Homemade Fenugreek Seed Ladoo Recipe for Winter Wellness

Delicious Fenugreek Seed Ladoo Recipe

Fenugreek Seed Ladoo Recipe: With the arrival of winter, the delightful scents of traditional Indian sweets fill the air. One such treat is the Fenugreek Seed Ladoo, a popular choice during the colder months. This dish is not only tasty but also beneficial for warming the body, alleviating joint discomfort, and enhancing energy levels.

According to elders, consuming nutritious foods is essential for maintaining strength during winter, and Fenugreek Ladoo is a perfect example. This recipe is simple to prepare at home, using easily accessible ingredients. If you're looking to whip up something healthy and energizing for your family this winter, these ladoos should definitely be on your list.

Ingredients Needed:
Fenugreek seeds – ½ cup
Wheat flour – 1 cup
Ghee – 1 cup
Jaggery – 1 cup
Almonds, cashews, pistachios – ½ cup
Dry coconut powder – ¼ cup

Preparation Steps:

To create Fenugreek Seed Ladoo, start by soaking the fenugreek seeds overnight, then lightly roast them the next morning. Once roasted, grind them into a fine powder. Next, heat ghee in a pan and roast the wheat flour on low heat until it turns golden brown. Afterward, lightly roast the dry fruits and set them aside.

Combine the fenugreek powder, coconut, and dry fruits with the roasted flour. In another pan, melt the jaggery with 2-3 tablespoons of water. Once melted, add the jaggery syrup to the mixture and shape it into small ladoos using your hands. Allow them to cool before storing in an airtight container.

Tips for Making Perfect Ladoos:

1. Adjust the Fenugreek Flavor

Fenugreek seeds have a natural bitterness, so soaking them overnight and then lightly roasting and grinding them is crucial to reduce this bitterness. Using too much fenugreek can lead to overly bitter ladoos that are hard to enjoy.

2. Properly Roast the Flour and Ghee

Roast the wheat flour on low heat until it achieves a golden brown color. If under-roasted, the ladoos may taste off, and the ghee won't release its full aroma. Avoid high heat, as it can burn the flour; patience is key here.

3. Avoid Overheating the Jaggery Syrup

The sweetness of jaggery is vital for the flavor of methi ladoos. Heat the jaggery syrup just enough to melt it; overcooking can harden it, making it difficult to shape the ladoos. Mix thoroughly and quickly form the ladoos while the mixture is still warm.

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