Methi Ladoo/Dana Methi Ladoo (Without Khoya)

Grind and Soak Methi

1. Pick methi seeds thoroughly. Grind dana methi in mixer grinder turning power button on and off. Grind it coarse to fine powder. You won’t need very fine powder. Grind in batches for uniform grinding. 

2. Place coarse methi in a big deep bowl for soaking. 

3. Now heat 50 gm/ ¼ cup of ghee and add to coarse methi powder. Mix it well.

4. Now pour in milk and mix everything well to combine. Milk should be on on room temperature. Cover the bowl with lid and let it soak for minimum 8 hours to overnight. While we wait for methi lets prepare other ingredients.

Grate/Grind Dry Coconut

1. I have added two big dry coconut for this recipe. 

2. For this recipe you can grate coconut using a grater or cut coconut in thin slices and grind in mixer-grinder. Each way works just fine. 

3. If you are using mixer-grinder, do make slices not small pieces. Slices grind better than pieces. And second grind it turning power button on and off. 

4. You can use readymade roasted coconut slices also for this recipe or desiccated coconut. But whole coconut is healthiest one, as it’s least processed. Keep it ready and keep aside.

Roughly Chop Almonds

1. Roughly chop almonds and keep aside.

Fry Gond and Dry roast Whole Wheat Flour

1. Heat remaining 300 gm of ghee in a deep bottom pan for frying gond. 

2. Once ghee is hot enough, add few gond pieces to check to temperature of ghee. If gond comes up puffed, means ghee is at perfect temperature for frying. Gond should not sink at the bottom, which means ghee is not hot enough.

3. Fry gond in batches and remove on plate. No need to place it on kitchen towel. The ghee in fried gond is perfectly fine. We won’t be adding any extra ghee other than this.

4. Once you are done frying gond, remove any un-puffed gond from ghee. If you want you can strain remaining ghee and add it back to same pan.

5. To ghee pan add whole wheat flour dry roast until flour turns aromatic and light golden in color, stirring it continuously. Keep gond and flour ready.

Make Chaasni & Ladoos

1. After 8 hours dana methi will be soaked soft. Add soaked methi in a wide big heavy bottom pan. I have used non-stick pan, traditional heavy Indian kadai works best for this.

2. Break soaked methi into pieces just like shown in picture and crumble with hand.

3. Switch on the flame and roast methi on low medium heat, stirring it contiuosly.

4. Roasting methi will take around 30 minutes.

5. Meanwhile make the sugar syrup. For syrup add water and sugar in a pan.

6. In a sauce pan add sugar and water and simmer it on medium flame. 

7. Add 2 Tbsp. milk and remove the dirt that floats on the sugar mixture.

8. Lower the flame and cook syrup until it reaches to 1 string consistency, while stirring occasionally. Just like shown in picture.

9. Switch off the flame and keep the syrup aside.

10. Roast until methi turns golden in color and all the water is evaporated. To check the doneness, squeeze methi between in your fingertips. If it releases water you need to stir more and if releases ghee it is all set to go for next step. Once methi is roasted nice and aromatic, switch off the flame.

11. In hot roasted methi add grated coconut and mix well.

12. Next add in roasted flour, roughly chopped almonds and cardamom powder. Mix it well.

13. Now add fried gond and mix everything gently. Last add Chaasni and mix gently until well combined.

14. Keep it aside for 10 minutes to set. After 10 minutes scoop methi mixture in your hand and form a ball shape ladoo. Repeat the process with remaining mixture.

15. Dana methi ladoos are ready eat. Store in air tight box couple of days. As this is winter recipe and made in during winter it won’t go bad easily.