By Devi Poojari
March 5, 2024
A traditional sweet with Ayurvedic properties, the methi ladoo is eaten during the time of seasonal change after the winters. This slightly bitter snack is sugar-free and hence, a diabetic-friendly snack to munch on in the evenings.
¾ cup methi seeds 500 ml milk 2 cups wheat flour 1.5 cups ghee 1.5 cups crushed jaggery 2 teaspoons cardamom powder 1 teaspoon cinnamon powder ¼ cup almond slivers 1 pinch black salt
Toast the methi seeds in a dry pan and grind into a fine paste along with the milk.
Soak the mixture for 6 hours while you heat the ghee in a pan and transfer the mixture to the hot fat to cook for 15 minutes.
Once the mixture is fragrant, add the flour and mix well to combine, as you simultaneously melt the jaggery in another pan.
Continue to cook the flour until browned and toasty, before you add the melted jaggery to the mixture.
Stir continuously as the mixture solidifies and comes off of the edges of the pan.
Add in the remaining ingredients and stir thoroughly to combine before letting it cool for 10-12 minutes.
Using greased hands, divide into equal portions and shape into ladoos. Store in an air-tight jar for up to 2-3 weeks.