javvarisi laddu /sabudana ladoo /sago ladoo recipe

It was hectic time for me for quite a long time till now that I was not able to post recipes here in my space. Hope to post more recipes from now on from this special new year month. Thought of starting this New year with a sweet note. This is javvarisi laddu or sabudana ladoo what I have made. It was totally delicious and was overwhelmed by the outcome. Its not only easy to make but very addictive sweet that you can make for any accassion. Roasting the sago is very crucial you should do it in low flame nicely till the popping sound is heard. Use white variety of sago for making this laddu not the other nylon variety. Select javvarisi that is clear and even sized one while buying. Amount of ghee

used may vary so accordingly adjust and make laddu’s. You can use any type of sugar if you are little fussy to use white sugar but the taste and colour will be different. Sabudana dishes are mostly used to make light fasting favourite foods. Use more melted ghee if you are not able to make balls. Make laddus when its hot itself so that we can make shapes that are firm and perfect. Some add desiccated coconut along with sago I have used milk powder which added more richness and taste to this sweet. Do try this javvarisi laddu any time and enjoy with full fun.

javvarisi laddu /sabudana ladoo /sago ladoo recipe

INGREDIENTS:

Javvarisi /sago/ sabudana – 1 cup
sugar – 3/4 cup
Cardamom powder – 1 tsp
Milk powder – 1/4 cup
Ghee (melted) – 4-5 tbsp
Cashewnuts – 2-3 tbsp

METHOD:

1.Keep a kadai with measured sago and dry roast at medium flame till you hear some popping sound with slight colour change.
2.Take 3/4 th cup of sugar and powder and keep.
3.Take out sago in a plate and let it cool.

4.Then grind to a powder and keep ready.
5.Keep a kadai with ghee add cashews to golden.
6.Then add this powdered sago to it and roast for some minutes in low flame.
7.Take out in a plate with sugar powder and milk powder add cardamom powder.
8.First mix every thing with a spoon till nicely mixed.

9.Then make laddu’s when the heat become bearable.
10.Keep it in an airtight container and enjoy.

More sweets here:

karupatti mysore pak / palm jaggery sweet

chandrakala suryakala sweet /marudhuskitchen

manoharam sweet murukku /manovellam recipe

chettinad special kalkandu vadai / sweet medu vadai