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Methi Sonth Ladoo– Winter Tonic Food (No Flour)
Methi Sonth Ladoo– Winter Tonic Food (No Flour)

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We hope you got insight from reading it, now let’s go back to methi sonth ladoo– winter tonic food (no flour) recipe. To make methi sonth ladoo– winter tonic food (no flour) you only need 22 ingredients and 13 steps. Here is how you cook that.

The ingredients needed to cook Methi Sonth Ladoo– Winter Tonic Food (No Flour):
  1. Prepare 100 grams Fenugreek Seeds (methi seeds)
  2. Take 200 ml Milk
  3. You need 250 grams Clarified Butter (Ghee)
  4. You need 300 grams Jaggery powder
  5. Take 50 gms Chironji
  6. Provide 50 gms Pistachios
  7. Provide 50 gms Walnuts
  8. Take 50 gms Almonds
  9. Take 50 gms Cashew Nuts
  10. Take 20 gms Poppy Seeds
  11. Use 50 gms Raisins
  12. Use 100 gms Grated desiccated Coconut
  13. Prepare 50 gms Dry Dates (kharik)
  14. Take 50 gms Lotus Seeds (Makhane)
  15. Provide 100 gms Roasted Bengal gram (Phutana/Bhuna Chana)
  16. Take 100 gms Edible Gum (Gond)
  17. Prepare 30 gms Dry Ginger Powder (sonth)
  18. You need 1 tsp White Pepper Powder
  19. Get 8-10 Black Pepper
  20. Take 8-10 Long peepar
  21. You need 1 small stick Cinnamon
  22. Take 1/2 tsp Nutmeg powder
Steps to make Methi Sonth Ladoo– Winter Tonic Food (No Flour):
  1. Grind fenugreek seeds into a slightly coarse powder then soak it in milk for 5-7 hrs. (Important step as it reduces the bitterness). It will absorb all the milk and will puff up.
  2. Meanwhile dry roast nuts (chironji, pista, walnut, almond, cashew and poppy seeds) one by one in a heavy bottom pan over low flame for a minute or two and crush them coarsely in food processor. Keep aside.
  3. Dry roast grated coconut until fragrant and slightly golden in colour. Keep aside.
  4. Dry roast the lotus seeds, roughly chop the dried dates and put them in a blender together along with black pepper, cinnamon and long pepper. Make fine powder out of it. Keep aside.
  5. Grind the roasted bengal gram into a fine powder and keep aside (It will act as replacement for flour).
  6. Fry gond little at a time in 1/4 cup ghee over low flame, cool and crush it into a coarse powder and keep aside (Don't fry in hot ghee else center of gond will not puff up).
  7. Put remaining ghee, reserve 2 tbsp of ghee, in same pan. Roast the soaked methi over low flame, stirring continuously until it becomes light brown, separates the ghee and gives nice aroma. This step takes about 20-25 minutes.
  8. In same pan add powdered bengal gram and roast along with methi for about a minute.
  9. Switch off the flame. Add all crushed nuts, raisin, roasted coconut, lotus seed-dry dates powder, all powdered spices and fried gond. With the warmth of methi-bengal gram mixture, everything added will get fry.
  10. Now in another pan (no non-stick) add reserved 2 tbsp ghee and jaggery. Just melt while stirring continuously. Don't cook further.
  11. Mix jaggery syrup into rest of mixture with a wide strong spatula, turn mixture over and over.
  12. Take little amounts of mixture while it's still hot and shape it into ladoos.
  13. This recipe makes 16 medium sized ladoos. Store in air tight containers and these will last 4-6 weeks.

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