Methi ladoo is a traditional healthy recipe. These are mostly made during winter. Methi ka Laddu is an Indian traditional sweet made with fenugreek seeds. People suffering from joint pain, especially in winter, can have these ladoos. Fenugreek seeds, dry ginger, black pepper, various dry fruits, and jaggery make the traditional Indian dessert known as methi ka Laddu.
They are a winter treat since they are exceptionally healthful, especially for pregnant women, and they warm the body. These Ladoos might help people with joint problems, especially in the winter. These efficient Ladoos are packed with the nutrients your body needs to be healthy. Make this incredibly nourishing methi Ladoos by following the simple, step-by-step instruction.
Instruction for methi ladoo
- 50 gms Methi / Fenugreek seeds
- 2 tsp Poppy seeds
- 1 cup dry grated Coconut
- 1/4 cup melted Ghee
- 50 gms Edible Dink / Gondh
- 2 tsp Ghee
- 1/2 cup Besan
- 1 cup Wheat Flour
- 1 cup Cashew nuts powder
- 1 cup Kharik powder Khajur(Date)
- 1 cup Almond powder
- 150gm Jaggery
Instruction for methi ladoo recipe
- Heat a pan for 4-5 minutes. Add the methi seeds after you turn off the gas. It only needed to roast for 2–3 minutes.
- Avoid turning on the gas. You have to stop using the gas. Methi roasts more bitterly when heated to a medium or high temperature.
- Transfer them into a blender jar and blend them into powder.
- Melt 1/4 cup of ghee, then stir in the methi powder. Mix thoroughly, and keep it overnight This process helps in decreasing the bitterness of methi.
- For three to four minutes, roast the poppy seeds in the pan. Turn off the gas when it starts to pop up like mustard and turns a golden color
- Take the poppy seeds out into a bowl.
- On a medium fire, roast the dried coconut until it turns reddish. Put the roasted coconut in the blender jar and blend a few times.
- Get 1/4 cup of ghee warm. gondh should be added to heated ghee a little at a time and cooked until it puffs up. After a minute or so, it will blow up really well.
- Dispatch it into a dish. Transfer it to the blender jar and blend it once it has cooled off a bit.
- Put some wheat flour in the same ghee. Since store-bought flour has a rather coarse texture, use it.
- Roast until a lovely golden color develops. Add an additional 2 tsp of ghee if you feel like it and roast.
- After that, put the flour in a bowl.
- Add besan and 2 tsp of ghee. Besan should be slowly roasted until it turns a nice golden color.
- Turn off the gas and transfer roasted besan into a bowl.
- Mix the ingredients thoroughly after adding them to the methi that has been soaked in ghee.
- Additionally, you can knead it like dough to ensure a smooth mixture.
- Make a pan hot. Add jaggery once the pan is sufficiently heated. Cook the jaggery only till it melts. We are not interested in making its syrup.
- When gudh melts and no lumps are left, turn off the gas.
- Melt the gudh and pour it into the ladoo mixture. Very rapidly combine the melted gudh with the ladoo mixture.
- Mix the gudh with your hands once it has cooled a little. The mixture should be worked for at least 5 to 6 minutes.
- Make ladoo from the ingredients once it has been thoroughly combined.
- You can add 2-3 teaspoons of melted ghee to the mixture if it seems a little dry or lacking binding.
- Make ladoo when the mixture is warm. make laddus in your desired shape.
- Arrange the laddus on a plate and allow it to air dry for 5-6 hours.
- Your delicious Methi Ladoos are ready.
- Store the laddus in an airtight jar.
- You may also add your choice of dry fruits and/or more almonds if you like.
- You may also add more jaggery if you prefer your laddus to be more sweet.
- These methi ladoos stay good at room temperature for about a month in an airtight container.