Video Tutorial
Video Chapters
Instructions
Roast the Sabudana
Dry roast the sabudana in a pan over slow flame for 13-14 minutes until it turns crispy, without changing the color. Let it cool completely in a separate bowl.
Prepare the Flavor Base
Grind the cashews to a fine powder in a mixer. Add the desiccated coconut to the mixer and blend again until well mixed. Transfer this powder to a plate.
Grind the Sabudana
Once fully cooled, grind the sabudana into a fine powder in the mixer. If the powder is coarse, sift it to ensure a smooth texture.
Roast the Mixture
Place a pan on the stove and add the sabudana powder along with the coconut-cashew mixture. Roast everything together on low heat for 2-3 minutes to enhance the flavor.
Add Ghee
Add the ghee to the pan and mix thoroughly for another minute over low heat until the mixture is well combined.
Sweeten and Shape
Turn off the heat. Mix in the powdered sugar and cardamom powder while the mixture is still warm. Shape the mixture into laddus while it is warm; if it cools down too much, it will not bind properly.
