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We hope you got insight from reading it, now let’s go back to methi dane laddu (fenugreek seeds laddu) recipe. You can have methi dane laddu (fenugreek seeds laddu) using 20 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to cook Methi Dane Laddu (Fenugreek seeds Laddu):
- Take 200 gms Methi seeds
- Use 80-100 gms Edible gum/badam pisin(gondh)
- Take 1 & 1/2 cup Wheat flour
- You need 1/2 cup Besan
- Get 1 cup Cashew nut powder
- Provide 1 cup Badam powder
- Take 1/2 cup Pista powder
- Get 1/2 cup walnut powder
- Use 1 cup Dry dates powder
- Take 1 cup Dry coconut grated
- Prepare 50 gms Khuskhus
- Provide 50 gms Dry ginger
- Take 25 gms Pepper
- You need 2-3 tsp Jeera
- Use 1 stick Mulethi/ yestimadhu/ athimadhuram
- Get 10 nos Pippali /thipali
- Use 1 small jaiphal/nutmeg
- Take 15 nos Elaichi
- Prepare 600-700 gms Jaggery grated
- You need 300-350 gms Ghee
Steps to make Methi Dane Laddu (Fenugreek seeds Laddu):
- Dry roast methi seeds on very low flame only till you get a aroma, don't change it's colour.Then grind it to little coarse powder.Now take 1/2 cup ghee and mix it with Methi powder. Soak it overnight.If you soak for 2 days then also it's good so that bitterness in methi reduces.
- I soaked it for 2 nights. When you start making laddu,first in a Kadai dry roast khuskhus.Transfer it to a plate. Then dry roast grated dry coconut to light brown colour. Dry roast slightly on very low flame for about a minute, cahewnut powder,badam powder,pista and dry dates powder so that the raw smell goes. Transfer all ingredients in a plate and keep aside.
- Now add 1/4 cup ghee in thick bottom Kadai. After it melts and becomes hot add the edible gum(gondh).Add little and fry it on low flame till it pops up and turns crunchy. Fry all gondh in batches and remove it in a basin or plate.
- Now in mixer jar add roasted khuskhus,roasted dry coconut and grind it to fine powder.Add fried gondh and grind it to fine powder.
- Then in small pan add saunt(dry ginger), pepper, elaichi,pippali(thipali),jeera,mulethi and dry roast it. After it cools down grind it to a fine powder and then seive it.
- Now in the same Kadai in which we fried gondh in that add little ghee.Now add wheat flour and roast it on low medium flame till it changes to light brown colour and you get good aroma. Roast it till excess ghee starts to leave the wheat flour mixture. Remove it and add 1/2 cup besan and 2 to 3 tbsp ghee. Roast it till it changes to light pink colour and remove it aside.
- Now in a big plate transfer roasted wheat flour, besan. Add soaked methi powder to it. Mix it well.In a Kadai add 1tbsp ghee and add grated jaggery.On medium flame heat it till the Jaggery melts we don't need any string consistency syrup.
- Add this melted jaggery in the big plate where we added Methi, besan etc. After it gets warm mix it well with hands so that jaggery gets mixed everywhere.
- Now add all the dry roasted ingredients to this one by one. Add khuskhus and coconut powder.Then add grinded gondh powder and mix well.Add all roasted dry fruits powder,dry dates powder and mix well.Finally add the seived spices powder that is pepper, saunt etc to this and mix well.
- Now mix all the above ingredients well.If you feel the mixture has turned dry then add melted ghee about 1 tbsp in batches to little amount of mixture and then mix well. Then you can start making laddus. Don't add too much ghee just add little and check if you can make laddus. You will not need more than 1/4 cup or even less than that. This laddu should be small medium size.
- Eat this delicious and medicinal laddu for good bone health. This can be stored in an air tight container and has a shelf life of more than a month.
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