Annapoorna Organic, KL


Methi Ladoo

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 - 8-10Annapoorna Cumin, ground - 2 tsp
Sauntth - 2 tspGreen Cardamom - 10-12
Cinnamon (dal cheeni) - 4 piecesJai 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.


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