Sabudana Singhara Ladoo

By Nmami Agarwal     03-Sep 2018

Sabudana Singhara Ladoo

Janmashtami, the auspicious day marks the birth of the almighty Lord Krishna. This pious day is celebrated with full of enthusiasm and intensity around the globe by the Krishna devotees as Krishna Janmashtami. Also known as Gokulashtami, the whole nation comes together to celebrate the birthday of Lord Krishna with love and passion which is quite popular in states such as Mathura-Gokul-Vrindavan, Uttar Pradesh and Navi Mumbai-Pune, Maharashtra as Dahi Handi.
The Krishna devotees also observe the ritualistic fast on this holy occasion. So during fasting, they take a Sankalpa to observe a day-long fast and which will be broken only the next day when the Ashtami Tithi is over. Throughout the day of fasting, no grains are allowed and consumed; and the devotees take up a meal containing only fruits, nuts and water which is called ‘Phallar’. Also, there are some devotees who choose to observe a ‘Nirjala’ vrat to please their deity, where they refrain themselves from even taking a sip of water along with any grain of food, for the day. They tend to break their fast only after offering the ‘bhog’ to their beloved deity.

There is a long list of 56 food items, which is referred to as the “Chappan bhog” offered to Lord Krishna. This is later distributed among the people after the fast. On the day of fast, any kind of cereal, salty and spicy food is not to be consumed. Only non- cereal foods such as boiled potatoes which can be turned into a curry or veggies without any sort of onion, garlic, ginger or turmeric, marks a typical Janmashtami meal of the afternoon. Sabudana (tapioca) Khichdi and Kuttu Singahri ka Puri are some of the most popular dishes. There are various snacks items relished by the devotees across the world made from aloo, sago, sweet potato in form tikki, pakoda, and vadas, simply make sure they are without spices. Since milk and sugar, is very well consumed during the fasting, most devotees tend to consume a good dose of milk-based desserts such as various types of Kheer and Halwa.

Here is a delicious and exciting sabudana recipe which you can try on this Janmashtami fast.

Ingredients:

  • Singhara Atta/Water Chestnut Flour – 15 grams
  • Sabudana Atta/Sago Flour – 15 grams
  • Ghee – 1 Teaspoon
  • Powdered jaggery – 1 Teaspoon
  • Chopped dry fruits: 5
  • Almonds – 2-3
  • Walnut – 1
  • Cardamom powder – 1 Teaspoon

Serving: 2
Calories per ladoo: 91.5 Kcal
Proteins: 1.27 g
Fat: 3 g
Carbs: 13.5g

Method:

  • In a pan, roast the sago (sabudana) on a medium flame until it turns into a light golden brown colour.
  • It will take approximately 20 – 25 minutes.
  • Remove it from the flame and let it cool. Once sabudana cools down, grind it to powder in a mixer grinder.
  • Heat ghee in a small wok and add singhara and sabudana flour.
  • Keep stirring on a medium flame to avoid the burning and roast till it mixture turns golden brown in colour.
  • Now remove it from the flame. And let the temperature of flour go down to warm and handy.
  • Add jaggery, cardamom powder, and dry fruits. (Note: Don’t add jaggery when the mixture is hot).
  • Mix it nicely and start making small ladoos. Take the mixture in your palm and start pressing in a round shape to form ladoos. If you feel they are not binding well, you can use little warm ghee to get them to bind.
  • The yummy special ladoos are ready to eat. Make sure you store them in an airtight container.

Over to You 

Snacks, meals, and desserts made of sabudana or tapioca pearls are very popular on this auspicious day. So, if you or any other member of your family have chosen to keep the auspicious fast and are fretting as to how you will they pass the day without their favourite delicacies, worry not. Because, with sabudana, there are options galore!

 

2 thoughts on “Sabudana Singhara Ladoo”

    1. Hello,

      Well suggest you to keep it in an air tight container. And you can store it for 3-4 days not more than that.

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Nmami Life - Diet & Nutrition
Recipe Alert
——
Pinaca is a traditional Goan sweet dish. This dish is made by Goan rice, jaggery and plenty of

coconut. Pinaca are usually made into sweet balls and can be consumed all year long. This simple

sweet dish is easy to make yet high in nutrient value.

