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.