Name: Sabudana coconut ladoo with almond powder recipe by Aruna Saraschandra at BetterButter
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 5
Ingredients: Sabudana/Tapioca - 1 cup; Sugar - 1/2 cup; Dry coconut powder - 1 cup; Almond Powder - 1 cup; Cardamom powder - 1/4 tsp; Cashew nuts - 12/ as per wish; Almonds & pistachios(finely chopped) - 1 tsp; Milk - 1/4 cup(optional)

ABOUT Sabudana coconut ladoo with almond powder RECIPE

Sabudana is extracted from the spongy centre of sago palm stem and it is in the starch form. It is rich in iron, calcium and contains good source of proteins. It is an 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.

Ingredients Serving: 5

Sabudana/Tapioca - 1 cup
Sugar - 1/2 cup
Dry coconut powder - 1 cup
Almond Powder - 1 cup
Cardamom powder - 1/4 tsp
Cashew nuts - 12/ as per wish
Almonds & pistachios(finely chopped) - 1 tsp
Milk - 1/4 cup(optional)

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 a 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.

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