Methi (Fenugreek) Laddoo or Methi Pak is a sweet delicacy made during winters. This laddoo is consumed early morning on empty stomach and that too in moderation. One laddoo a day keeps you going all day. Methi along with other Ayurvedic medicines gives warmth to the body during winter months. Methi also helps to control blood sugar level, lowers cholesterol, helps in digestion, gives energy, strengthens bones and helps increase milk production in lactating women.
Women suffering from severe back pain consume this Methi Pak once the temperature starts to go down. Methi (Fenugreek) is bitter in taste, so to balance its taste Jaggery is added with almonds, dry coconut, edible gum, and with some other Ayurvedic medicines to make this healthy yet delicious medicine. Have Methi Pak/Methi Laddoo in winter to get the maximum health benefits from it.
Ingredients for Methi Laddoo:
- 125 gms Fenugreek Powder (Methi Powder)
- 75 gms Chickpea Flour (Besan)
- 200 gms Jaggery
- 250 gms Ghee (Clarified Butter)
- 50 gms Almond
- 25 gms Dry Grated Coconut
- 25 gms Dry Ginger Powder
- 25 gms Peepramul Powder (Ayurvedic Medicine)
- 25 gms Batrisu Powder (Katlu) – Ayurvedic Mix herbs
- 25 gms Gond / Edible Gum
- 25 gms Poppy Seeds (KhusKhus)
Method for Methi Laddoo:
- Dry roast Almonds for two minutes in a low flame and keep it aside.
- Now dry roast Poppy seeds for two minutes and that too keep aside.
- Now heat two tablespoons of ghee in a pan at low flame and fry Edible gum until they puff up and change its color to light golden brown. Let the fried gum cool aside.
- Now add 4-5 tbsp of ghee in the same pan.
- Add besan (Chickpea Flour) and cook it at a low flame until it changes color and gives nice aroma. Keep stirring as chickpea burns easily.
- Now coarsely grind roasted almonds and fried edible gum separately.
- Now take a big mixing bowl. To it add methi powder, dry ginger powder, peepramul powder, batrisu, poppy seeds, grated coconut, and coarsely ground roasted almonds and edible gum.
- Mix well all the ingredients.
- Heat remaining ghee in a pan over medium flame and add jaggery to it. Stir it continuously until jaggery melts.
- Once the jaggery melts, add the roasted chickpea mixture to it and stir it. Switch off the heat, as you might overcook the jaggery.
- Now, add all the dry mix (methi powder, dry ginger powder, peepramul powder, batrisu, poppy seeds, grated coconut, and coarsely ground roasted almonds and edible gum) to jaggery and stir it nicely, so that jaggery incorporates well with other dry mixes.
- Now make Laddoo by greasing your hand with ghee and rolling into round balls.
- Alternatively, you can pour this mixture into a greased plate and cut it into pieces once it cools.
Methi Laddoo or Methi Pak can be stored at room temperature for about 30-40 days in an airtight container. If you want to make it for your kids, try adding just a little Methi powder to reduce the bitterness and add more nuts like cashews, walnuts, pistachios to make it richer.