How to make Dry Fruits Sabudana Laddoo -
Roasted and ground sabudana mixed with dried fruits, coconut and sugar syrup and shaped into laddoos.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Sago (sabudana) (साबुदाना), brown sugar/jaggery (ब्राउन शुगर)
Cuisine : Indian
Course : Mithais
For more recipes related to Dry Fruits Sabudana Laddoo checkout Sabudana Laddoo, Sabudane ki Kheer. You can also find more Mithais recipes like Karachi Halwa Kalakand Annarse Kharpoli
Dry Fruits Sabudana Laddoo Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 6-10 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Sweet
Ingredients for Dry Fruits Sabudana Laddoo Recipe
Sago (sabudana) ½ cup
brown sugar/jaggery 2 tablespoons
Scraped coconut fresh ¼ cup
Almonds finely chopped ¼ cup
Cashewnuts finely chopped ¼ cup
Pistachios finely chopped ¼ cup
saffron strands as required
Green cardamom powder 1 teaspoon
Sugar ½ cup
Ghee 1 tablespoon
Almonds 6-8
Method
Step 1
Roast sago in a non-stick pan for 5-7 minutes. Transfer into a bowl and cool.
Step 2
Heat brown sugar in another non-stick pan. Add coconut, mix and cook for 2-3 minutes or till sugar melts. Add mixed dried fruits and saffron and mix well.
Step 3
Add cardamom powder, switch off heat and mix well. Transfer in a bowl.
Step 4
Grind roasted sago to a fine powder.
Step 5
Heat sugar in a third non-stick pan. Add sufficient water and cook till sugar melts. Add a pinch of saffron and remaining cardamom powder, switch off heat and mix well.
Step 6
Add coconut-dry fruits mixture and sago powder and mix well. Add ghee and mix well.
Step 7
Divide the mixture into equal portions and shape them into balls.
Step 8
Halve almonds. Decorate the laddoos with these almond halves and serve.
Nutrition Info
Calories : 1705 Kcal
Carbohydrates : 231.1 gm
Protein : 21.7 gm
Fat : 77 gm
Other : Zinc- 3.1mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
