मेथीचे लाडू | Methiche Ladoo

Ingredients:

• 50 gms Methi / Fenugreek seeds
• 1/4 cup melted Ghee
• 2 tsp Poppy seeds
• 1 cup dry grated Coconut
• 1/4 cup Ghee
• 50 gms Edible Dink / Gondh
• 1 cup store bought Wheat flour
• 2 tsp Ghee
• 1/2 cup Besan
• 1 cup store bought Kharik powder
• 1 cup Cashew nuts powder
• 1 cup Almond powder
• 1 1/2 cups Jaggery / Gudh

Instruction :

• 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 colour, 
  turn off the gas. 
• Take the poppy seeds out into a bowl. 
• Roast the dry coconut on medium heat until it gets reddish 
  colour.
• 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 colour. 
• 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 colour. 
• 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.