Mumbai: Methi Ladoo is a time-honoured Ayurvedic preparation that is more of a medicinal remedy than a conventional sweet. These ladoos are especially beneficial during winter, as they help alleviate joint and back pain, making them an excellent choice for the elderly.
Traditionally, new mothers are given Methi Ladoos after childbirth to aid in postpartum recovery and strengthen the body. Packed with wholesome ingredients, these ladoos provide warmth, nourishment, and energy, making them an essential winter delight.
During the cold season, preparing Methi Ladoos and sharing them with elders in the family or gifting them to elderly neighbours is a heartwarming gesture. Seeing them relish these nutritious treats will bring joy not only to them but also to you.
Methi Ladoo Recipe
Here is the recipe for Methi Ladoos:
Ingredients
To prepare Methi Ladoos, you will need the following ingredients:
- Methi seeds (Fenugreek seeds) – 100 grams (approximately 1 cup)
- Milk – ½ litre (2 ½ cups)
- Wheat flour – 300 grams (2 cups)
- Ghee – 250 grams (1 ½ cups)
- Gond (Edible gum) – 100 grams (½ cup)
- Almonds – 30-35
- Black pepper – 8-10
- Jeera (Cumin) powder – 2 teaspoons
- Saunth (Dry ginger powder) – 2 teaspoons
- Elaichi (Cardamom) – 10-12
- Cinnamon (Dalchini) – 4 pieces
- Jai Fal (Nutmeg) – 2
- Sugar or Jaggery (Gur) – 300 grams (1 ½ cups of jaggery pieces)
Method
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1. Preparing the fenugreek seeds
Start by thoroughly cleaning the fenugreek seeds. To ensure they are completely free from dust and impurities, wash them and spread them over a thick cotton cloth to dry in the sun. Once dried, grind them into a fine powder using a mixer or grinder.
In a separate container, boil the milk and soak the fenugreek powder in it for 8-10 hours. This step helps in reducing the bitterness of fenugreek while retaining its medicinal benefits.
2. Preparing the other ingredients
While the fenugreek is soaking, begin preparing the other ingredients. Chop the almonds into small pieces. Lightly crush the black pepper so that each piece breaks into 4-5 smaller bits.
Similarly, finely crush the cinnamon and nutmeg. Peel and grind the cardamom into a powder.
3. Roasting the ingredients
Take a heavy-bottomed pan or kadhai and heat ½ cup of ghee. Once the ghee is warm, add the soaked fenugreek and roast it over a medium flame until it turns light brown and exudes a pleasant aroma.
Be cautious not to burn it, as it can become overly bitter. Once done, transfer it to a plate and set it aside.
Next, heat the remaining ghee in the pan and fry the gond over a low flame. Frying on low heat ensures that the gond puffs up properly without burning. Once done, remove it and set it aside.
Using the same ghee, roast the wheat flour until it turns golden brown. Stir continuously to prevent burning and to ensure an even roast. Once the flour emits a nutty fragrance, remove it from the heat.
4. Preparing the jaggery syrup (Chashni)
In the same pan, add a teaspoon of ghee and melt the jaggery over a low flame. Stir continuously to avoid burning and achieve a smooth syrup.
Once the jaggery has melted completely, add the cumin powder, dry ginger powder, crushed almonds, black pepper, cinnamon, nutmeg, and cardamom. Stir well to combine all the ingredients.
5. Forming the ladoos
Now, combine the roasted fenugreek, wheat flour, and fried gond into the jaggery mixture. Mix everything thoroughly so that the jaggery coats all the ingredients evenly.
Once the mixture cools slightly and is comfortable to handle, take small portions and roll them into ladoos, shaping them into small lemon-sized balls. Place them on a plate to set.
Let the ladoos rest in the open air for 4-5 hours to firm up before storing them in an airtight container.
Consumption and benefits
Methi Ladoos are best consumed with warm milk, either in the morning or evening. Their warming properties help in keeping the body warm and combating winter-related ailments like joint pain, stiffness, and back pain.
These ladoos are rich in essential nutrients and natural compounds that offer multiple health benefits:
Fenugreek seeds: Known for their anti-inflammatory and pain-relieving properties, fenugreek seeds help in reducing joint stiffness and improving digestion.
Ghee: A natural lubricant for joints and an energy booster, ghee provides essential fats needed for overall well-being.
Gond: Strengthens bones and enhances immunity, making it highly beneficial for postpartum mothers and the elderly.
Almonds & dry fruits: Provide essential vitamins, minerals, and healthy fats that support brain function and improve stamina.
Jaggery: A natural source of iron, jaggery enhances blood circulation and provides warmth to the body.
Suggestions and variations:
If desired, you can add more dry fruits such as Chiraunji (Cuddapah Almonds), pistachios, or cashews to enhance the nutritional value of these ladoos.
If you prefer making ladoos with sugar instead of jaggery, mix powdered sugar or bura with the other ingredients and follow the same preparation process.
Methi Ladoos are not just a winter treat but a powerhouse of nutrition that provides warmth and strength. These ladoos serve as a wonderful homemade remedy for joint pains and postpartum recovery, making them an excellent addition to your winter diet.
By preparing and sharing these ladoos with elders, you contribute to their well-being while embracing the rich tradition of Ayurvedic wisdom. Spread warmth and happiness by making and sharing these nutritious Methi Ladoos! Learn how to make Methi Ladoo, a healthy and delicious Ayurvedic treat that helps relieve joint pain and boosts immunity. Perfect for winter and postpartum care, this homemade recipe is packed with nutrition and warmth. Food & Drink Lifestyle News -Fashion Trends, Beauty Tips, Celebrity Party News, Relationship advice, Travel and Food Tips
