Methi Sonth Ladoo– Winter Tonic Food (No Flour) is the nomero uno that appears to many people’s thought when it comes to a comfort meal. Today, we are going to provide you procedures on cooking a appetizing Methi Sonth Ladoo– Winter Tonic Food (No Flour).
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Firstly, here are the ingridients that you should prepare to cook Methi Sonth Ladoo– Winter Tonic Food (No Flour):
- You need 100 grams of Fenugreek Seeds (methi seeds).
- Provide 200 ml of Milk.
- Get 250 grams of Clarified Butter (Ghee).
- Use 300 grams of Jaggery powder.
- Use 50 gms of Chironji.
- Provide 50 gms of Pistachios.
- Provide 50 gms of Walnuts.
- Provide 50 gms of Almonds.
- Provide 50 gms of Cashew Nuts.
- Get 20 gms of Poppy Seeds.
- Provide 50 gms of Raisins.
- Get 100 gms of Grated desiccated Coconut.
- Prepare 50 gms of Dry Dates (kharik).
- Get 50 gms of Lotus Seeds (Makhane).
- Take 100 gms of Roasted Bengal gram (Phutana/Bhuna Chana).
- Prepare 100 gms of Edible Gum (Gond).
- Get 30 gms of Dry Ginger Powder (sonth).
- Take 1 tsp of White Pepper Powder.
- Get 8-10 of Black Pepper.
- You need 8-10 of Long peepar.
- Get 1 of small stick Cinnamon.
- Provide 1/2 tsp of Nutmeg powder.
After preparing the ingridients, now we are ready to make our yummy Methi Sonth Ladoo– Winter Tonic Food (No Flour):
- 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..
- 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..
- Dry roast grated coconut until fragrant and slightly golden in colour. Keep aside..
- 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..
- Grind the roasted bengal gram into a fine powder and keep aside (It will act as replacement for flour)..
- 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)..
- 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..
- In same pan add powdered bengal gram and roast along with methi for about a minute..
- 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..
- Now in another pan (no non-stick) add reserved 2 tbsp ghee and jaggery. Just melt while stirring continuously. Don't cook further..
- Mix jaggery syrup into rest of mixture with a wide strong spatula, turn mixture over and over..
- Take little amounts of mixture while it's still hot and shape it into ladoos..
- This recipe makes 16 medium sized ladoos. Store in air tight containers and these will last 4-6 weeks..
Recipe : Methi Sonth Ladoo– Winter Tonic Food (No Flour)
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