Methi Gond Gud Ladoo is a winter favourite healthy ladoo made with loads of nuts, fenugreek seeds, edible gum, Jaggery, and ginger powder. These ladoos are also good for new moms. It is believed to give them the energy needed post-childbirth.
These ladoos are loaded with nuts like almonds, cashews, pecans, walnuts, and foxnuts. All this provides the body with essential nutrients and fats during the harsh winter months. Dry coconut, edible gum, dry ginger powder, poppy seeds, sesame, and melon seeds are added to this ladoo which naturally increases its nutrient contents.
I have made this ladoo using jaggery and not from sugar. One can use sugar if required but again jaggery is warm and good during the winter month.
Methi Dana or Fenugreek seeds in Methi and Dink Ladoo
These Methi gond gud ladu have methi dana or fenugreek seeds. These tiny seeds are a nutrient hub. Fenugreek seeds are believed to cure many ailments if consumed properly. Methi dana or fresh fenugreek is believed to increase milk production in new moms. Hence fenugreek seeds or fresh methi leaves are consumed in different forms by new moms.
Even though the ladoo has bitter fenugreek, the ladus or truffles do not taste bitter at all. As they are soaked in milk overnight or for a few hours, the bitter taste is masked. I bet once you eat one you will eat more and make it every year.
Edible gum in Methi Gond Gud Ladoo
Another such healthy ingredient added is edible gum or gond or dink as called. I have already detailed Edible gum in my post on Atte and Gond Ladoo, another winter favorite ladoos.
Though all the ingredients added to this ladu are healthy, I have detailed more about only 2 ingredients. The remaining ingredient descriptions are detailed below.
Ingredients and substitutions in Methi Gond Gud Ladoo
Whole Wheat flour – One of the main ingredients used in the recipe.
Ghee or Clarified Butter – Essential during winter as it is loaded with essential fats. I would not recommend replacing this with anything. The ladoo is loaded with ghee as each ingredient is roasted with ghee. It might be too much when you think about it but it is required. The ladoos would absorb all the ghee. After a day or two you will notice that the ladus appear dry.
Methi Dana / Fenugreek seeds – One of the main ingredients of the recipe. It is soaked along with Milk to help reduce the bitterness. Milk also helps soften the seeds.
Gond/Edible Gum – Also called edible gum or dink. It is fried in ghee, crushed, and added to the ladoos.
Nuts – I have used almonds, pecans, cashews, foxnuts, pistachios, and dried coconut. Pecans can be replaced with walnuts. One can replace the nuts as per preference.
Sweetener – I have used jaggery as the sweetener in this recipe. One can use white or brown sugar too. Jaggery is melted and added to the recipe
Poppy seeds, chironji or charoli, melon seeds, dry ginger powder, cardamom powder, and black pepper powder are the seeds and spices used in the recipe. I have not added melon seeds and poppy seeds as I did not have them. I have replaced poppy seeds with flaxseeds. One can replace the melon seeds with sunflower seeds.
Recipe process of Methi Gond Gud ladoo
The recipe is simple but it takes a little time and planning. Planning only because you need to soak the methi for a few hours or a day before.
So the first step is to powder the methi and soak it in lukewarm milk for 5-6 hours or overnight. Once that is done the rest is slowly roasting all the ingredients. Dry fruits and seeds are roasted one by one in ghee. They are powdered and kept aside.
Then whole wheat flour or atta is roasted along with ghee until it starts changing color and has a beautiful aroma. The soaked methi dana is also roasted and kept aside. If required they are blended again, if they are not super fine or consistency desired.
Once the flour, nuts, and methi mixture is ready, jaggery is melted and added to the mixture. Dry ginger powder and cardamom powder are added and then everything is mixed. Ladoos are then shaped and you are done.
Shelf life of Ladoos
If you have roasted the ingredients properly the ladoos stay good for at least 2 months at room temperature.
