Methi Ladoo

A sweet treat from Ayurveda’s treasure trove

Prep Time 10 min
Cook Time 10 min
Serving Size 5
Recipe Type Microwave Oven

Enjoy this sweetmeat that blends the earthy bitterness of fenugreek seeds with the rich sweetness of jaggery. Methi Ladoo is a healthy, energy-boosting snack and invites you to appreciate the nuanced beauty of Ayurvedic-inspired culinary creations. Roasted fenugreek seeds, ground to a fine powder, are kneaded into ladoos with desi ghee, jaggery, and a hint of cardamom. The result is a unique combination of bitter, sweet, and fragrant notes, balanced in flavours for pleasure and health. A delectable round of goodness that promises to entice your taste buds with every aromatic, nutty bite.

Ingredients

1 Cup Fenugreek Seeds (Methi)
1 Cup Wheat Flour
1 Cup Jaggery, grated
½ Cup Ghee
¼ Cup Desiccated Coconut
½ tsp Cardamom Powder (Elaichi)
Chopped nuts (Almonds, Cashews, Pistachios) for garnish
Ghee for greasing hands

Method

Dry roast the fenugreek seeds in a pan over medium heat until they turn golden brown. Be careful not to burn them. Once roasted, let them cool.
Grind the roasted fenugreek seeds into a fine powder using a grinder or mixer.
In the same pan, add ghee and roast the wheat flour until it turns golden brown and releases a nutty aroma.
In a mixing bowl, combine the roasted fenugreek powder, roasted wheat flour, grated jaggery, desiccated coconut, and cardamom powder. Mix well.
Heat a little ghee in a small pan. Take small portions of the mixture and shape them into round laddus with greased hands.
Garnish each laddu with chopped nuts of your choice. Press the nuts gently into the laddu to ensure they stick.
Allow the Methi Ladoo to cool and set for a few hours. They will harden as they cool.
Once the laddus have completely cooled and set, store them in an airtight container.

Find out more about the history and tradition of the dish

In India, ragi has been found in archaeological excavations dating back to 1800 BC, and has been associated with honouring poets with a concoction of ragi, milk, and honey.

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