Sabudana Ladoo is a quite easy to make sweet made using simple ingredients. This has mild sweet taste and soft texture that melts in your mouth when you bite. These ladoos are perfect for festival time or even when you feel to make something quick and different. The small pearls of sago gives a light crunch and coconut adds nice flavor to it.

This is a lovely sweet to try when you run out of rice flour or regular ingredients for other ladoos. It takes less time and gives good quantity also. I like how ghee binds everything well and makes the ladoos smell so good. Each bite feels light, rich and full of flavor. You can make them easily in small batch too.

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About Sabudana Ladoo

Sabudana Ladoo or Sago Laddu is a traditional Indian sweet but not very common compared to other ladoos. It is made by dry roasting sago till puffed and grinding it to powder. Then sugar, coconut and fried cashews are added along with melted ghee to form soft balls.

This ladoo has a nice aroma from roasted sago and ghee. The coconut in this recipe gives body and mild taste that balance the sweetness. Also cashews adds crunch and cardamom brings traditional smell. The best part is it stays soft even after few days because ghee keeps it moist. It is light and not very heavy to eat, so perfect for small snack or treat.

You can use desiccated or fresh coconut, anything you have at home works fine. Desiccated coconut gives longer shelf life while fresh ones gives little more flavor. It is important to roast sago in low flame patiently else it will remain hard inside. Once powdered and mixed, shaping ladoos is very easy.

I usually make this when I want something quick during festive season. I like to make small ladoos and serve with tea or just after meal. The texture is so unique from other sweets and my family also likes the mild taste. It stays good for few days so I keep few in jar always.

Sabudana Ladoo Ingredients

• Sabudana (Sago) - I added white sago, it turns crisp when roasted nicely. It gives light crunch and acts as main base for the ladoo. You can use small size sago so it roasts even without getting burnt.
• Sugar - I used normal white sugar and made it into fine powder for smooth texture. It gives mild sweetness and helps to bind all things together.
• Cardamom - I used one cardamom pod for light aroma. You can use cardamom powder also if you already have at home.
• Cashews - I fried few broken cashews in ghee and mixed. It gives crunchy bite and rich taste. You can add raisins or almonds too if you like some mix texture.
• Ghee - I melted ghee to bind the ladoo and make it shiny. Just add little by little while mixing so that the texture stays soft and not oily.
• Coconut - I added desiccated coconut for nice flavor and light aroma. You can also use fresh grated coconut if you like more rich taste and soft feel.

Why This Recipe Works

• This recipe is very easy and use few ingredients which are mostly available.
• Sago gives nice crisp bite and light nutty flavor after roasting.
• It does not need any sugar syrup or tricky cooking step.
• Ghee make the ladoos soft, aromatic and give rich taste.
• It stay fresh for many days and perfect during festival or for quick sweet craving.

Similar Recipes

• Rava Ladoo
• Maa Ladoo
• Moong Dal Ladoo
• Boondi Ladoo
• Besan Ladoo

How to make Sabudana Ladoo Step by Step

1.Dry roast sago in low flame.Roast until it becomes golden and puffs up a bit, it will take at least 20 minutes. You can see a closer look at this.

2.Cool down then transfer to a mixer jar. Powder it and transfer to a mixing bowl. Now add sugar and cardamom.

3.Powder it fine, transfer to mixing bowl, add desiccated coconut. Now add a teaspoon of ghee and fry broken cashews until golden brown, transfer to mixing bowl.

4.Mix well. Now add ghee little by little and keep mixing.

5.Mix it well with your hands, break the lumps and keep mixing. Start rolling balls. If you press like this.

6.it should hold together without falling. This is the right consistency. Form balls by holding tight. Shape all the ladoos and arrange it in a plate. Set aside for sometime then store in a clean container.

Keeps well for a week in room temperature itself.

Expert Tips

• Roast sago - I have roasted sago in low flame till it puffed slightly. This step is important else it will stay hard after grinding.
• Add ghee - I usually add melted ghee little by little while mixing. If you add all together it becomes too greasy.
• Powder fine - I have powdered sago and sugar separately to make it smooth. Coarse powder makes ladoo break easily.
• Mix by hand - I prefer mixing with hands to feel the texture and break any lumps before shaping ladoos.
• Shape while warm - I have noticed shaping becomes easier when mixture still little warm. Once it cools too much, it becomes dry.

Serving and Storage

Serve Sabudana Ladoo as sweet snack or after meal dessert. It goes well with a cup of tea also. Store the ladoos in airtight jar at room temperature. It stays good for about a week. If you are using fresh coconut, keep in fridge and use within 3 to 4 days.

FAQS

1.Can I use nylon sago?

No, I will not suggest nylon type. Use white regular sago as it roasts well and gives right texture.

2.Why my ladoos not holding shape?

It means mixture needs little more ghee. Add few drops warm ghee and try shaping again.

3.Can I use jaggery?

Yes, you can but melt and strain it before adding. The taste will change slightly.

4.Can I skip coconut?

Yes, you can skip or reduce it. Ladoo will still come good but flavor will be less rich.

5.How long it stays good?

If stored in dry container it stays good for one week. If using fresh coconut keep refrigerated and use soon.

If you have any more questions about this Sabudana Ladoo Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Sabudana Ladoo Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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The post Sabudana Ladoo | Sago Laddu appeared first on Sharmis Passions.

Malai Ladoo is a soft, melt in the mouth sweet made using paneer and condensed milk as main ingredients. It has smooth texture with a yummy taste and a hint of cardamom and rose essence that makes it very special. These ladoos are quick to make and needs only few ingredients from the pantry.

