Methi Laddoo | Fenugreek Seeds Laddu

Methi has enormous health benefits but due to its bitterness people sometimes avoid eating it. You can prepare methi laddoo, which is easily consumable and delicious, still, it gives you plenty of benefits like help to reduce arthritis pain and strengthen joints during winter time.



INGREDIENTS: FOR 30-35 LADdOOS 

Methi powder ................... 1½ Cup
Jaggery ............................ 1½ Cup
Gram flour .......................... ½ Cup
Urad flour ........................... ½ Cup
Coarse gram flour .............. ¼ Cup
Wheat flour ........................ ¼ Cup
Ghee melted .................... 2½ Cup
Sugar .................................. 2 Cup
Cashew crushed ............... ½ Cup
Almond crushed ................ ½ Cup
Dry coconut crushed ........... 1 Cup
Ganthoda powder .............. 3 Tbsp.
Ginger powder ................... 2 Tbsp.
Milk ............................. As Needed
Poppy seeds................ As needed 
       

DIRECTIONS:

  1. Soak methi powder in soft jaggery for 2 days.  It helps to reduce the bitterness of methi.  After 2 days you can make methi laddoo.  
  2. Take gram flour and coarse gram flour in a bowl, add  3 tbsp. of milk and 2 tbsp. of ghee and mix well. Strain this in the strainer so you can remove a lump from them.
  3. Now put the mixture in pan and add ghee as needed and roast it on medium heat.  Stir the mixture continuously with a spatula to prevent burning. Cook until it turns golden brown color. Remove pan from the heat and let the mixture cool down. 
  4. Repeat the same process for urad flour.
  5. Take wheat flour in the pan and add  2 tbsp ghee and roast on medium flame until it turns golden brown color. Take it out from heat and keep it aside for cool down. ( Roast wheat flour directly without adding milk ).
  6. Take all roasted flour in a big bowl.  Add methi jaggery mixture and mix well.
  7. Now add sugar, ganthoda powder, ginger powder, dry coconut powder, cashew and almond crushed into the mixture. 
  8. Heat leftover ghee into the pan on medium flame.  When Ghee is getting the hot takeout pan from the hit and pour all into the mixture. Mix all well with the spoon.
  9. To make the laddoos, take about a ⅓  cup of warm mixture into your palm. Gently press the mixture between your palms to form a smooth, round ball.   Note: If you not able to make laddoo easily you can add some ghee,  it gives moisture to the mixture. So you can easily make a round laddoo.
  10. Take poppy seeds in one plate and rub laddoo around into the plate, so laddoo will garnish with poppy seeds.  Keep laddoos on a plate for completely cool down.
  11. The laddoos can be stored in an airtight container for 2 to 3 weeks.



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