Delightful Methi Ladoo, Your Go-To Snack When You Need a Sweet Fix! 

2 months ago / by Melanie Fourie
Methi Ladoo
Image credits: Kiro Wang via Pexels

As the name suggests, ‘methi’ translates to ‘fenugreek’ in Hindi. Furthermore, a ladoo is a kind of circular delicacy that has swept across the Indian and Malaysian cuisine landscape. In wintery weather , snacking on a methi ladoo first thing in the morning is an excellent way to keep your blood sugar levels stable and your core body temperature elevated. Apparently the soluble fibre in antioxidant-rich fenugreek seeds help keep blood sugar levels stable! Methi ladoo or laddu also lends a delicious nutty flavour, as it comprises the creamy goodness of cashews and almonds. Here’s how you can make them!

How to Make Methi Ladoo

What You’ll Need (These ingredients make approximately 30 ladoos)

  • 1tsp Cumin Powder
  • 1 tsp Dry Ginger Powder
  • 1tsp Powdered Cinnamon
  • 1tsp Cardamom Powder
  • 150g Jaggery
  • ½ cup Icing sugar
  • 1 cup Desiccated Coconut
  • 50g Methi/ Fenugreek Seeds
  • 1cup Milk
  • 150g Wheat Flour
  • ¾ cup Ghee
  • 50g Edible Gum
  • 16 Almonds
  • 21 Cashew Nuts
  • 4 Black Peppers

Method on How to Make Methi Ladoo

  • Create a powder from ground methi seeds.
  • Powdered methi is best when combined with milk.
  • Immerse it for at least eight hours.
  • When combined with milk, methi forms a sticky batter.
  • In a large, deep skillet, melt 14 cup of ghee.
  • Fry the consumable gum till it bursts out, then eat it.
  • Place it on a platter to cool.
  • Use a mixer grinder to reduce it to a powdery consistency.
  • The methi powder has to be hydrated and then fried until it turns crumbly.
  • To the pan, sprinkle in the gum powder and cook until it becomes brown.
  • Put in a dish for eating.
  • Toss the coconut in a teaspoon of ghee and toast it till golden brown. 
  • Put it in the dish with the roasted methi.
  • Put the diced  nuts back into the pan and add the 1/4 cup of ghee.
  • When the flour is browned, add the wheat aromatic roasting.
  • Combine the peppercorns and spice powders before adding them to the flour.
  • Brown the flour in the oven until it reaches a golden hue.
  • Throw it in the basin.
  • Cook the jaggery in the residual ghee.
  • To dissolve the jaggery, add five  tablespoons of water and cook the concoction over reduced heat. 
  • Bring it to a boil. 
  • Using a strainer, transfer the syrup to the bowl.
  • The ingredients should be well combined. The mixture will need powdered sugar, which may be added with a ladle and mixed well.
  • Heat the ingredients together.
  • Form the mishmash into tiny balls and flatten them into laddus.
  • Add the residual mixture and complete.
  • Air dry the laddus for six hours by spreading them out on a platter.
  • Make sure the laddus are kept in an insulated dish. 

FAQs

How can I reduce the bitterness in methi ladoo?

Adding lemon juice and salt to boiling water before adding the methi leaves is a potent technique to bring out their flavour. If you want to lessen the bitterness, rinsing them in cold water can help.

For how long can we store methi ladoo?

They’ll keep for three months or more if sealed properly, giving you plenty of time to use them during the cold season. It won’t take you more than half an hour to whip together this simple delicacy. Although you can purchase laddus like this in stores, making them yourself lends you more control over the final product in terms of quantity and taste preferences.