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📖 Recipe Card
Sabudana Ladoo Recipe Step by Step
Keeps well for a week in room temperature itself. Pin
Expert Tips
Do not add the ghee fully, add little by little keep mixing then shape and see. If you add more ghee it will be overpowering and the texture of the ladoo will change. You can add other nuts and dry fruits of your choice. The white sago variety is only suitable for this ladoo, do not use nylon sago. Roasting sago is a very important step here, do it in low flame with patience as it takes time.May be you can increase the flame to low medium but not above that.
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