Nutritional value

Pinaca balls are high on nutrition as they contain jaggery, which is good source of iron, naturally

occurring B vitamins, minerals like phosphorus, zinc, calcium and copper. Coconut contains lauric

acid, which helps to increases good HDL cholesterol, also cytokinin’s present in coconut have showed anti-ageing, anti-carcinogenic effects.

Ingredients

40 grams Goan rice flour

¼ fresh coconut

1 tablespoon Jaggery

1 tablespoon desiccated grated coconut

Pinch of cardamom powder

Nuts (optional)

Coconut water (optional)

Calories- 217 kcal

Carbs- 28.6 grams

Protein- 1.9 grams

Fats- 10.3 grams

Course- Dessert

Method

First take the Goan rice and dry roast it on a tawa or pan.

Cool the rice and later powder them in a grinder

Now take jaggery, crush it and grind it along with coconut, also add pinch of cardamom

powder. Grind them on a round grinding stone if possible, otherwise just use a grinder.

Take this mixture out and keep adding flour, a little at a time and just mix it well with your

hands. Add coconut water if needed.

Mix well and form small balls out of this mixture.

Nuts can also be added to the mixture. (optional)

Over to you

Pinaca recipe is easy to make and come out with sweet results. So, make this nutritious recipe for

your near and dear ones.
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2) http://www.nmamilife.com/recipes/

3) Highlights section in BIOS under Recipes
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Trivia of the Day
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Nmami Life - Diet & Nutrition
Blog Alert
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Monsoon brings along rain of jubilation which soars one’s vehemence to cloud high, but this finite elation may have adverse effects to your precious locks. During rainfall hair’s chemical structure makes it unusually sensitive to airborne hydrogen, forming bonds, and swells until the smooth cuticle erupts to make them frizzy. Damp hair may lead to many other problems too. Another reason that worsens the problem is the presence of environmental pollutants in rainwater that intensifies the fungal infections on the scalp that weakens roots and causes hair fall. Even if you are not directly exposed to rainfall, still it is a task to dry hair after a shower due to the prevalent humidity.

So, here are some Indian/ Ayurvedic remedies to your rescue! Have a look.

Aloe vera juice
Aloe vera is an ingredient known to make your system clean. It is commonly used in Ayurveda for its innumerable health benefits. It’s high on alkaline properties- vital in balancing the PH levels of your hair which in return stimulates hair growth and strength.

Directions: Aloe vera can be both, consumed and applied so, you can have fresh and homemade aloe vera juice in the morning with lukewarm water. Also, its pulp can be directly applied to the scalp. Apply and leave it for 1-2 hours then rinse it with lukewarm water.

Methi seeds (Fenugreek)
Methi is a miracle herb for promoting hair growth that also adds life to your deadlocks. It’s rich in hormone antecedents which help in revitalizing damaged hair follicle thus, strengthens the hair and adds immunity to prevent damage and breakage of the hair.
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Nmami Life - Diet & Nutrition
Recipe Alert
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Amla scientifically called Phyllanthus emblica or more commonly Indian gooseberry. It can be put to innumerable uses like in culinary, shampoos, hair oils and in ayurvedic medicines. This amla churna or powder can be put to many uses like it can be taken with water for wonderful results, make amla tea using this powder, add it to curries, or consume with lemon and honey.

Nutritional Values

Amla has high contents of ascorbic acid (vitamin-c) flavonoids, Ellagic acid and Gallic acid. It helps in reducing blood sugar level in the body. High in digestive fibre content. Prevents hair loss and greying of hair. Helps in curing sore throat and prevents constipation.

Ingredients

200 grams amla

Calories- 116 kcal
Carbs- 27.4 grams
Proteins- 1 gram
Fats- 0.2 gram

Methods

After through washing, cut and dry the amlas in direct sunlight for few days till they are completely dry.

After the juice is evaporated completely, transfer the dried amla in a grinder and blend it coarsely.

Sift the amla powder through a sieve to achieve smooth powder.

Voila! Your home made amla powder is ready.

Store this powder in an airtight container.

Use every day as needed.

Over to you

Amla powder lasts for up to 6 months, so your efforts in this recipe will last for long, providing you with storehouse of nutrients and taking care of your various problems.
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2) http://www.nmamilife.com/recipes/
3) Highlights section in BIOS under Recipes
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