Sabudana ladoos are normally made throughout festivals that require fasting, however they’re a great choice to have for the prasad through the Ganpati festivities too. Just like different laddoos, ghee and powdered sugar are key components on this dessert, with a base of tapioca flour and floor peanuts.
1. Dry roast sabudana flour in a pan on a low flame for Four minutes. Preserve apart in a bowl.
2. Add peanuts to the pan. Dry roast for about 3-Four minutes.
3. Cool it to room temperature, grind it to coarse powder.
4. Add powdered peanuts and ghee to the sabudana flour. Add cardamom powder.
5. Combine all components collectively and kind into small laddoos. Add extra ghee if the combination does not maintain form.
7. Retailer them in an hermetic container.