Thursday, February 12, 2015

Methi Laddu

Here's a guest post from Dr. Anisha Goel. These laddus are awesome especially when taken for breakfast during winter. It helps to keep the body warm, apart from giving the health benefits of methi.


Ingredients:

500 g whole wheat flour (or less if using other flours eg. mung/urad dal, ragi etc) 
500 g ghee        
300 g jaggery in small pieces   
125 g raisins    
125 g slivered almonds   
1/2 dried coconut grated (or broken into fine pieces)        
8 pieces kharak (dried dates) broken into pieces (or finely ground)
50 g gondh (gum tree resin) ground coarsely    
50 g methi powder (or more depending on how bitter/sweet you want the laddu to be)



Method:

1. Melt ghee in a thick bottomed pan on medium heat.


2. Once the ghee is hot (check by sprinkling a pinch of flour. If it bubbles its ready) add the flour and mix well. The consistency should be like dosa batter . If needed add a little ghee.


3. Roast the mixture on medium heat until the flour is fragrant. The colour should be yellowish brown After this stage, keep the heat low and be quick so that the flour is not overdone.
4. Add gondh, mix well - it will bubble with a spluttering sound. 


5. Add jaggery and mix well till it is all melted.
6. Mix in raisins, almond pieces, dried date pieces and coconut pieces one after another, mixing well in between. Finally mix in the methi powder and take it off the heat. 







7. Make laddus while the mixture is still hot (otherwise laddu's will not bind).
Enjoy as it is or with a glass of warm milk! You can also have it like a porridge by crushing it into some milk and heating it.




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