Methy Dana(whole fenugreek) Laddu (Winter Special)

• Servings:
• Soaking time: 6-7 hours.
• Preparation time: 15 minutes.
• Frying time: 10-12 minutes.
• Binding laddu time: 8-10 minutes.
• Total time: 37 minutes.

What is your favourite laddu in winter? Do write me in comment section.

Methy Dana(whole fenugreek) Laddu is my favourite, a simple home remedy to take torture out of winter; which I prepared recently in January, when it was bitterly cold and foggy weather in our hometown in Mithila region(Bihar).

The taste and texture of this winter delicacy is awesome due to presence of gond (edible gum) and dry fruits. Aha! The winters become so memorable with sweetmeat.

The Laddu, mostly consumed in winter and also consumed by new mother after they deliver the baby irrespective of season, to improve lactation, fight anaemia and boosts haemoglobin.

This is a kind of Ayurvedic medicine due to goodness of methy; it has many benefits as it boosts digestion, improves metabolism, reduces abdominal pain during periods, very useful to reduce belly fat.

Ingredients:

• Peanut (Mungphali/Moongfali): 100gm.
• Fenugreek Seed (Methi/Menthee/ Methy): 100gm.
• Gond(Edible Gum): 50 gm.
• Jeggery (gud) 150-200 gm.
• Wheat Flour (Aata): 150-200 gm.
• Ghee/Homemade Ghee(Clarified Butter): 100 gm.
• Milk: 200ml.

Preparation:

1. Grate/pound jaggery, keep aside.
2. Soak fenugreek seed into milk at least 6-7 hours or overnight; grind with mixer grinder, keep side.
3. Crush Gond into small pieces and keep aside into a big bowl.
4. Dry roast peanut; cool and take out all husks, keep aside.
5. Take a fry pan, add 2 tablespoon ghee; add aatta, stir it continuously on medium low flame, till light golden colour appears (about 10-12 minutes), put off the flame.
6. In a heavy bottom pan, heat the ghee; deep fry Gond. Keep aside; when it becomes cool, powder it with the help of palm or base of a bowl.

Method:

1. Heat 2 tablespoon of ghee in a fry pan/ non stick fry pan; add fenugreek paste; stir fry on medium flame till it gets light golden in colour (add ghee one or two teaspoon at a time whenever you need during frying).
2. Add roasted aata; continue to fry on medium flame for couple of minutes, add peanuts, continue to fry for another couple of minutes.
3. Add pounded jaggery; mix them  for a minute, put off the flame and transfer into deep fry powdered Gond bowl.
4. Let it cool to room temperature. Take one handful mix; shape the mixture as laddu by using your fist, depending upon size of laddu 20-25 laddu will be ready, delicious Methy Dana(whole fenugreek) Laddu (Winter Special) is ready to torture out of winter.

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

Methy Dana(whole fenugreek) Laddu (Winter Special) by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.