The best way of keeping oneself warm during winter’s is having one methi ladoo, that’s what my granny used to say. You won’t be coughing n sneezing if you had these healthy ladoos.
I am sharing with you the traditional way of making these ladoos, nothing instant here. Little patience is required and you have a box full of health made by your hands. Which is the safest in the whole world.
One will find different recipes on the internet for sure, but you will love this more.
Winter’s are the season when our digestion is good, in this season our body needs extra nutrients which can be fulfilled with these ladoos.
Methi ladoo can’t be made only with methi as they are very bitter in taste. To make them more tasty and healthy we add here dry fruits, some edible gum and wheat flour with a few more ingredients. To know that check out the recipe below. This incredible recipe was shared by our family friend’s mom Mrs Dond thankful for her way of sharing.
So let’s get the recipe
#purvanchaltadka #foodblogger #fenugreekladoo
- Half kg wheat
- Half kg jaggery
- Half kg ground nut oil
- 1 cup grated dry coconut
- 1 cup kharak / dry dates
- 1/2 cup methi/ fenugreek seeds roasted
- 1 cup edible gum
- 1 cup dryfruits (Almond and Cashewnut)
Quantity in bulk
- 3 kg wheat
- 3 kg jaggery
- 3 kg ground nut oil
- 250 grams edible gum
- Half kg kharak/dry dates
- Half dry coconut
- 250 grams methi /fenugreek seeds
- Half kg almond
- Half kg cashews
- Heat a large kadhai and roast the wheat till golden brown in colour on low flame
- Once it has turned golden brown grind it to a coarse powder otherwise get it done from the flour mill ( the flour has to be mota like sattu)
- Now dry roast methi seeds till the colour changes, let it cool and grind it to fine powder, keep aside
- Grind the dryfruits to fine powder
- Same way crush the kharak remove the seeds and grind to fine powder
- Heat oil in a kadhai fry the edible gum and grind it coarsely
- In the same kadhai pour in the oil along with jaggery, let the jaggery melt and turn to light brown in colour, once the oil is boiling on the edges off the flame
- We don’t have to boil the oil here
- Take a large pan add in wheat flour, dryfruit powder, grated coconut, methi powder, edible gum and mix this well
- Pour in the oil n jaggery mixture mix well
- Start making ladoos, don’t let it cool down completely, making ladoos will get difficult then.
- Shape all the ladoos, let them set
- Methi ladoo are ready to be enjoyed.
Crush the kharak using mortar pestle so that grinding in the mixer is easy.
If you are using jaggery powder, this won’t take time to melt in the oil, stir it till it turns brown in colour a bit dark. If using the whole jaggery them crush them to pieces, then add in the oil.
Use only groundnut oil /mungphali oil as this gives the ladoo a nutty taste.
I haven’t tried making them in ghee, so if you try do let me know the taste.
Measurement of oil, jaggery n wheat flour has to be the same, rest you can adjust accordingly.
Food my way….