Try The Recipe Of Sabudana Laddu To Enjoy Occasionally
Laddu
Sago or sabudana is a starch extracted from the pith or spongy centre, of several tropical palm stems, specifically from the Metroxylon sagu. It’s a main staple food for peoples of Moluccas & New Guinea, and there it is known as rabia, saksak & sagu. The biggest supply of sago is there from Southeast Asia, specifically Malaysia & Indonesia. Large amounts of sago sent to North America & Europe for the purpose of cooking. It’s typically cooked & eaten in several forms, like rolled in balls, combined with hot water to make papeda (paste like glue), or as pancake.
I generally love to make recipes with Tapioca Pearl as the outcomes are always magnificent, whether try savory or sweet recipes. I was making many such Indian recipes like Stew (Khichdi), Chaats, Fritters (Vada) with the Sago but then I was developing so many sweet recipes with Sabudana as I came to know about many recipes from wide range of cuisines. In our country, sago is utilized widely in the fasting months to get calories required to sustain energy. The recipe of Sabudana Laddu here could also be utilized in fasting.
Ingredients for Sabudana Laddu:
- Sabudana or sago, cleaned, rinsed & soaked overnight-1 cup
- granulated white sugar-1/2 cup
- Water to soak sago
- saffron strands-4-5
- cardamom powder-Pinch
- ghee-2 tbsp
- Broken cashew nuts-16-20
- A pinch of yellow food colouring
- Pinch of Cardamom if needed
To make Sago Laddus:
- Take a vessel, heat one tbsp ghee & fry broken cashews till golden. Put it beside.
- Saute the soaked sago in the rest ghee for 60 seconds & drop sugar. Keep stirring.
- Drop cardamom powder, yellow food colouring & saffron strands. Stir properly.
- Include the rest 1/2 teaspoon ghee & stir till the mix begins to leave the sides of pan.
- Drop the fried cashews & stir. Detach from heat.
- Serve hot as Sheera or Halwa also called as Sago Kesari or allow it to cool & make laddu.
- Hence, as you could see that the recipe could be made quickly if sabudana is soaked.
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