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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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 is an easy and quick sweet made using besan flour, ghee, sugar, nuts and cardamom powder. This ladoo has a nice aroma and soft melt in the mouth texture. Besan Ladoo is a traditional sweet popular in India and made for Diwali & special occasions. Learn to make perfect Besan ke Laddu with the help of step by step pictures and video.

The ladoo making process is very easy but needs little patience while roasting. Don't roast in high flame else it will get burnt or taste raw. Once you get the right texture, these laddus turn out soft, aromatic and really delicious. Even kids like it so much and it stays good for many days, so it is nice for gifting also.

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About Besan Ladoo

Besan Ladoo is made by slowly roasting besan in ghee till it turns golden brown and gives that nice nutty aroma all over the kitchen. Then it is mixed with sugar and shaped into smooth round balls. It tastes rich and has that perfect melt in mouth feel.

The flavor of roasted besan along with ghee, sugar and cardamom gives that comfort feeling which makes you want to eat more. This sweet is usually made during festive times or for family occasions.

It is a simple traditional sweet made using very few ingredients but the taste is so good. The main secret is in roasting besan in low flame until it reaches the desired texture. Adding cardamom powder lifts the flavor more and makes it smell so divine.

Every family have their own recipe for besan ladoo. Some people add little rava for crunchiness, some adds powdered nuts for texture. I mostly adds roasted cashews for crunch and cardamom powder for extra flavor.

The ghee gives nice aroma and helps in shaping the ladoos easily without breaking. Besan Ladoo is a flavorful and aromatic ladoo, just melts in your mouth. It is quick and easy to make and also one of the most popular ladoo recipes.

I make Besan Ladoo often on special days or whenever I crave for something sweet and simple. This is one of the easy and quick diwali sweet recipes with no prior soaking/grinding etc.

It is very easy yet delicious, melt in the mouth ladoo recipe, and one more thing is that it had no consistency check like other sweets and thats another good news and it cannot flop at all. So what are you waiting bookmark and makeit for diwali and surprise your loved ones!

Besan Ladoo Video

Besan Ladoo Ingredients

• Besan flour - I used fine besan. You can use coarse besan that is available in market. Roast slowly in low flame to get that perfect texture and nice golden color.
• Sugar - I have used fine powdered sugar, it gives sweetness and mix well with roasted besan. Don't use normal sugar, it won't blend smooth.
• Ghee - I used homemade ghee for rich aroma and soft texture. This adds nice flavor and helps ladoo hold its shape. You can add little more ghee if mixture feels dry.
• Cardamom powder - I always add cardamom powder, it gives mild sweet aroma and lifts the flavor and taste.
• Cashews - I chopped it fine dry roasted and added to ladoo mixture. It gives nice crunch in every bite.
• Pistachios - I added chopped pistachios on top for look and taste.

Similar Recipes

• Rava Ladoo
• Maa Ladoo
• Moong Dal Ladoo
• Boondi Ladoo
• Peanut Ladoo

How to make Besan Ladoo Recipe Step by Step

1.Dry roast 2 tablespoon cashews finely chopped for 2 minutes, transfer to a bowl and set aside.

2.Heat ¼ cup + 1 tablespoon ghee add 1 cup besan flour.

3.Roast it in low flame until color changes. Keep stirring continuously to avoid burning at the bottom. First it will look crumbly like this.

4.Keep roasting and after few minutes it will become moist like this.

5.After few more minutes it will become runny and loose - do not panic this is the consistency we want. Switch off immediately.

6.Transfer to a mixing bowl, mix with a spatula and cool down completely. Cooling down completely is an important step.

7.Add ½ cup sugar to a mixer jar.

8.Grind it fine. If you want your ladoo to have a slightly coarse texture grind it slightly coarse.

9.Add powdered sugar along with roasted cashews and ¼ teaspoon cardamom powder. Make sure you add powdered sugar only after the mixture cools down completely.

10.Mix it well.

11.Start shaping - first pinch a portion and shape by closing the fingers and fist.

12.Then roll between your palms.

13.Ladoo is shaped and ready.

14.Repeat to finish other ladoos too. Add chopped pistachios on top and slightly press to keep it intact.

Besan ladoo is ready!

Expert Tips

• Roasting besan - Roast only in low flame. Keep stirring else it may get burnt and taste bitter. You will know it is done when it turns golden and changes texture it will become loose and runny like shown.
• Sugar - Make sure to add powdered sugar only after mixture cools down completely. If you add when it is hot, sugar will melt and make the mixture loose.
• Ghee - Add ¼ cup + 1 tablespoon ghee which will be perfect. If it is still dry add 1 teaspoon extra.
• Additions - You can add some chopped almonds or pista for extra richness. Little roasted sooji can also be added for a light grainy texture.
• Storage - I store it in clean airtight box. This can be stored fresh for 10 to 12 days at room temperature.

Serving and Storage

Serve this sweet as dessert after meals or on any festive days. It taste really good with a cup of warm milk too. I store it in a airtight container after it cool down fully. It stays soft, aromatic and fresh for more than a week.

FAQS

1.Why does my ladoo taste raw?

It means the besan was not roasted properly. Always roast in low flame till the raw smell leaves.

2.Can I use jaggery?

Yes, you can use fine powdered jaggery also. But make sure it is clean before mixing. But traditionally white sugar is only used.

3.Why my ladoo not holding shape?

Add little more melted ghee and mix again. Shape when mixture is warm.

4.My mixture does not turn loose while roasting like shown, What should I do?

