Methi Na Ladva/ Ladoo

Methi na ladva is a traditional recipe which is more of a medicine than a sweet. This is typically given to mothers after they deliver a baby. It is also used as a, "cure," for back or joint pains during winter months. These ladvas are generally better consumed during the winter season. Fenugreek seeds contain many minerals and vitamins, which are beneficial for bone health. I learned this specific recipe from my mother. I may make a good ladva, but I still can't beat my mother's homemade methi ladva. She is the best at it! As it is currently winter time, it's time to make methi na ladva! Enjoy and stay warm!

Preparations Time: 30 minutes
Cooking Time: 45 minutes
Servings: 20 ladvas

Ingredients:

• 2 cups wheat flour
• 1 1/2 cups jaggery, finely shredded
• 1/2 cup ghee (for jaggery)
• 2 cups ghee (for flour)
• 3/4 cup gund/ gum, finely ground
• 3/4 cup shredded coconut (dry coconut; topravatki)
• 3/4 cup almond, finely chopped
• 2 tablespoons methi powder (Adjust methi powder according to your taste)
• 4 tablespoons ginger powder
• 3 tablespoons peepramul powder

Directions:

1. In a kadai, add ghee and wheat flour. Roast the flour until it gets fragrant.
2. Add gund powder and stir. Make sure the gund crackles. 
3. Next, add almond, coconut, ginger powder and peepramul powder. Mix well.
4. Turn of the gas and leave the kadai aside. 
5. Take another kadai and, on a medium heat, add ghee and jaggery together. Stir continuously, When the jaggery melts (no lumps), turn off the stove. 
6. Add the melted jaggery into the flour mixture and mix well. Allow it to cool a little bit. Then, add methi powder and mix well.
7. Shape the mixture into round ladoos using your hands. The size of a ladoo is approximately bigger than golf ball, but smaller than a tennis ball. 
8. Allow it to cool and store in an air-tight container.