Methi Laddu

 Methi laddu

Thos is eaten diring winter n is one of ayurvedic laddu good for joints gas problem improves digestion and sugar...

The said method i learnt from Papa mommy kitchen 

In Gujarathi version 1cup udad dal 2tblspoon besan are also fried in ghee n added 

In Maharastra version 

Kadahi isheated n switched off den methi added to warm it n ground to coarse powder this powder one can soak in milk for 4hrs for instant mkg  or one can just add liquified ghee in double qty of methi and soak for 1 week daily stirring to mix well this will mask the bitterness of methi 

Note in this recipe for half cup abt 50gm  methi 250gm or more ghee is needed depending on wat u add pls dnt compromise on ghee also dnt add too much too..

Methi half cup

Milk 1cup

Badam half cup

Cashew half cup pista 1/4cup

Walnut half cup 

Makhana 1cup 

Dry coconut 3/4cup

Gondh half cup 

Roast in ghee

Cool n grind to coarse pwd. 

Wheat flour 1.5 cup 

Chiroli 1/4cup 

Melon seeds 1/2cup 

 Roast all one by one in sufficient ghee dnt reduce ghee  grind n mix with dry fruit pwd

Ghee heat crumble soaked methi roast in ghee till color change a bit hrind in mixie till smooth paste

Heat gher add 300gm spprox 2 cups jaggery pwder wrn iy melts add 1tbspoon dry ginger powder

1tblsp cardamom powder 

1tsp pepper powder add to melted jaggery n roast for a min den add this to powders n mix well make laddus

One can eat this one laddu n drink warm milk with it