Tuesday, January 20, 2015

METHI LADOO



 INGREDIENTS 

FOR FENUGREEK SEED FLOUR:
  1. 250 grams methi ke dane
  2. 500 grams ghee


FOR WHEAT FLOUR
  1. 250 grams whole wheat flour
  2. 250 grams ghee
  3. 800 grams jaggery (finely chopped)


SPICE-DRY FRUIT MIX
  1. 3/4 cup dry coconut (shreds, roasted)
  2. 1/2 Cup almonds (coarsely ground)
  3. 1/2 Cup pistachios (coarsely ground)
  4. 1/2 Cup raisin
  5. 1 tblsp ginger powder
  6. 1/4 teaspoon saffron paste


 METHOD

·       Roast well and dry grind fenugreek seeds to fine flour.
·      Soak it in ghee for 8-10 hours or leave it overnight. Keep aside.

·      On a low flame, heat ghee in a heavy-bottomed pan. As the ghee melts, add wheat flour.
·      Sauté the flour till it turns light brown in color and the ghee separates. Switch off the flame. Remove the pan. Add jaggery. Mix well.
·      Again on a low flame, let the jaggery melt completely. Switch off the flame. Let this mixture cool.
·      To the cool, wheat flour mixture, add soaked fenugreek flour. Mix well. Add all the spice-dry, fruit mix ingredients. Stir well.
·      Add extra sugar to the mixture if needed, depending on the bitterness of the fenugreek seeds.
·      Divide the mixture into equal portions. Shape each portion into round balls.
·      Arrange them in a plate (thali) to set for a day or two. Store in an airtight container.
Note
.   Fenugreek flour must be ground fresh or it will taste bitter. Sift before use.
Methi ladoos give a good relief to arthritic pains.

No comments:

Post a Comment