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Farari Sabudana laddu
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A picture of Farari Sabudana laddu.

Farari Sabudana laddu

Rekha Bapodra
Rekha Bapodra @rekhascooking
Wilby, England, United Kingdom

Farari Sabudana laddu

Rekha Bapodra
Rekha Bapodra @rekhascooking
Wilby, England, United Kingdom
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Ingredients

  1. 1 cupsabudana (Tapioca pearls)
  2. 1/2 cupsugar
  3. 1 tablespoontrutti frutti
  4. 1 tablespoonraisins
  5. 1 tablespoonslivered almonds and pistachios
  6. Few strands saffron
  7. 1/4 teaspooncardamom powder
  8. Yellow food colour
  9. 2 tablespoonghee
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Steps

  1. 1

    Wash the sabudana thoroughly. Soak the sabudana overnight or for 8 hours.
    Transfer in a sieve to drain excess water.

    A picture of step 1 of Farari Sabudana laddu.
  2. 2

    In a pan heat 1 1/2 tablespoon of ghee and saute the sago for one minute. Add sugar stirring continuously. Cook until sabudana are transparent. Add colour, cardamom powder, slivered nuts and saffron strands.
    Add the remaining 1/2 tablespoon of ghee and mix well.

    A picture of step 2 of Farari Sabudana laddu.
    A picture of step 2 of Farari Sabudana laddu.
    A picture of step 2 of Farari Sabudana laddu.
  3. 3

    Transfer in a plate to cool to make laddus.
    Use mould to shape or you can just make small rounds. Garnish if preferred with cashews or other nuts.

    A picture of step 3 of Farari Sabudana laddu.
    A picture of step 3 of Farari Sabudana laddu.
    A picture of step 3 of Farari Sabudana laddu.
  4. 4

    A picture of step 4 of Farari Sabudana laddu.
    A picture of step 4 of Farari Sabudana laddu.
    A picture of step 4 of Farari Sabudana laddu.
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Rekha Bapodra
Rekha Bapodra @rekhascooking
on February 23, 2020 15:54
Wilby, England, United Kingdom
Hi all, my name is Rekha. I am Indian by birth, born in Uganda, East Africa, I now live in Wilby, Northamptonshire/England.I retired at the age of 60 due to severe arthritis. I am married, a mother and grandmother.I learnt to cook from my parents at a very young age of seven. I started to cook simple dishes for the family and gradually learnt how to cook. My mum use to cook at our shop where we sold Indian sweets and savouries. I have learnt a lot from my mum. I started cooking fusion dishes and learning from others. My strong point is making sweet dishes and innovating new dishes. I can improvise and be creative in leftover dishes.I love being on Cookpad because I can share and learn new recipes. I have also made a lot of friends.
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