Sabudana (Motichoor) Laddu

I know there are many of us, who love Motichoor Laddu but hesitate to make them at home. Here is a recipe that can satisfy your taste buds with the exact taste and look of the Motichoor Laddu. The Sabudana Motichoor Laddu/Sago Laddu/ Tapioca Pearl Laddu is also known as “Vrat ka Laddu” and you can offer this amazing laddu as prasad/naviedyam on a vrat day and eat them. I would recommend using Nylon or small size sabudana to get the exact motichoor look.

I usually prefer to pick the recipes that are quick, easy to prepare and nutritious from my mom’s recipe collection. Here’s one such and I hope you all will love trying this recipe.

Ingredients

Sabudana/ Sago – 1 cup
Sugar – 1 cup
Ghee – 1 tsp
Cardamom/ Elachi powder – a pinch
Cashews cut to pieces – 1 tsp
Melon seeds – 1 tsp
Orange food color – a pinch
Water – 1Tbsp

Step by Step Preparation

Step 1

Take 1 cup of nylon sabudana in a bowl, wash thoroughly so the excess starch goes away. Soak this sabudana in 1 cup of water for 3-4 hours. After 3-4 hours, drain the excess water in the sabudana with the help of a stainer.

Step 2

In a pan, add 1tsp of ghee (clarified butter) and roast the cashews. As the cashews turn slight golden, take them into a plate and set them aside as we would need them later.

Note: Flame should be on medium.

Step 3

In the same pan, now add the soaked sabudana/ sago and keep stirring them until they turn translucent. Make sure you drain all the water from the sabudana before adding them to the pan as any excess moisture to sabudana can make them sticky.

Step 4

Make sure while stirring the sabudana, you don’t get them sticky. So, stir with a light hand and on medium to low flame till they become translucent.

Step 5

After the sabudana is translucent, add a cup of sugar and stir well. Keep stirring till the sugar is completely soaked in / coated to the sabudana. (you can ensure this by checking that the mixture is not too runny.)

Step 6

After adding sugar, mix a pinch of orange food color in 1 Tbsp of water and add this mixture to the sabudana .

Step 7

Make sure after you add the food color, you can very visibly see each sabu-dana (each pearl) separately. This is an indication that everything has blended well.

Step 8

Now add cardamom powder, roasted cashews and melon seeds and lightly mix them. Now stop the flame.

Step 9

Now let the mixture cool a bit (lukewarm) and take small chunks of the mixture into your hands and make the laddu’s (make sure to grease your hands with some ghee.)

Makes around 5-8 medium size Laddu’s. Enjoy the Laddu’s.

Tips

Tip 1

If your sabudana becomes like a sticky lump, you will have the option to fix it after adding Sugar. There will be a liquid consistency as the sugar starts to melt, try to separate the sabudana pearl then. When you break a sabudana motichoor laddu or a boondi motichoor laddu, you should not feel a difference.

Tip 2

Add as less ghee as possible, the sabudana does not soak the ghee, it is mostly for obtaining the non-sticky texture.

Tip 3

The shelf life for this dessert is 3-4 days when stored in room temperature and 1-2 weeks when refrigerated. If you are refrigerating, then make sure you warm the dessert before you serve.

Tip 4

If you don’t have 3-4 hours for soaking, then soak it in hot-lukewarm water for 1 hour .

Note:

The actual cooking time is around 6-10 minutes if you exclude the soaking time and the time it takes for the mixture to cool at the end (cooling time). Easy, quick and delicious recipe. Do try it out and let me know how you feel about the recipe in the comments section below.

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Stay Blessed and Do try this recipe!!!