Easiest Way to Prepare Perfect Methi Sonth Ladoo– Winter Tonic Food (No Flour)

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The ingredients needed to make Methi Sonth Ladoo– Winter Tonic Food (No Flour):

1. Take 100 grams Fenugreek Seeds (methi seeds)
2. Take 200 ml Milk
3. Make ready 250 grams Clarified Butter (Ghee)
4. Take 300 grams Jaggery powder
5. Get 50 gms Chironji
6. Get 50 gms Pistachios
7. Prepare 50 gms Walnuts
8. Prepare 50 gms Almonds
9. Take 50 gms Cashew Nuts
10. Get 20 gms Poppy Seeds
11. Get 50 gms Raisins
12. Prepare 100 gms Grated desiccated Coconut
13. Prepare 50 gms Dry Dates (kharik)
14. Get 50 gms Lotus Seeds (Makhane)
15. Prepare 100 gms Roasted Bengal gram (Phutana/Bhuna Chana)
16. Make ready 100 gms Edible Gum (Gond)
17. Take 30 gms Dry Ginger Powder (sonth)
18. Get 1 tsp White Pepper Powder
19. Prepare 8-10 Black Pepper
20. Make ready 8-10 Long peepar
21. Make ready 1 small stick Cinnamon
22. Make ready 1/2 tsp Nutmeg powder

Considered amazingly beneficial for pregnant women, sonth ke No one wants to have a runny or blocked nose. But the cold breeze often leaves us sick. To prevent the not-so-pleasant cold, try having sonth ladoos with dried. Methi Ladoos is a delicious Indian recipe served as a Dessert.

Steps to make Methi Sonth Ladoo– Winter Tonic Food (No Flour):

1. Grind fenugreek seeds into a slightly coarse powder then soak it in milk for 5-7 hrs. (Important step as it reduces the bitterness). It will absorb all the milk and will puff up.
2. Meanwhile dry roast nuts (chironji, pista, walnut, almond, cashew and poppy seeds) one by one in a heavy bottom pan over low flame for a minute or two and crush them coarsely in food processor. Keep aside.
3. Dry roast grated coconut until fragrant and slightly golden in colour. Keep aside.
4. Dry roast the lotus seeds, roughly chop the dried dates and put them in a blender together along with black pepper, cinnamon and long pepper. Make fine powder out of it. Keep aside.
5. Grind the roasted bengal gram into a fine powder and keep aside (It will act as replacement for flour).
6. Fry gond little at a time in 1/4 cup ghee over low flame, cool and crush it into a coarse powder and keep aside (Don't fry in hot ghee else center of gond will not puff up).
7. Put remaining ghee, reserve 2 tbsp of ghee, in same pan. Roast the soaked methi over low flame, stirring continuously until it becomes light brown, separates the ghee and gives nice aroma. This step takes about 20-25 minutes.
8. In same pan add powdered bengal gram and roast along with methi for about a minute.
9. Switch off the flame. Add all crushed nuts, raisin, roasted coconut, lotus seed-dry dates powder, all powdered spices and fried gond. With the warmth of methi-bengal gram mixture, everything added will get fry.
10. Now in another pan (no non-stick) add reserved 2 tbsp ghee and jaggery. Just melt while stirring continuously. Don't cook further.
11. Mix jaggery syrup into rest of mixture with a wide strong spatula, turn mixture over and over.
12. Take little amounts of mixture while it's still hot and shape it into ladoos.
13. This recipe makes 16 medium sized ladoos. Store in air tight containers and these will last 4-6 weeks.

To prevent the not-so-pleasant cold, try having sonth ladoos with dried. Methi Ladoos is a delicious Indian recipe served as a Dessert. Find the complete instructions on Melt while stirring continuously. Allow to bubble a bit, but do not overcook or the ladoos will become Presenting to you the most popular Indian food website that has a huge collection of Vegetarian and. MethiKeLadooRecipe Sonth aur Methi ka Ladoo (Laddu) Methi ke laddu(Fenugreek Seeds Ladoo).

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