Hello everybody, it’s me, Dave, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, methi sonth ladoo– winter tonic food (no flour). It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
Methi Sonth Ladoo– Winter Tonic Food (No Flour) is one of the most popular of recent trending meals on earth. It is enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. Methi Sonth Ladoo– Winter Tonic Food (No Flour) is something which I have loved my whole life. They’re fine and they look fantastic.
To begin with this particular recipe, we have to prepare a few components. You can cook methi sonth ladoo– winter tonic food (no flour) using 22 ingredients and 13 steps. Here is how you cook that.
The ingredients needed to make Methi Sonth Ladoo– Winter Tonic Food (No Flour):
- Take 100 grams Fenugreek Seeds (methi seeds)
- Prepare 200 ml Milk
- Make ready 250 grams Clarified Butter (Ghee)
- Get 300 grams Jaggery powder
- Get 50 gms Chironji
- Get 50 gms Pistachios
- Prepare 50 gms Walnuts
- Prepare 50 gms Almonds
- Get 50 gms Cashew Nuts
- Take 20 gms Poppy Seeds
- Prepare 50 gms Raisins
- Make ready 100 gms Grated desiccated Coconut
- Make ready 50 gms Dry Dates (kharik)
- Get 50 gms Lotus Seeds (Makhane)
- Get 100 gms Roasted Bengal gram (Phutana/Bhuna Chana)
- Make ready 100 gms Edible Gum (Gond)
- Prepare 30 gms Dry Ginger Powder (sonth)
- Prepare 1 tsp White Pepper Powder
- Prepare 8-10 Black Pepper
- Get 8-10 Long peepar
- Prepare 1 small stick Cinnamon
- Get 1/2 tsp Nutmeg powder
Steps to make Methi Sonth Ladoo– Winter Tonic Food (No Flour):
- Grind fenugreek seeds into a slightly coarse powder then soak it in milk for 5-7 hrs. (Important step as it reduces the bitterness). It will absorb all the milk and will puff up.
- Meanwhile dry roast nuts (chironji, pista, walnut, almond, cashew and poppy seeds) one by one in a heavy bottom pan over low flame for a minute or two and crush them coarsely in food processor. Keep aside.
- Dry roast grated coconut until fragrant and slightly golden in colour. Keep aside.
- Dry roast the lotus seeds, roughly chop the dried dates and put them in a blender together along with black pepper, cinnamon and long pepper. Make fine powder out of it. Keep aside.
- Grind the roasted bengal gram into a fine powder and keep aside (It will act as replacement for flour).
- Fry gond little at a time in 1/4 cup ghee over low flame, cool and crush it into a coarse powder and keep aside (Don't fry in hot ghee else center of gond will not puff up).
- Put remaining ghee, reserve 2 tbsp of ghee, in same pan. Roast the soaked methi over low flame, stirring continuously until it becomes light brown, separates the ghee and gives nice aroma. This step takes about 20-25 minutes.
- In same pan add powdered bengal gram and roast along with methi for about a minute.
- Switch off the flame. Add all crushed nuts, raisin, roasted coconut, lotus seed-dry dates powder, all powdered spices and fried gond. With the warmth of methi-bengal gram mixture, everything added will get fry.
- Now in another pan (no non-stick) add reserved 2 tbsp ghee and jaggery. Just melt while stirring continuously. Don't cook further.
- Mix jaggery syrup into rest of mixture with a wide strong spatula, turn mixture over and over.
- Take little amounts of mixture while it's still hot and shape it into ladoos.
- This recipe makes 16 medium sized ladoos. Store in air tight containers and these will last 4-6 weeks.
So that’s going to wrap this up with this exceptional food methi sonth ladoo– winter tonic food (no flour) recipe. Thank you very much for reading. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