Add 1-2 teaspoon extra ghee after around 10-12 minutes of roasting and it will become runny in consistency.

How long can I store these laddoos?

They keep well for more than a week in airtight container. For longer shelf life, refrigerate.

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

Tried this  Besan 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 Besan Ladoo Recipe (Besan Laddu) appeared first on Sharmis Passions.

Nei Urundai is a tasty and melt in mouth Indian sweet made using moong dal, sugar, ghee, nuts and flavored with cardamom powder. Nei Urundai is also known as Paasi Paruppu Ladoo. It is one of the traditional South Indian sweets which is made often during special festival time like Diwali, Navratri etc. The taste is rich and full of ghee flavor, and it just melts when you take one bite.

I make Nei Urundai whenever I want something simple but still special. It needs only few basic ingredients from pantry and takes very less time to make. The aroma of roasted dal mixed with hot ghee fills the kitchen and feels so festive. It is one of those sweets which tastes rich but still very light to eat.

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About Nei Urundai

Nei Urundai is a traditional sweet from South India made mainly with roasted moong dal and ghee. "Nei" means ghee in Tamil, and "Urundai" means round ball, so the name perfectly fits this soft and melt in mouth sweet. It is prepared during special functions or even when guests visit home.

The main flavor comes from roasted moong dal which gives a nice nutty aroma and unique taste. When it is powdered and mixed with sugar, ghee and cardamom, the mixture turns soft and smooth that can be shaped easily into ladoos. These ladoos are light in color, delicate in taste and filled with aroma of pure ghee.

There are few variations for Nei Urundai in each home. Some add a small pinch of edible camphor for extra flavor, and few people replaces sugar with jaggery for a more rustic taste and make it more healthy. Either way, the base stays same - roasted moong dal powder mixed with warm ghee. This recipe is very forgiving, even beginners can do it easily without much effort.

I usually makes Nei Urundai during festivals. The smell of roasting moong dal fills the whole house and brings that festive feel. Once you start eating, really it is hard to stop with just one. My family loves this sweet and it disappears so fast every single time.

It is one of the easy ladoo recipes even beginners can try. My mother loves this nei urundai so when ever I make it she feels very happy. It is one of the nutritious and healthy ladoo recipes that you can try.

Nei Urundai Ingredients

• Yellow moong dal - I have used yellow split moong dal, it gives nutty taste and soft texture after roasting. You can use whole moong dal also but the color will be little darker.
• Sugar - I used regular white sugar powdered finely. This adds sweetness and mixes well in to the dish. You can also use jaggery if you wish to.
• Ghee - I used homemade ghee. It gives nice richness and makes the ladoos so soft and melt in mouth. Just add in warm ghee slowly so mixture binds well.
• Cashews broken - I fried cashews in little ghee till golden and added for light crunch. You can also add almonds or skip it..
• Cardamom powder - This gives mild flavor. Use freshly ground powder makes ladoos smell so good.

Why This Recipe Works

• This recipe uses simple ingredients, no fancy items.
• The roasted moong dal gives nutty taste to the ladoos.
• It's rich in ghee but still not heavy, melts instantly in the mouth.
• You can make it easily and quickly, perfect for festive days.
• It stays fresh for long time, good to store and share with friends.

Similar Recipes

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

How to make Nei Urundai Recipe Step by Step

1.Dry roast moong dal in low medium flame till it turns golden brown, Set aside to cool. In a dry mixer grind it a fine powder.

2.Grind sugar to a fine powder. Now sieve both powdered sugar and moong dal powder once at least to discard the grainy particles. Transfer to a mixing bowl and set aside.

3.In a pan add a teaspoon of ghee and fry the cashews till golden brown. Now heat up ghee just for 2 seconds. In a mixing bowl containing powdered items add ghee fried cashews, cardamom powder and finally add ghee little by little.

4.Mix well with a ladle and add ghee again. Now mix well and let it rest until its warm enough for you to handle with your hands. Then shape them into ladoos.

Store in an airtight container and enjoy your ladoos.

Expert Tips

• Roasting the dal - Roast moong dal slowly on low flame, keep stirring always. It should turn nice golden color and smell nutty, not burnt.
• Powdering - I always sieve both powdered dal and sugar, this helps to remove grainy bits and gives smooth texture.
• Adding ghee - Add warm ghee little by little, mix with spoon and then shape when warm. Adding all at once can make mixture oily.
• Sweetness - If you like sweeter ladoos, you can use equal ratio of dal and sugar. The sweetness in this measure is mild and balanced.
• Storage - Store in airtight box, it keeps good for more than two weeks. The flavor stays same if you keep it in cool place.

Serving and Storage

Serve this as festival sweet or after meal dessert. It goes very well with a cup of filter coffee also. You can make it ahead and store for gifting during special days. Store in clean airtight jar, no need to refrigerate. It stays fresh for around two weeks easily.

FAQS

1.Can I use jaggery?

Yes, you can use jaggery instead for slightly different taste. But use good quality ones.

2.Why my ladoos not holding shape?

Maybe less ghee added or mixture too dry. Add few spoons of warm ghee again and mix, it will come together.

3.Can I roast dal in advance?

Yes, you can roast and store moong dal powder in airtight jar for few days. Just warm slightly before mixing with sugar and ghee.

4.Is Nei Urundai healthy?

It is made from moong dal which is protein rich, and ghee gives good fat. It is healthy when eaten in small quantity.

5.Can I use blender for powdering?

Yes, you can use mixie jar or dry grinder. Just make sure dal is completely cool before grinding or it will turn lumpy.

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

Tried this Nei Urundai 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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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)