Singhara Sabudana Laddoo

  Oct 16, 2020 |   Jyoti Gupta |
  • 1 share
  • 8 serves
  • 00h:15m prep
  • 00h:35m cook

Singhara and Sabudana is a rich source of carbohydrates, dietary fibre, iron, copper, and Phosphorous and hence is highly beneficial for health. Here is a simple way to make delicious ladoos.

  • Ghee - 2 tbsp (3/4 cup melted ghee if want to bind ladoo with ghee)
  • Singhara Atta/Water Chestnut Flour - 1 Cup
  • Sabudana Atta/Sago Flour - 1 Cup
  • Sugar Powder - 1 Cup
  • Cardamom Powder - 1/2 tsp
  • Chopped Dry Fruits - 3 tbsp [ I used cashews, almonds, raisins]
  • Warm Water/Milk - 2-3 tbsp [if using only ghee, avoid this]
Cooking Instructions
  1. Start with making sadudana/sago flour, for that take sabudana in a mixer or coffee grinder and grind into a smooth powder. I kept just a little coarse the powder which gives a nice texture to laddoos. Also, grind sugar and cardamom seeds into a fine powder and keep aside.
  2. Heat ghee in a pan or wok heat ghee adds singhara and sabudana flours and roast in medium flame until golden brown and fragrant.
  3. Keep stirring in intervals to avoid burning of flours. Add powder sugar and cardamom powder and stir everything well, off the flame.
  4. Add dry fruits and stir well to combine everything. Keep aside to let it cool down a bit but still warm.
  5. Once the flour cools enough to handle but still warm, on a small portion of flour sprinkle 1 tbsp of warm water or milk, mix well to combine. Take little flour in hand & keep pressing and routing to shape it into a round laddoo.
  6. I sprinkle little water in a small portion of flour, mix well, take a little amount of flour, and shape into laddoo/balls. Water helps to bind the flour. You can also use milk instead of water. If you want to use ghee, then add melted ghee mix everything well, and shape into ladoo.
  7. Store in airtight containers and it stays good for 12-15 days or perhaps more than that but mine gets over in 2 weeks. Enjoy these delicious, soft, melt in mouth ladoo.

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