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.

STEP 1

Toast the methi seeds in a dry pan and grind into a fine paste along with the milk.

STEP 2

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.

STEP 3

Once the mixture is fragrant, add the flour and mix well to combine, as you simultaneously melt the jaggery in another pan.

STEP 4

Continue to cook the flour until browned and toasty, before you add the melted jaggery to the mixture.

STEP 5

Stir continuously as the mixture solidifies and comes off of the edges of the pan.

STEP 6

Add in the remaining ingredients and stir thoroughly to combine before letting it cool for 10-12 minutes.

STEP 7

Using greased hands, divide into equal portions and shape into ladoos. Store in an air-tight jar for up to 2-3 weeks.

Immunity-Boosting Methi Ladoo Recipe To Make At Home

By Devi Poojari

March 5, 2024

INGREDIENTS

¾ cup methi seeds

500 ml milk 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

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