Photo: Sharvarism · CC BY-SA 4.0 · Wikimedia Commons

Punjab · Dessert

Sago Ladoo

Traditional 25. Sago Ladoo recipe

🧺 Ingredients

• 250g sabudana (tapioca pearls)
• 200g sugar, powdered
• 30g ghee
• 15 cashews, chopped
• ¼ tsp cardamom powder
• 15 almonds (for decoration)

👩‍🍳 How to make Sago Ladoo

1. Soak & dry sabudana (10 mins): Wash sabudana thoroughly, soak in water for 3-4 hours, then drain completely and dry on a cloth (visual cue: pearls separate, no moisture visible).
2. Dry roast (15-20 mins, low heat): Heat sabudana in a dry pan on low flame, stirring constantly for 15-20 minutes until transparent and lightly brown (visual cue: sabudana turns from white to transparent to light brown, becomes crispy).
3. Roast nuts (2 mins, medium heat): Heat ghee, roast cashews until golden. Remove and set aside (visual cue: cashews turn golden).
4. Mix (2 mins): Add roasted sabudana, powdered sugar, cardamom powder, and roasted cashews to ghee. Mix thoroughly on low heat until everything combines (visual cue: mixture is uniform, coated with ghee).
5. Cool (5 mins): Transfer to plate to cool until handleable (visual cue: mixture cools to warm but workable temperature).
6. Shape (3 mins): Form into 15 laddoos (visual cue: firm, well-shaped balls). Top each with an almond.

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