Sago | javarisi|sabudana 1/2 cup Sugar 2 tblsp Ghee 2 tbslp Cardamom powder a pinch Cashew nuts 5 (optional)
In a pan dry roast the sago till it change into a slight brown colour. Do not roast till brown .
When it is cool, grind this in a mixie into a fine powder.
Transfer it to a bowl. In the same mixie, add sugar and the cardamom powder and pulse it twice or till it becomes fine powder. Transfer this to the same bowl.
Heat the ghee in a pan. If adding cashew nuts chop it finely and add it in the last when the ghee is very hot. Slowly add the hot ghee to the flour and sugar mix. The amount of ghee depends on the texture of the flour.
Mix well. When it is warm enough to handle, take small portions and make ladoos of desired shape. I sprinkled a pinch of Everest Milk masala on the top of each ladoo.
Sabudana ladoo| sago ladoo is ready for neivedhyam.
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