INGREDIENTS
FOR FENUGREEK SEED FLOUR:
- 250 grams methi ke dane
- 500 grams ghee
FOR WHEAT FLOUR
- 250 grams whole wheat flour
- 250 grams ghee
- 800 grams jaggery (finely chopped)
SPICE-DRY FRUIT MIX
- 3/4 cup dry coconut (shreds, roasted)
- 1/2 Cup almonds (coarsely ground)
- 1/2 Cup pistachios (coarsely ground)
- 1/2 Cup raisin
- 1 tblsp ginger powder
- 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.
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