes
Serves : 10 ladoos
Recipe Category: Desserts/sweets
Recipe Cuisine: Indian
Author: Aruna
Ingredients
Sabudana/saggubiyyam - 1cup
Sugar - 1/2 cup
Dry coconut - 1 small cup(grated)
Almond powder - 1/2 cup
cardamom /elachi - 4
Cashnewnuts - 1/4 cup
Almond and pistachios - 1 tsp
Ghee- 3/4 cup
Milk - 1/4 cup(optional I did not used)
Instructions
1) Take a pan/Kadai add sabudana.
2) Dry fry sabudana on low flame till it turns golden brown color. Sabudana will become crisp and jumps from Kadai. Do not burn it. Take fried sabudana into plate.
3) Add grated dry coconut in the same Kadai and fry it for minute on very low flames and take it into plate.
4) Let the sabudana cool, chop the dry fruits and keep it ready.
5) Take fried sabudana in a mixer jar, grind it to fine powder and take it into plate.
6) Add 2 tsp of ghee in pan and fry cashew nuts till it turns golden brown color and take it into plate.
7) In the same Kadai add powdered sabudana, powdered sugar(I added elachi in sugar while powdering) and fried dry coconut and mix it well without any lumps.
8) Add 2 tsp ghee and mix the above well and fry it for 2 minutes or just the above mixed well and get nice aroma.
10) Take above mixture into bowl and mould ladoo by adding remaining ghee slowly. You can also use little amount of milk instead of ghee to mould.
11) After moulding, roll the ladoo in grated coconut and garnish with finely chopped almonds and pistachios
Yummy, tasty and healthy Sabudana coconut ladoo with almonds are ready to serve 😋😋.
Note
◆ You can also use little amount of milk while moulding instead of ghee. But it will reduce the shell life of ladoo if you are using milk.
◆ You can store ladoo for more than 15 days in refrigerator(when prepared using Ghee).
◆ Using Almond powder is optional.
◆ You can also skip almonds and pistachios for garnishing as we already added cashew nuts.
Tips
● Adding Almond powder gives good taste and its also healthy.
● If you do not have powdered elachi/cardamom then add elachi along with sugar and prepare powder.
Also follow me
In facebook @Facebook
In Google+ @Google+
In pintrest @pintrest
Also drop your feedback 🤗😍.
You can also search recipe in BetterButter
Thanks for visiting my blog,
ArunaSaraschandra 😄
