Methi Goond ladoo/ Fenugreek ladoo

The best way of keeping oneself warm during winter 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.

@purvanchaltadka

So let’s get the recipe

#purvanchaltadka #foodblogger #fenugreekladoo

Methi ladoo

Ingredients

Half kg wheat
Half kg jaggery
Half kg groundnut oil
1 cup grated dry coconut
1 cup kharak / dry dates
1/2 cup methi/ fenugreek seeds roasted
1 cup edible gum
1 cup dry fruits (Almond and Cashewnut)

Quantity in bulk

3 kg wheat
3 kg jaggery
3 kg groundnut oil
250 grams of edible gum
Half kg kharak/dry dates
Half dry coconut
250 grams methi /fenugreek seeds
Half kg almond
Half kg cashews

Method

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 dry fruits to a fine powder
Same way crush the kharak remove the seeds and grind to a 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 light brown in colour, once the oil is boiling on the edges of the flame
We don’t have to boil the oil here
Take a large pan add wheat flour, dry fruit 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 is ready to be enjoyed.

Crush the kharak using a 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 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.