Methi Ladoo With Jaggery ( No Bitter Taste) | Winter Special
Methi Ladoo with Jaggery is a delightful Indian sweet made from fenugreek seeds, dry coconut powder, desi ghee, and a natural sweetener jaggery. These wholesome methi ladoo recipe is a unique blend of sweetness and without bitterness of fenugreek seeds.
Ingredients
For Soaking methi powder
- 200 gm Methi seeds
- 200 ml Toned milk
For making methi ladoos
- 500 gm Whole wheat flour
- 300 gm Ghee
- 250 gm Jaggery (gud)
- 125 gm Dry coconut powder
- 1 tsp Dry ginger powder
Instructions
- Firstly, dry roast the methi seeds in a pan over low flame for 5-7 minutes. Then let it cool down and grind into a fine powder in a grinder jar.
- Next, transfer the methi powder to a bowl and add enough cold milk to mix it well, cover it and keep aside for 5-6 hours or best overnight.
- The next day, methi powder becomes hard and dry after soaking all the milk. With the help of a spoon, break it into small chunks.
- Now heat around 100 gm ghee in a kadhai and add soaked methi powder chunks. Roast methi powder in the ghee on low flame around 12-15 minutes until its color changes to brown and become soft. Transfer it into a big vessel.
- After this, keep 2 tbsp ghee and add the rest of the ghee in the kadhai, add whole wheat flour and roast it for around 15-18 minutes till it becomes well roasted and changes its color. Off the flame, add dry coconut powder and mix it with warm whole wheat flour and stir for 1-2 minutes in it to remove the raw smell. Now transfer it into the same vessels with methi powder.
- Now add 2 tbsp ghee and jaggery pieces in the kadhai and wait till it melts. Switch off the gas and add dry ginger powder and mix. Finally, add roasted methi powder and whole wheat flour mixture in it and mix. This step is done quickly because after cooling, jaggery syrup becomes hard and forms crystals.
- Now make ladoos in the shape of small balls out of it, repeat the process till the mixture finish, and let the ladoos cool completely. Then store them in an airtight container. They stay best for a month.
Video
Notes
1. Dry roast methi seeds before making powder and soaking in the milk.
2. Methi powder should be roast in ghee on low flame.
3. After adding melted jaggery, mixing is done quickly and, start making ladoos of the warm mixture.
4. Cool ladoos completely Before storing them in an airtight container.
5. Ladoos stay good for up to 1 month at room temperature.