Methi Laddu Recipe

• 250 gm Fenugreek seeds, ground
• 250 gm Wheat flour
• 250 gm Almonds, crushed
• 750 gm Ghee
• 1100 gm Soft jaggery, grated
• 250 gm Dehydrated coconut, grated
• 100 gm Coriander seeds kernel, crushed
• 100 gm Edible gum, crushed coarsely
• 50 gm Ginger powder
• 10 gm Cardamom powder

• Take a large frying pan and melt 250 gm ghee in it.
• Add flour and stir fry over low heat until aroma exudes.
• Add gum, stir constantly.
• Now add about a tbsp of ghee more.
• When all the gum has popped, remove it from the heat.
• Add almonds, coconut, fenugreek powder, coriander kernel, ginger powder and cardamom, mix well.
• If mixture is very dry add more ghee.
• Heat 400 gm ghee in a separate pan.
• Add jaggery and melt, stirring continuously.
• Do not overcook it or the ladoos will become hard.
• Combine it with the flour mixture.
• Turn mixture over and over with the help of wide strong spatula.
• When fully blended, make small balls.
• Store them in an airtight container, when cool.