Methi Gond Gud Ladoo
Methi Gond Gud Ladoo is a winter favorite healthy ladoo loaded with nuts, fenugreek seeds, edible gum, and spices and is best for new moms.
Servings: 60 Ladoos
Ingredients
- 1.5 cup Whole Wheat flour
- ½ Cup Fenugreek seeds
- 1 cup milk
- 1.5 Cup Ghee (Clarified Butter) 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
Instructions
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 (Clarified Butter)
- 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 (Clarified Butter), 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 cup 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 (Clarified Butter)
- 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.
Notes
- 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