Farari Sabudana laddu

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

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.

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.