Methi Coconut laddoo
Methi Coconut laddoo

Hey everyone, it is Jim, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, methi coconut laddoo. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Methi Ke Ladoo । Methi Coconut Laddu Recipe Try this unique recipe of Methi Nariyal ladoo These ladoos are very beneficial for winter ailments and for cold. Here is a step by step recipe with pictures to make Mouth drooling ladoos to delight your winters. It is a healthy and tasty winter pak recipe prepared from fenugreek seeds (methi dana), dry fruits, coconut, gond, jaggery, flour, and spices. it is a popular Gujarati vasana recipe prepared especially during the winter season to provide the necessary energy, heat, and warmth to our body. Because of the nutritional value of Methi (Fenugreek Seeds) it is recommended to have some form of Methi in regular diet.

Methi Coconut laddoo is one of the most favored of recent trending foods on earth. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions every day. They’re fine and they look fantastic. Methi Coconut laddoo is something that I’ve loved my whole life.

To get started with this recipe, we have to prepare a few ingredients. You can have methi coconut laddoo using 11 ingredients and 14 steps. Here is how you cook that.

The ingredients needed to make Methi Coconut laddoo:
  1. Get 80 grams Methi Dana(Fenugreek Seeds)
  2. Get 150 ml Milk
  3. Take 150 grams Wheat Flour
  4. Prepare 120 Gram Almonds
  5. Make ready 100 Gram Edible Gum
  6. Get 400 Gram Jaggery
  7. Take 100 Gram Dessicated Coconut
  8. Make ready 180-200 Gram Desi Ghee (clarified butter)
  9. Take 5 Gram Green Cardamom
  10. Get 5 Gram Black/White Pepper corns
  11. Take 5 grams Dried Ginger Powder (sonth)

Methi is very bitter in taste and I usually use it in tempering sambar or dhal. The sweet mithai is typically made with whole wheat flour mixed with ginger powder, ghee, coconut, sugar (or other sweet alternative), cardamom powder and dry fruits. Here we have a unique recipe. Take a large mixing bowl, add Dry ingredients - Methi Powder, Dry Ginger Powder, Peepramul Powder, Katlu Powder, Almond Powder, Poppy Seeds, grated Coconut and Edible Gum.

Instructions to make Methi Coconut laddoo:
  1. Clean, wash and dry the methi(fenugreek seeds) and grind it to a fine powder then soak it in the milk for 3-4 hours. This will help methi granules to puff up and the tanginess of methi will almost goes away.
  2. In a pan add 3-4 tbsp ghee and roast the soaked methi. Roast it continuously otherwise it will stick to the pan. Roast it till it gets a beautiful brown colour and is aromatic. It will take almost 12-15 minutes. Transfer it to a big bowl.
  3. In the same pan add 2 tbsp ghee and roast the wheat flour till golden brown and the beautiful aroma starts to come. This will take 10-12 minutes. Do this process on a low flame stirring continuously and keep a constant eye on it. Transfer it to the same methi bowl.
  4. Again in the same pan add 2-3 tbsp ghee and roast the edible gums. Don't roast it on a high heat or in a very hot oil. It burns within no time. If your edible gum has big chunks then break it into small pieces then roast. It will puff up and become off white in colour and will be very crunchy. Transfer this to a seprate bowl to cool down.
  5. Now add 2 tbsp ghee and roast the almonds on medium flame for about 5 minutes and take it out.
  6. Again in the same pan add 2-3 tbsp ghee and on medium flame roast the dessicated coconut till aromatic and turns golden brown. It will take 4-5 minutes. Transfer it to a separate bowl.
  7. In the same pan add 3 tbsp ghee and add the jaggery and melt to on low heat stirring in between until it melts completely. It will take 8-10 minutes.
  8. Meanwhile grind all the ingredients which we have roasted the edible gum, almonds and the three spices but grind everything separately and add to the big bowl of roasted methi and wheat flour. Grind everything to a fine powder except the edible gum in case you like the big chunks of it in between munching on the laddoo otherwise grind it also to a fine powder.
  9. For dessicated coconut it's upto you whether you want to grind or not. If you like the coconut chunk coming in mouth while eating laddoo then don't grind otherwise grind like I do and add to the mixture.
  10. When everything is done then add all the mixture to the melted jaggery and mix really well and cook it for 5 minutes. Then off the flame and transfer the mixture to the big bowl again.
  11. Allow it to cool down a bit or to the point where you can easily make balls or laddoos out of it. Then take a handful of mixture and press it really tight. When it get tightened then roll it between your palms in a circular motion to give a circle shape or the laddoo shape.
  12. Like so make all the laddoos. It will be 34-35 in numbers. Eat one daily. When completely cools down store in an air tight container on room temperature for almost 3 months. Make the size of the laddoos big or small as you like.
  13. Relish these tasty medicinal laddoos with your friends and family.
  14. Do comment for any queries. Happy winters 😊

Here we have a unique recipe. Take a large mixing bowl, add Dry ingredients - Methi Powder, Dry Ginger Powder, Peepramul Powder, Katlu Powder, Almond Powder, Poppy Seeds, grated Coconut and Edible Gum. Heat remaining Clarified butter in a large kadhai over low to medium flame. Add Jaggery, stir until it melts completely. Methi ke Ladoo is ready, keep them in an air tight container and one Methi Ladoo every morning or evening with warm milk.

So that’s going to wrap it up with this exceptional food methi coconut laddoo recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!