Methi ladoo

METHI LADOO

By Disha Lahori 

WINTER SPECIAL SWEET –  A COMBO OF SWEETNESS AND BITTERNESS 

INGREDIENTS 

• 50 gms methi dana powder / fenugreek seeds powdered
• 100 gms wheat flour
• 100 gms shingada / water chestnut flour
• 500 gms jaggery / gud
• 500 gms ghee / clarified butter
• 100 gms almonds grind into coarse powder /chopped
• 100 gms cashew nuts grind into coarse powder /chopped
• 100 gms walnuts grind into coarse powder /chopped
• 50 gms pistachios chopped
• 50 gms dried coconut grated / course powdered
• 200 gms kharik / dry dates powder
• 8 -10 cardamom powdered
• 100 gms edible gum
• 50 gms kismis / raisins

METHOD 

In a pan add 2 tbsp of ghee and saute methi dana powder on a low flame, till it changes colour and becomes aromatic. [ don’t burn ]

In another pan heat 1/2 cup of ghee and fry edible gum till it puff up. Remove them from ghee and keep aside.

In the same ghee add both of the flours and saute on low flame until golden. Remove from flame and cool.

Mix all powderd / chopped dry fruits, raisins, fried gum, cardamom powder, roasted methi dana powder and flours  in a big mixing plate .

Now heat rest of the ghee.

Add chopped Jaggery and stir constantly till jaggery pieces turn into liquid form.

Turn off the flame.

Add this hot syrup to flour mixture.

Stir nicely and start binding ladoos when the mixture is hot enough to touch .[don’t allow it to cool ]

Shape and cool the laddoos.

NOTES

1. These laddoos are perfect  for chilling  winter morning’s breakfast.
2. You can add 10 gms of each – supari phool + kamarbandh + safed musali .these ingredients are ayurvedic herbs ,which are good for hormones and joint pains .
3. Due to methi,it is  ideal for diabetes patients, elderly people of the house and lactic mothers.

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