SABUDANA LADU / SAGO
1 cup sabudana soaked overnight
1/2 cup sugar
2 tablespoons melted ghee + 1 teaspoon for later use.
Pinch of yellow food color
Pinch of cardamom
few strands of saffron
Raisins optional
In a large skillet place 2 tablespoons of ghee, add soaked and drained sabudana and sauté gently on medium heat until they turn translucent. Add sugar, saffron and color and mix all together. Keep stirring until the mixture thickens. Add a teaspoon of ghee mix well and turn off the heat. Transfer the mixture in a wide tray and let cool completely. Once cooled take a scoop of mixture in your palms and roll small ladoos. Enjoy.
jikoni 