This sweet is often made for family get-togethers or when we want something rich but simple and easy to make. The texture is so soft and light, it just melts as soon you take one bite. The natural milk flavor mixed with saffron gives mild sweetness which feels very comforting. It's one of those sweets which even beginners can try.

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About Malai Ladoo

Malai Ladoo is one of the simplest milk sweets that gives rich festive taste without much effort. It is made using fresh paneer that is mixed with condensed milk and cooked till it turns thick and dough like. Then we make small soft balls and roll them in chopped nuts for crunch and color.

The word malai means cream and that's exactly what this sweet feel like. It's soft, creamy and so rich even with small bite. Condensed milk gives the sweetness and richness while saffron adds golden shade and aroma. Some people add milk powder or coconut flakes for twist, but honestly the basic version taste best.

Malai Ladoo is perfect if you want quick sweet without deep frying or sugar syrup. It gets ready in one pan and stays good for few days in fridge. You can also flavor with kewra water or skip essence completely.

I usually make this when I got some leftover paneer. It's my quick fix sweet recipe which never fails. Even kids love it for its mild sweetness and soft bite.

Malai Ladoo Ingredients

• Paneer - I used fresh homemade paneer, it gives nice soft texture to the ladoo. You can use store one too, just soak it in warm water for few minutes before grinding.
• Condensed milk - Gives sweetness and creamy feel. It helps to bind everything well, so no need to add extra sugar.
• Ghee - I just used a little for greasing and flavor. You can skip if using non-stick but ghee always gives nice aroma.
• Pistachios - I used for garnish and crunch. Almonds or cashews also works.
• Cardamom powder - For light aroma and flavor. If it is not there, few drops cardamom essence will do.
• Rose essence - I add few drops for floral smell, but can skip if you don't like.
• Saffron - Gives lovely golden color and taste. If not available, small pinch of turmeric can be used but flavor will change.

Why This Recipe Works

• This is a simple recipe with only few ingredients.
• It has soft creamy texture that tastes rich and smooth.
• It is made in one pan, no sugar syrup or frying.
• You can make ahead and store for few days, perfect for small parties.
• It is perfect sweet for beginners, gives great result always.

Similar Recipes

• Maa Ladoo
• Moong Dal Ladoo
• Boondi Ladoo
• Besan Ladoo
• Peanut Ladoo

How to make Malai Ladoo Step by Step

1.Take paneer, crumble it well with your hands, Set aside. Chop the pistachios

2.In the mixer jar, add crumbled paneer, add condensed milk and saffron

3.Grind it to a fine paste, it will be creamy but will have a slight coarse texture when you touch and see. Now grease the pan with ghee. If you use nonstick pan then no need to grease.

4.Add the paste and start cooking in low flame. In few minutes, it will start to thicken. Keep stirring continuously.

5.Keep cooking until it becomes thick, it will start to roll and textured like below.

6.When it starts to leave the sides of the pan, add rose essence, cardamom powder and give a quick mix. Pinch a tiny portion, roll and see if it forms a ball, then switch off.

7.It will not be completely dry, it will still be moist. Let it cool down for sometime. When it is still warm, make small balls. It will be moist at this stage but will become firm after cooling down.

8.Dip each ball into the nuts mixture and arrange it in a plate.

Cool down and store in airtight container.

Expert Tips

• Paneer - I use soft and fresh paneer for best result. If the paneer feels bit dry or hard, I just soak it in warm water for few minutes before blending, it makes it turn more soft.
• Cooking consistency - Cook the mixture on low flame till it starts leaving the sides of the pan but still feels little moist. Don't overcook it, otherwise the ladoo will turn bit hard once cooled.
• Sweetness level - Condensed milk itself gives enough sweetness, but if you prefer more sweet taste, you can sprinkle little sugar while cooking.
• Flavor variation - You can customize with the flavors. Add few drops of kewra essence or saffron soaked in the warm milk for richer aroma.
• Shaping - I make the ladoos when the mixture is still warm so it rolls easily. If it feels sticky, just apply a few drops of ghee on hands while rolling them.

Serving and Storage

Serve Malai Ladoo as a soft creamy dessert after meal or with other sweets during festive time. It also tastes nice with evening tea or when you crave something milky. Store them in airtight box and keep inside fridge, they stays good for 3 to 4 days. Bring them to room temperature before eating so the texture turns soft again.

FAQS

1.Can I use store bought paneer?

Yes, just soak in warm water before using so it becomes soft and blend nicely.

2.Can I skip saffron?

Yes, you can skip it. The color will be white but taste still good.

3.Why my ladoo turned little hard?

That happens when cooked bit more. Next time switch off earlier when mixture still moist.

4.Can I use milk instead of condensed milk?

Yes, but then shelf life reduces. You can use half milk and half condensed milk too.

5.Can I store longer?

You can just refrigerate them up to 4 days. Don't keep outside long since it has milk.

If you have any more questions about this Malai Ladoo Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Malai Ladoo Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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The post Malai Ladoo Recipe | Paneer Laddu Recipe appeared first on Sharmis Passions.

Besan Ladoo Recipe (Easy Homemade Besan ke Laddu)

Besan Ladoo (also referred to as Besan ke Laddu) is a traditional as well as a popular North Indian sweet made by slow-roasting gram flour (besan) in ghee until golden and aromatic, then mixing it with powdered sugar, cardamom, and chopped nuts before shaping it into round, melt-in-the-mouth balls. Rich, nutty and fragrant, these laddus...

READ: Besan Ladoo Recipe (Easy Homemade Besan ke Laddu)