Methi Gond Gud Ladoo
- Medium Size Heavy Bottom Pot – small size
- Heavy Bottom Pan
- Mixer Grinder
- 1.5 Cups Whole Wheat flour
- ½ Cup Fenugreek seeds
- 1 cup milk
- 1.5 Cup Ghee would be needed in 2 tablespoons at a time – More might be required
- ½ Cup – 65 grams Almond
- ½ Cup – 60 grams Cashew
- ¼ Cup – 35 grams Pistachio
- ¼ cup – 50 grams Walnut/Pecan
- 1 Cup – 20 grams Foxnut Makhana
- ½ Cup – 100 grams Edible Gum Gond/Dink
- ½ Cup – 50 grams Dry coconut/desiccated coconut
- ¼ cup – 55 grams Chironji/Charoli/Cuddapah Almond
- 2 tablespoon – Flax seeds
- 1 teaspoon cardamom powder
- 1 teaspoon Black pepper powder
- 1 tablespoon Ginger powder
- 350 grams Jaggery
Soaking of Fenugreek seeds
- In a blender add the fenugreek seeds.½ Cup Fenugreek seeds
- Process it to a fine powder.
- In a pot warm the milk.1 cup milk
- Add the powdered fenugreek mix and set aside.
- Let this soak for 5-6 hours or overnight.
Roasting of nuts and flour
- In a heavy bottom pan add 2 tablespoon ghee.1.5 Cup Ghee
- Once warm add almonds.½ Cup – 65 grams Almond
- Roast this on slow until they start changing color.
- Once done remove and keep it aside.
- Similarly roast cashew, walnuts/pecans, chironji, and pistachio.½ Cup – 60 grams Cashew, ¼ Cup – 35 grams Pistachio, ¼ cup – 50 grams Walnut/Pecan, ¼ cup – 55 grams Chironji/Charoli/Cuddapah Almond
- Lastly, roast the makhana in the same pan. If you roast makhana in the start, it will absorb all the ghee.1 Cup – 20 grams Foxnut
- Roast the flax seeds and add it to the mixture.2 tablespoon – Flax seeds
- Now add 2 tablespoons of ghee and fry the edible gum/gond/dink.1.5 Cup Ghee, ½ Cup – 100 grams Edible Gum
- They would puff up. Once done remove it in a separate bowl.
- Now roast the coconut slices or desiccated coconut and keep it aside. (Have missed showing in the video)½ Cup – 50 grams Dry coconut/desiccated coconut
- Add ½ cup of ghee to the same pan and add the flour.
- Slowly roast the flour on slow stirring frequently.1.5 Cups Whole Wheat flour
- Roast the flour until it changes colour or is fragrant. T
- Add flaxseeds and chironji to this and continue roasting it.
- his would take around 15-20 minutes. Add more ghee if required.
- Once the nuts and coconut are cooled down blend it in a blender to a semi coarse or fine powder as desired.½ Cup – 50 grams Dry coconut/desiccated coconut
Roasting of fenugreek milk mixture.
- In a pan add ½ cup ghee.
- Add the milk and fenugreek mixture and roast it on slow, stirring continuously.
- The fenugreek is done when it changes colour. You will see that the ghee has started releasing edges.
- Remove and keep aside.
- If you think the methi mixture is coarse, blend it in the mixer or blender to a fine consistency.
Melting of jaggery
- In a pan add 2 tablespoon of ghee.1.5 Cup Ghee
- Add the jaggery and let it melt.350 grams Jaggery
- Once the jaggery is melted add dry ginger powder and black pepper powder.1 tablespoon Ginger powder, 1 teaspoon Black pepper powder
- Cook this for another 1 minute.
- Lastly, switch off and add cardamom powder.1 teaspoon cardamom powder
Making of ladoos
- In a large bowl, add the roasted flour, roasted and powdered nuts mixture, roasted fenugreek mixture, and melted jaggery.
- Mix everything. The mixture might be still hot. Use a spoon to mix everything.
- Use a lime-sized mixture in your hand and shape it into balls.
- Keep the ladoos in a tray. Do not let the ladoos stick to each other, while keeping them in a tray, keep some space in between.
- Garnish with nuts of choice.
- Standard US-size cups and spoons are used.
- 1 Cup = 236 ml, 1 tablespoon = 15 ml, 1 teaspoon = 5 ml More ghee might be required.
- Video coming soon
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