Methiche Ladoo – Marathi Recipe

Instructions

• Heat up a pan for just about 4-5 minutes.
• Turn off the gas and add methi seeds into it. Roast it for just about 2-3 minutes.
• Do not switch on the gas. The gas must be turned off.
• If you roast methi on medium or high heat, it’s bitterness increases.
• Transfer them into blender jar and blend them into powder.
• Melt 1/4 cup ghee and add methi powder in it. Mix well and keep it overnight.
• You can also soak methi powder in ghee for 1-2 days.
• This helps in decreasing the bitterness of methi.
• Roast the poppy seeds in pan for about 3-4 minutes.
• When it begins to pop up like mustard and it gets golden color, turn off the gas.
• Take the poppy seeds out into a bowl.
• Roast the dry coconut on medium heat until it gets reddish color.
• Transfer the roasted coconut into blender jar and blend it a little.
• Heat up 1/4 cup ghee. Add a little dink at a time in hot ghee and fry it until it puffs up.
• It will puff up really good after a minute or so.
• Take it out into a dish. When it cools down a little, transfer into blender jar and blend it.
• In the same ghee add wheat flour. Use store bought flour as it has a bit coarse texture.
• Roast until it gets nice golden color.
• If you feel like adding more ghee add 2 tsp ghee more and roast.
• It takes at least 7-8 minutes on low heat to roast the flour really good.
• Once done, transfer the flour into a bowl.
• Add 2 tsp ghee and besan. Roast the besan on low heat until it gets nice golden color.
• It takes about 6-7 minutes to roast besan really good.
• Turn off the gas and transfer roasted besan into a bowl.
• Take kharik powder and microwave it for just about a minute.
• Also microwave cashew nut and almond powder for about a minute to remove the raw smell in it.
• No need to roast the cashew nuts and almonds.
• You can roast them separately if you want and then make powder of it.
• Add all the ingredients into methi soaked in ghee and mix everything really good.
• You can also knead it like dough do that it will be nicely mixed.
• Heat up a pan. When pan is enough hot add jaggery.
• Cook only until jaggery melts. We do not want to make it’s syrup.
• When gudh melts and no lumps are left, turn off the gas.
• Pour melted gudh out into ladoo mixture.
• Mix the melted gudh into ladoo mixture very quickly.
• When gudh cools down a bit, mix it with hands.
• Knead the mixture for at least 5-6 minutes.
• You can also transfer the mixture into food processor and pulse it for 7-8 times.
• When the mixture is mixed really good, make ladoo from it.
• If you find the mixture a bit dry or if it lacks binding then you can add 2-3 tsp melted ghee in it for binding.
• Make ladoo when the mixture is warm. Methiche ladoo are already.
• From this proportion you can make 40 medium size ladoo.
• Pack ladoo into airtight container. It has got shelf life of about 2-3 months.atte ke ladoo ,   Indian ladoo recipe ,   Sesame Ladoo