Methi Dana Laddu
by ruthia
These laddus are to be consumed during winter season. Fenugreek seeds contain many minerals, vitamins which are beneficial for bones.
Methi Dana Laddu recipe - How to make Methi Dana Laddu
Preparation Time: Cooking Time: Total Time:
Makes 30 to 40 pieces
50 gms soaked fenugreek (methi) seeds
250 ml milk
250 gms whole wheat flour (gehun ka atta)
200 gms ghee
200 gms sugar
50 gms crushed almonds (badam)
1 tbsp powdered edible gum (gaund)
1/2 tsp cardamom (elaichi) powder
a pinch saffron (kesar) strands
Method
- Method
- *Take a pan, dry roast the wheat flour over a slow flame while stirring continuously till it turns golden brown. Keep it aside.
- Heat the ghee in a pan, add the the fenugreek seeds and roast it over a slow flame while stirring continuously till it turns golden brown.
- Add the gum into it and roast till the spluttering stops.
- Add almonds and roasted wheat flour into it and mix well.
- Put off the flame and allow it to cool.
- Add the powdered sugar,cardamom powder and saffron to the roasted mixture and mix well.
- Divide the mixture into 30 portions and shape each portion into round laddus using your hands.
- Store in an air-tight container.
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What to do with milk?
where did you use milk in this recipe? I think we need to soak fenugreek seeds in milk overnight.
What I do of the milk that is mentioned in the ingredients????