Good Idea to Preparing 5-Star Methi Sonth Ladoo– Winter Tonic Food (No Flour)

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We hope you got benefit from reading it, now let's go back to methi sonth ladoo– winter tonic food (no flour) recipe. To make methi sonth ladoo– winter tonic food (no flour) you need 22 ingredients and 13 steps. Here is how you achieve that.

To cook an unforgettable Methi Sonth Ladoo– Winter Tonic Food (No Flour), here are the ingridients required:

1. Get 100 grams of Fenugreek Seeds (methi seeds).
2. Use 200 ml of Milk.
3. Get 250 grams of Clarified Butter (Ghee).
4. Get 300 grams of Jaggery powder.
5. Take 50 gms of Chironji.
6. Take 50 gms of Pistachios.
7. You need 50 gms of Walnuts.
8. Take 50 gms of Almonds.
9. Provide 50 gms of Cashew Nuts.
10. Provide 20 gms of Poppy Seeds.
11. Take 50 gms of Raisins.
12. Get 100 gms of Grated desiccated Coconut.
13. Use 50 gms of Dry Dates (kharik).
14. Use 50 gms of Lotus Seeds (Makhane).
15. Use 100 gms of Roasted Bengal gram (Phutana/Bhuna Chana).
16. Prepare 100 gms of Edible Gum (Gond).
17. Use 30 gms of Dry Ginger Powder (sonth).
18. Prepare 1 tsp of White Pepper Powder.
19. You need 8-10 of Black Pepper.
20. You need 8-10 of Long peepar.
21. Take 1 of small stick Cinnamon.
22. Provide 1/2 tsp of Nutmeg powder.

After preparing the materials, now you are ready to make your appetizing Methi Sonth Ladoo– Winter Tonic Food (No Flour) by following the guidances below:

1. 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..
2. 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..
3. Dry roast grated coconut until fragrant and slightly golden in colour. Keep aside..
4. 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..
5. Grind the roasted bengal gram into a fine powder and keep aside (It will act as replacement for flour)..
6. 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)..
7. 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..
8. In same pan add powdered bengal gram and roast along with methi for about a minute..
9. 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..
10. Now in another pan (no non-stick) add reserved 2 tbsp ghee and jaggery. Just melt while stirring continuously. Don't cook further..
11. Mix jaggery syrup into rest of mixture with a wide strong spatula, turn mixture over and over..
12. Take little amounts of mixture while it's still hot and shape it into ladoos..
13. This recipe makes 16 medium sized ladoos. Store in air tight containers and these will last 4-6 weeks..

Recipe : Methi Sonth Ladoo– Winter Tonic Food (No Flour)

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step by step to make Methi Sonth Ladoo– Winter Tonic Food (No Flour)

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