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Singhara & Sabudana Laddoo

By: Unknown
Region: Indian
Dish:Vegetarian - Breakfast/Tiffins/Snacks


Ghee - 2 tbsp (3/4 cup melted ghee if want to bind ladoo with ghee)
Singhara Atta/Water Chestnut Flour - 1 Cup
Sabudana Atta/Sago Flour - 1 Cup [method below]
Sugar Powder - 1 Cup
Cardamom Powder - 1/2 tsp
Chopped Dry Fruits - 3 tbsp [ I used cashews, almonds, raisins]
Warm Water/Milk - 2-3 tbsp [if using only ghee, avoid this]


1. Start with making sadudana/sago flour, for that take sabudana in a mixer or coffee grinder and grind into smooth powder. I kept just a little coarse the powder which give nice texture to laddoos. Also grind sugar and cardamom seeds into fine powder and keep aside.

2. Heat ghee in a pan or wok heat ghee add singhara and sabudana flours and roast in medium flame until golden brown and fragrant.

3. Keep stirring in intervals to avoid burning of flours. Add powder sugar and cardamom powder and stir everything well, off flame.

4. Add dry fruits and stir well to combine everything. Keep aside to let it cool down a bit but still warm.

5. Once the flour cool enough to handle but still warm, on small portion of flour sprinkle 1 tbsp of warm water or milk, mix well to combine. Take little flour in hand & keep pressing and routing to shape it into round laddoo.


I sprinkle little water in small portion of flour, mix well, take little amout of flour and shape into laddoo/balls. Water helps to bind the flour. You can also use milk instead of water. If you want to use ghee, then add melted ghee mix everything well and shape into ladoo.
Store in air tight containers and it stays good for 12-15 days or perhaps more than that but mine gets over in 2 weeks. Enjoy these delicious, soft, melt in mouth ladoo.

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