An ancient and traditional dish of all Indian household is the methi ke laddu. These laddus are known for their medicinal properties and are made specially during winters. Learn how to make these laddus with an easy recipe given below:
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Recipe Yield: 8 servings
- Fenugreek Seeds (methidana) - 2 table spoon
- Whole Wheat Flour (gehun ka ata) - 1 big cup (250 ml)
- Powdered Sugar (cheeni powder) - 2/3 small cup
- Dry Fruits - 3 table spoon finely chopped
- Cashews (kaju)
- Almonds (badaam)
- Pistachios (pista)
- Desi Ghee - 1/2 cup
- In a mixer jar take the sugar and grind it to form a powder. Then keep it aside to be used later.
- Heat a kadhai with a thick base (mote talle ki kadhai) and dry roast the fenugreek seeds (methidana) in it till they turn brown. (do not blacken them)
- Now transfer the fenugreek seeds to a mixer jar and grind to form a powder.
- Now in the same kadhai with a thick base take the whole wheat flour (gehun ka ata) and dry roast it. Dry roasting the whole wheat flour (gehun ka ata) will not allow any lumps to form and shall be uniformly roasted. Saute the till it turns light red. Stir continuously on low flame from the base because the whole wheat flour (gehun ka ata). (Saute the whole wheat flour (gehun ka ata) till light red only, because if you saute it more till dark red then the laddu will not taste good. Also, if the whole wheat flour (gehun ka ata) that remains white and is not saute well, is not good for stomach). Turn off the flame and keep stirring because the kadhai is still hot and may over saute the whole wheat flour (gehun ka ata).
- Now remove the kadhai from the stove and add the roasted fenugreek seeds powder (bhune huye methidana ka powder). Mix it well with the roasted whole wheat flour (gehun ka ata).
- Then add the dry fruits and powdered sugar (cheeni) and mix again.
- Now transfer this dry mixture to a big plate and add 1/2 cup ghee to it and mix it with dry mixture using both the hands.
- Then start binding and making laddus as shown in the image below. (If the mixture does not bind easily to form laddu then add 1-2 spoon ghee more to the mixture and prepare the laddus.) The round and equal sized methi ke laddu are ready to served.
(Tips: 1. Dry roast the whole wheat flour (gehun ka ata) over low flame); 2. You can vary the amount of sugar as per your taste; 3. Add the sugar just before you add the ghee to the dry mixture.; 4. Do not use water anytime while making methi ke laddu)
(Note: The fenugreek seeds (methi ke dana) have a very dominating and strong taste. Hence we have not used any other ingredients while making methi ke laddu).