I love Indian desserts and its not just because I’m Indian. I adore sweet stuff and in Indian cuisine, there are, what feels like, a million delicious choices. Indians make desserts out of all sorts of ingredients - lentils, flour, milk, fresh and dried fruits, veggies, nuts…. The list goes on! 
I had never eaten Sabudana Laddoos until a friend’s Mum made some for me. I am now hooked. Until I actually made them myself, I thought they were the kind of dessert you just put in the ‘too-hard to cook’ basket! Experience has shown me that while there is effort involved, the process is simple and uncomplicated and the result is delicious and so totally worth it! 
Sabudana Laddoos are a great little dessert that you can eat without much guilt. I have to be honest right? There will be some guilt :-) Because they are bite-sized, you can eat just one and feel satisfied (and very righteous) or be like me and eat many and still feel very pleased with yourself. They keep well for up to a week if stored in an airtight container, in a cool, dry place. I promise they won’t last that long though! 

See Also

Besan Ka Laddoo

Boondi Ke Laddoo

Til Ka Laddoo

Ingredients

• 4 cups sabudana/ tapioca pearls
• 2 cups desiccated coconut (unsweetened) 
• 1 cup ghee (clarified butter)
• 1/4 cup of cashews or almonds (or a mixture of both!) chopped coarsely
• 1 and a  1/2 cups caster sugar
• 1 tbsp cardamom powder
• 1/4 tsp nutmeg powder

• Prep Time: 5 minutes
• Cook Time: 90 minutes

• Total Time: 95 minutes
• Yield: Serves 6-8

Preparation

• Heat a wok or deep pan with a heavy bottom, over low heat. Add the sabudana/ tapioca pearls to it and dry roast slowly, stirring often. This step takes time but don’t try to rush it as the sabudana/ tapioca pearls  will burn if you do. Over about 20-30 minutes the sabudana/ tapioca pearls will slightly change color and turn a very pale golden! When this happens, they are ready.
• Remove onto a sheet of baking paper or a flat metal tray/ baking tray and allow to cool completely. Once fully cooled, use a clean, absolutely dry food processor to grind the roasted sabudana/ tapioca pearls into a powder of similar consistency to semolina. Keep aside for later.

• In the same wok/ pan, dry roast the desiccated coconut till it just starts to give off an aroma. Turn off the heat and leave the coconut in the wok/ pan for now.
• In another small pan on medium heat, add the ghee and melt. Now add the coarsely chopped nuts to the ghee and sauté for a minute till aromatic.
• Turn the heat back on under the wok/ pan that has the roasted dessicated coconut in it, keeping the heat at medium. Now add the previously made sabudana/ tapioca pearls powder to the coconut and stir thoroughly to mix well. Roast for a minute or two. 
• Now add the melted ghee and nut mixture to this wok/ pan which contains the sabudana/ tapioca pearls powder and desiccated coconut. 
• Also add the caster sugar, cardamom powder and nutmeg powder. Stir to mix everything together well. Cook, stirring often, for another 7-10 minutes.
• Turn off the heat and allow the mixture to cool until you are able to handle it.
• Check temperature for safety and then divide the mixture into equal, golf ball-sized portions. Form into smooth balls without any cracks in them. It helps to lightly grease your hands! Place the Sabudana Laddoos on a lightly greased, flat tray and allow to cool until set - it is the ghee that makes the Laddoos set!

• Store in an air-tight container in a cool, dry place.