Methi Ke Ladoo । Methi Coconut Laddu Recipe

    methi-nariyal-ladoo

    Methi Ke Ladoo । Methi Coconut Laddu Recipe

    Try this unique recipe of Methi Nariyal ladoo These ladoos are very beneficial for winter ailments and for cold.The youth will relish this ladoo,make and offer these ladoos to your elders too.

    Here is a step by step recipe with pictures to make Mouth drooling ladoos to delight your winters. Rather than buying it out from the market , try out this traditional recipe right at your home.

    Direction :

    Making :

    Take 100 gms Fenugreek seeds,washed and cleaned. Finely grind it and soak in 100 gms full cream milk for 3 to 4 hours. Milk reduces the sourness of the fenugreek,and its particle become puffy.

    methi nariyal ladooTake a pan, turn on flame. Add 3 to 4 tbsp ghee to melt. Then add the milk soaked fenugreek in the ghee.Stir and roast it on medium flame till it changes color and is aromatic.

    methi nariyal ladooFenugreek seeds powder is roasted well for 7 to 8 minutes. Ghee has separated. Take it out in a separate bowl.

    methi nariyal ladooPour 2 to 3 tbsp ghee in the wok.Add wheat flour after ghee melts. Stir and roast the flour well on medium flame till it is golden brown. Flour is roasted in 12 minutes. Keep the wheat flour in same bowl as fenugreek.

    methi nariyal ladooPour ghee in a pan, let it melt. Roast edible gum in less hot oil.Roast it till slightly brown and puffy. Roast all of it likewise. Take it out in a plate.

    methi nariyal ladooAdd almonds to the ghee and slightly roast on low flame for 2 minutes. Once roasted keep it in a plate.

    methi nariyal ladooTake 2 cup dessicated dry coconut add it to the pan, Stir and roast it on low flame for 2 minutes. then keep it in a thali.

    methi nariyal ladooTo melt jaggery, turn on flame, add 2 tsp ghee to the pan. Adjust quantity of jaggery as desired. Once ghee has melt, add jaggery to it, stir till it melts completely. Keep flame low. Keep stirring till it melts, so that it doesn’t stick to base of wok.Meanwhile check jaggery.

    methi nariyal ladooPut almonds to the jar, grind well. Keep with the flour.

    methi nariyal ladooThen take 1 tbsp green cardamom.Add 1 tbsp white pepper,almost 7 to 8 peepar, 2 tbsp ginger powder, grind well, keep in bowl. Add roasted coconut in the jar and grind. Meanwhile turn off flame of jaggery pan.

    methi nariyal ladooPress the edible gum with a rolling pin to break it.

    methi nariyal ladooMix all ingredients, jaggery and flour. Grease hands with ghee. Pick up sufficient quantity of mix and bind ladoos . Bind it when slightly warm. 34 ladoos can be made with this quantity of ingredients.

    methi nariyal ladoo

    Serving :

    Healthy Methi Ladoos are ready. Relish these with your family this winter. As the ladoos cool down,place them in an airtight container,and relish it for 3 months.

    Suggestion :

    • Using peepar in ladoo is beneficial for winters.
    • You can add dessicated coconut even without grinding.
    • Do not grind the edible gum in mixer, break with rolling pin.
    Methi Ke Ladoo । Methi Coconut Laddu Recipe methi-nariyal-ladoo
    Author: 
    Recipe type: Sweets
    Cuisine: Indian
    Prep time: 
    Cook time: 
    Total time: 
    Serves: 4
     
    Ingredients
    • Fenugreek seeds - ¾ cup (100 gms )
    • Almonds - ¾ cup (100 gms )
    • Edible gum - ½ cup (100 gms )
    • Jaggery - 2 cups (400 gms ) (crumbled )
    • Wheat flour - 1 cup (150 gms )
    • Dry coconut - 2 cups ( 100 gms ) (grated )
    • Ghee - 1 cup (200 gms )
    • Green cardamom - 1 tbsp (5 gms )
    • White pepper/ Black pepper - 1 tbsp (5 gms )
    • Long peepar - 7 to 8 ( 5 gms )
    • Ginger Powder - 2 tbsp ( 5 gms )
    Instructions
    1. Take 100 gms Fenugreek seeds,washed and cleaned. Finely grind it and soak in 100 gms full cream milk for 3 to 4 hours. Milk reduces the sourness of the fenugreek,and its particle become puffy.
    2. Take a pan, turn on flame. Add 3 to 4 tbsp ghee to melt. Then add the milk soaked fenugreek in the ghee.Stir and roast it on medium flame till it changes color and is aromatic.
    3. Fenugreek seeds powder is roasted well for 7 to 8 minutes. Ghee has separated. Take it out in a separate bowl.
    4. Pour 2 to 3 tbsp ghee in the wok.Add wheat flour after ghee melts. Stir and roast the flour well on medium flame till it is golden brown. Flour is roasted in 12 minutes. Keep the wheat flour in same bowl as fenugreek.
    5. Pour ghee in a pan, let it melt. Roast edible gum in less hot oil.Roast it till slightly brown and puffy. Roast all of it likewise. Take it out in a plate.
    6. Add almonds to the ghee and slightly roast on low flame for 2 minutes. Once roasted keep it in a plate.
    7. Take 2 cup dessicated dry coconut add it to the pan, Stir and roast it on low flame for 2 minutes. then keep it in a thali.
    8. To melt jaggery, turn on flame, add 2 tsp ghee to the pan. Adjust quantity of jaggery as desired. Once ghee has melt, add jaggery to it, stir till it melts completely. Keep flame low. Keep stirring till it melts, so that it doesn’t stick to base of wok.Meanwhile check jaggery.
    9. Put almonds to the jar, grind well. Keep with the flour.
    10. Then take 1 tbsp green cardamom.Add 1 tbsp white pepper,almost 7 to 8 peepar, 2 tbsp ginger powder, grind well, keep in bowl. Add roasted coconut in the jar and grind. Meanwhile turn off flame of jaggery pan.
    11. Press the edible gum with a rolling pin to break it.
    12. Mix all ingredients, jaggery and flour. Grease hands with ghee. Pick up sufficient quantity of mix and bind ladoos . Bind it when slightly warm. 34 ladoos can be made with this quantity of ingredients.

     

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