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Methi ladoo is a delightful and nutritious winter delicacy crafted from fenugreek seeds (methi dana), gond, dried fruits, coconut, jaggery, flour, and aromatic spices. It holds a cherished place in Gujarati cuisine, especially during the winter months, offering essential warmth and vitality to the body. This recipe includes a special technique to mitigate the bitterness of methi, enhancing the ladoo’s flavor. Rich in both calories and nutrients, it proves to be an excellent treat for both children and the elderly.
This recipe is elegantly simple, and I’m thrilled to share the precise ingredient proportions, coupled with foolproof tips to guarantee your methi ke ladoo are perfect right from your first try. Don’t hesitate to give it a go; the outcome will undoubtedly delight you
The key to making healthy and tasty methi ladoo at home are
- Firstly, I grind methi dana into a fine powder. You can use methi powder instead of it. Also, soak the methi dana powder in milk to reduce the bitterness of methi.
- I use Bavdiyo Gunder (one variety of Gond), which is suitable for both men and women. You can use any variety of Gond in ladoo.
- Roast dry fruits on a low flame for a crunchier texture. Add dry fruits of your choice and adjust the proportions accordingly.
- I use three types of flour: wheat flour, urad dal flour, and besan in the ladoo mixture. Besan enhances the flavor of ladoo, while wheat flour and urad dal flour provide binding to the ladoo.
- Roast the flour on a lower flame until it changes color and becomes aromatic. Also, the ghee separates from its sides.
- Melt jaggery on a low flame. Do not overcook jaggery otherwise, the ladoo will become hard.
- Lastly, it also has a long shelf life and can be stored in an airtight container for 15-20 days in winter.
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Recipe video
Methi ladoo recipe | Methi ke ladoo | methi gond ladoo
Ingredients
- ½ cup methi dana
- 1 cup milk
- ½ cup gond - gunder
- ¼ cup almond
- ¼ cup cashews
- 1 cup dry coconut
- 2 tbsp poppy seeds
- 2 tbsp water melon seeds
- 1 cup wheat flour
- 1 cup urad dal flour
- 2 tbsp besan
- 2 cup ghee
- 2 cup jaggery
- 2 tbsp dry ginger powder
- 2 tbsp ganthola powder
- 1 tsp cardamom powder
Instructions
- Grind methi dana into a fine powder.
- Soak the methi powder in milk for 4-5 hours.
- Heat some ghee and roast the gond in batches. Crush the gond using a bowl or your hand.
- Also, roast cashews and almonds and grind them coarsely using a pulse grinder. Then transfer them to a mixing bowl.
- In a pan, dry roast desiccated coconut, watermelon seeds, and poppy seeds. Transfer them to the mixing bowl.
- In another pan, add ghee and the soaked methi mixture. Roast on a low flame until the methi changes its color and becomes dry. Remove the roasted methi and place it in the mixing bowl.
- Add some ghee to the pan, then add besan, wheat flour, and urad dal flour. Roast until it changes color and becomes aromatic. Add the roasted flour into the mixing bowl.
- Mix all the ingredients from the mixing bowl to make the Methi Pak.
- Heat the remaining ghee in a pan, add jaggery, and completely melt it on a low flame. Turn off the heat and add dry ginger powder, ganthoda powder, and cardamom powder. Mix well.
- Add the Methi Pak mixture to the jaggery mixture and combine thoroughly.
- Start making ladoos with greased hands while the mixture is still hot/warm.
- Enjoy Methi Ladoo for up to a month when stored in an airtight container.
Notes
- The proportions of methi and gond should be equal.
- Grind the methi into a coarse powder.
- Soaking methi in milk reduces its bitterness.
- Fry the gond on medium flame until it completely puffs up.
- Crush the fried gond so that it easily integrates into the ladoo mixture.
- Roast the soaked methi until it slightly changes color and becomes dry.
- Add ghee in batches and roast the flour until it slightly changes color.
- Shape the ladoos when the mixture is slightly warm.
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