मेथीचे लाडू | Methiche Ladoo | Methi ke Ladoo | How to make Methi Ladoo | Fenugreek Seeds Loadoo

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Methiche ladoo is a traditional healthy recipe. These are mostly made during winter. It helps to cure back or joint pains during winters. It is also given to mothers after delivery. It is also said that methi keeps the blood sugar in control. Enjoy this healthy and tasty treat.

Ingredients:
• 50 gms Methi / Fenugreek seeds
• 1/4 cup melted Ghee
• 2 tsp Poppy seeds
• 1 cup dry grated Coconut
• 1/4 cup Ghee
• 50 gms Edible Dink / Gondh
• 1 cup store bought Wheat flour
• 2 tsp Ghee
• 1/2 cup Besan
• 1 cup store bought Kharik powder
• 1 cup Cashew nuts powder
• 1 cup Almond powder
• 1 1/2 cups Jaggery / Gudh

Method:
• Heat up a pan for just about 4-5 minutes.
• Turn off the gas and add methi seeds into it. Roast it for just
about 2-3 minutes.
• Do not switch on the gas. The gas must be turned off.
• If you roast methi on medium or high heat, it’s bitterness
increases.
• Transfer them into blender jar and blend them into powder.
• Melt 1/4 cup ghee and add methi powder in it. Mix well and keep
it overnight.
• You can also soak methi powder in ghee for 1-2 days.
• This helps in decreasing the bitterness of methi.
• Roast the poppy seeds in pan for about 3-4 minutes.
• When it begins to pop up like mustard and it gets golden colour,
turn off the gas.
• Take the poppy seeds out into a bowl.
• Roast the dry coconut on medium heat until it gets reddish
colour.
• Transfer the roasted coconut into blender jar and blend it a little.
• Heat up 1/4 cup ghee. Add a little dink at a time in hot ghee and
fry it until it puffs up.
• It will puff up really good after a minute or so.
• Take it out into a dish. When it cools down a little, transfer into
blender jar and blend it.
• In the same ghee add wheat flour. Use store bought flour as it has
a bit coarse texture.
• Roast until it gets nice golden colour.
• If you feel like adding more ghee add 2 tsp ghee more and roast.
• It takes at least 7-8 minutes on low heat to roast the flour really
good.
• Once done, transfer the flour into a bowl.
• Add 2 tsp ghee and besan. Roast the besan on low heat until it
gets nice golden colour.
• It takes about 6-7 minutes to roast besan really good.
• Turn off the gas and transfer roasted besan into a bowl.
• Take kharik powder and microwave it for just about a minute.
• Also microwave cashew nut and almond powder for about a
minute to remove the raw smell in it.
• No need to roast the cashew nuts and almonds.
• You can roast them separately if you want and then make powder
of it.
• Add all the ingredients into methi soaked in ghee and mix
everything really good.
• You can also knead it like dough do that it will be nicely mixed.
• Heat up a pan. When pan is enough hot add jaggery.
• Cook only until jaggery melts. We do not want to make it’s syrup.
• When gudh melts and no lumps are left, turn off the gas.
• Pour melted gudh out into ladoo mixture.
• Mix the melted gudh into ladoo mixture very quickly.
• When gudh cools down a bit, mix it with hands.
• Knead the mixture for at least 5-6 minutes.
• You can also transfer the mixture into food processor and pulse it
for 7-8 times.
• When the mixture is mixed really good, make ladoo from it.
• If you find the mixture a bit dry or if it lacks binding then you can
add 2-3 tsp melted ghee in it for binding.
• Make ladoo when the mixture is warm. Methiche ladoo are
already.
• From this proportion you can make 40 medium size ladoo.
• Pack ladoo into airtight container. It has got shelf life of about 2-3
months.

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