| Methi seeds/ Annapoorna Fenugreek - 100 grams (less than 1 cup) | Milk - 1/2 litre (2 1/2 cup) |
| Annapoorna Wheat Flour - 300 grams (2 cup) | Annapoorna Natural Ghee - 250 grams (1 1/2 cup) |
| Gond - 100 grams (1/2 cup) | Almonds - 30–35 |
| Annapoorna Black Pepper - 8-10 | Annapoorna Cumin, ground - 2 tsp |
| Sauntth - 2 tsp | Green Cardamom - 10-12 |
| Cinnamon (dal cheeni) - 4 pieces | Jai fal (nutmeg)- 2 |
| Annapoorna Jaggery - 300 grams (1 1/2 cup Gur pieces) |
| Clean the methi seeds properly (wash the seeds then put them in a thick cotton cloth and leave it in the sun to dry). Put clean seeds in a mixer and make a thick paste somewhat similar to flour. |
| Boil milk. |
| Put the grounded methi in milk and let it soak for 8-10 hours. |
| Cut almonds into small pieces. |
| Gently crush black pepper, crush cinnamon and jai fal into fine powder. |
| Peel Elaichi and crush it as well. |
| Pour 1/2 cup Ghee in a pan(kadhai), fry soaked Methi on a medium flame till it turns light brown, it should be fried till you get a nice smell then put it on a plate. |
| Put the remaining Ghee in the pan and heat, fry Gond and take it out on a plate (fry Gond on a law flame). Fry flour in leftover Ghee in the pan till it becomes light brown then take it out. |
| Put 1 tsp Ghee in the pan followed by the pieces of Gur, melt Gur into Chashni on a low flame. Add Jeera powder, Sauntth powder, cut almonds, black pepper, cinnamon, Jai fal, Elaichi in the Chashni of Gur and mix well. |
| Take little amounts of mixture, shape it into ladoo similar to a lemon and put it on a plate. Prepare ladoos of the entire mixture. Keep Methi Ladoos in open air for 4-5 hours. |
| Methi ke Ladoo is ready. Keep them in an air tight container. |
| Eat one methi ladoo every morning or evening with warm milk. This prevents pain in joints, back and pain due to the cold. |
