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Methi laddoo
Fenugreek and jaggery laddoos
ਮੇਥੀ ਦੇ ਲੱਡੂ: winter laddoos of fenugreek, wholewheat, gond, dry fruit and jaggery roasted in ghee (plus overnight soaking)
Every Punjabi winter, mothers and grandmothers roast a big batch of methi laddoos and hand out one a day with morning tea or warm milk, for strength and to keep the cold out of the joints. Fenugreek gives a gentle bitterness that the jaggery, ghee and roasted wheat balance into something nutty and warming, with crunch from puffed gond and almonds. The mistake people make is roasting the atta on high heat: it browns outside, stays raw inside and the laddoos taste floury. Keep it low and patient until it smells of biscuits. Chef's tip: soak the fenugreek powder in milk overnight; it softens the bitterness so even children will eat them.
- Total time
- 60 min
- Difficulty
- medium
- Serves
- 20
Ingredients
For the fenugreek
- 1 ¾ oz fenugreek seedsground to a powder
- ¾ cup milk
For the laddoos
- 7 oz ghee
- 1 ¾ oz gond (edible gum)
- 1 ¾ oz almondsroughly chopped
- 1 oz cashewsroughly chopped
- 1 ⅜ oz desiccated coconut
- 1 tsp ground cardamom
- 9 oz jaggerygrated or powdered
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Method
0/8 doneStep 1: The night before, stir 1 ¾ oz fenugreek seeds into ¾ cup milk, cover and leave at room temperature to soak.
2 minStep 2: Heat 3 tbsp of the 7 oz ghee in a heavy kadai over medium-low heat. Test with one piece of 1 ¾ oz gond (edible gum): it should puff up and turn opaque white within about 5 seconds. Fry the gond in small handfuls until puffed, lift out and crush with the back of a bowl. Don't leave the hot ghee unattended.
6 minStep 4: Add the rest of the ghee and 9 oz wholewheat flour (atta). Roast over low heat, stirring all the time, for 15–20 minutes until it turns a deep golden brown, loosens and smells nutty, like biscuits.
20 minStep 5: Add the soaked methi and cook, stirring, for 4–5 minutes until it is dry and no longer smells raw.
5 minStep 6: Stir in 1 ⅜ oz desiccated coconut, 1 tsp ground dry ginger (sonth), 1 tsp ground cardamom, the gond and the nuts, then take off the heat and leave until warm enough to hold, about 10 minutes.
10 minStep 7: Mix in 9 oz jaggery thoroughly. While still warm, press handfuls firmly into 20 balls. If the mix crumbles, add a spoonful of warm ghee.
12 minStep 8: Cool completely and store in an airtight tin for up to 4 weeks.
0 min
Nutrition per serving
- Calories
- 230 kcal
- Protein
- 4 g
- Carbs
- 25 g
- Fat
- 13 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does methi laddoo take?
- About 60 minutes in total: 20 minutes to prepare and 40 minutes to cook.
- How many people does it serve?
- 20 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of fenugreek seeds?
- Leave them out, or add a little extra mustard seed (you lose the slightly bitter, maple-like note).
- What can I use instead of milk?
- Oat, soy or almond milk, same amount (use unsweetened for savoury dishes).
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Perfect for:Winter warmers