Methi Ladoos

Recipe by
Total Time:
45-60 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: No-Bake Recipe
Difficulty: Hard

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Ingredients

  • 250 gms - Wheat flour
  • 250 gms - Almonds crushed
  • 250 gms - Fenugreek seeds ground
  • 250 gms - Dehydrated coconut grated
  • 100 gms - Coriander seeds kernel crushed
  • 100 gms - Edible gum crushed coarsely
  • 50 gms - Ginger powder
  • 10 gms - Cardamom powder
  • 1100 gms - Soft jaggery grated or crushed fine
  • 750 gms - Ghee approx.

How to Make Methi Ladoos

  • Melt and warm approx. 250 gms ghee in a large heavy frying pan.
  • Add flour, stir fry on low flame till aroma exudes and add gum.
  • Stir continuously by adding about a tbsp of ghee more.
  • When all the gum has popped, take off fire.
  • Add almonds, fenugreek powder, coconut, coriander kernel, ginger powder, cardamom.
  • Mix all above ingredients well to mix into flour mixture.
  • Add more ghee only if mixture is very dry.
  • In a separate pan, heat 400gms ghee and add jaggery. Melt while stirring continuously.
  • Allow to bubble a bit, but do not overcook or the ladoos will become hard.
  • Mix into rest of mixture. With a wide strong spatula, turn mixture over and over.
  • When completely blended, mould into pingpong ball sized ladoos.
  • Cool to room temperature in a wide plate.
  • Store in airtight container.

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