As winter sets in, our bodies crave warmth and immunity-boosting foods. Enter the Methi Ladoo, a traditional Maharashtrian sweet powerhouse known for its incredible health benefits. Made from fenugreek seeds (methi), dry fruits, and jaggery, this Methi Ladoo recipe is not just a dessert—it’s an ancient remedy for joint pain, backaches, and fatigue.
This specific recipe uses a secret technique: instead of raw wheat flour, it uses Roasted Chana Dal (Phutana). Crucially, this dal powder is roasted again in ghee to give the ladoo a nutty aroma and a texture that doesn’t stick to the mouth. Combined with ghee-soaked methi, this ensures the ladoos are delicious and not overly bitter.
Also Read – Healthy Dry Coconut Ladoo Recipe | Immunity Booster
Ingredients:
- Main Base:
- 125g Fenugreek Seeds (Methi Dana)
- 300g Roasted Chana Dal (Phutana / Dalwa)
- 300g Jaggery (Gul), finely chopped
- Ghee (Clarified Butter) – approx. 200g–250g total
- Texture & Crunch:
- 100g Edible Gum (Dink)
- 150g Dry Coconut, grated
- 250g Dry Dates (Kharik), powdered
- 50g Almonds (Badam)
- 50g Cashew Nuts (Kaju)
- 50g Walnuts (Akhrod)
- 50g Raisins (Manuka)
- 1/2 cup Fox Nuts (Makhana)
- Seeds & Spices:
- 2 tbsp Poppy Seeds (Khas Khas)
- 50g Melon Seeds (Magaz)
- 50g Pumpkin Seeds
- 50g Sunflower Seeds
- 1 tbsp Nutmeg & Cardamom Powder
- 1 tsp Dry Ginger Powder (Sunth)
Also Read – Javas Ladoo Recipe: Healthy Flaxseed Energy Balls for Winter Immunity
Step-by-Step Instructions:
- Step 1: Prep the Methi (The Night Before)
- Dry roast the Fenugreek Seeds (Methi) in a pan on low heat for 2 minutes. Do not burn them.
- Cool and grind into a fine powder.
- Soak: Mix this powder with enough Ghee to cover it. Keep it aside overnight (or 3-4 hours). This puffing-up process cuts the bitterness.
- Step 2: Make the Powders
- Grind the Roasted Chana Dal (Phutana) into a fine flour.
- Grind the Dry Dates (Kharik) into a powder.
- Coarsely crush/grind the Almonds, Cashews, and Walnuts (keep some chunks for texture).
- Step 3: Frying Ingredients (The Roasting Process)
- Heat ghee in a kadhai (pan). Fry the Edible Gum (Dink) until it puffs up completely. Remove and crush it.
- In the remaining ghee, lightly roast the Dry Coconut until golden. Remove.
- Roast the Makhana and Poppy Seeds until crisp. Remove.
- Roast the Seeds (Melon, Pumpkin, Sunflower) and Dry Fruits (Raisins, Nuts) briefly. Remove.
- Step 4: Roasting the Chana Dal Flour (Crucial Step)
- Add about 2-3 big tablespoons of Ghee to the kadhai.
- Add the powdered Roasted Chana Dal (prepared in Step 2).
- Roast this flour on a low-to-medium flame. Stir continuously.
- Roast until the flour changes colour slightly to golden brown and releases a nutty aroma (approx. 5-7 minutes). This double-roasting ensures the ladoo tastes cooked and earthy.
- Step 5: Mixing Everything
- Take a large plate (Parat).
- Add the roasted Chana Dal flour, Kharik powder, crushed Dink, roasted Coconut, Dry Fruits, and Seeds.
- Add the Soaked Methi paste.
- Add Nutmeg-Cardamom powder and Dry Ginger powder.
- Mix everything thoroughly with your hands.
- Step 6: Jaggery & Binding
- In the same pan, heat 1 tbsp ghee and add the chopped Jaggery.
- Melt it on low heat. Turn off the gas immediately once it melts (don’t boil it).
- Pour the hot jaggery over the mixture.
- Mix with a spatula first, then with your hands once slightly cool.
- Press firmly to bind round Ladoos.
Also Read – Healthy Dinkache Ladoo Recipe | Winter Immunity Booster
Cooking Tips for Better Results:
- Roast the Dal Flour: Even though Phutana is already roasted, re-roasting the powder in ghee (Step 4) is essential. It removes any stale smell and deepens the flavour.
- Don’t burn the Jaggery: If you boil the jaggery too long, the ladoos will become rock hard. Just melt it.
- Soaked Methi: Ensure the methi powder absorbs the ghee well. It should look like a soft, wet paste before adding to the mix.
Variations:
- Whole Wheat Flour: You can use Wheat Flour (Atta) instead of Chana Dal, but you will need to roast it in ghee for much longer (15-20 mins) until dark golden.
- Less Ghee: Since Chana Dal absorbs less ghee than wheat flour, this recipe is naturally lighter on ghee.
Serving Suggestions:
- Eat one ladoo daily in the morning during winter.
- Serve with hot tea or warm turmeric milk.
Also Read – Peanut Ladoo With Jaggery
FAQs:
Q1: Why do we roast the Chana Dal powder again?
Ans: Roasting the powder in ghee enhances the taste, removes any raw moisture, and ensures the flour binds well with the jaggery.
Q2: How do I reduce the bitterness?
Ans: The “soaking in ghee” step is the most effective way to reduce bitterness. Do not skip it.
Q3: How long do these last?
Ans: Since we use roasted ingredients and no water/milk, these stay fresh for 1.5 months in an airtight container.
Q4: Can I use a mixer to crush the dink?
Ans: Yes, after frying, you can pulse the dink in a mixer if you don’t like crunchy bits in your mouth.
How to Make Methi Ladoo: Healthy Winter Sweet Recipe (Authentic Method)
Ingredients
Main Base:
- 125 g Fenugreek Seeds Methi Dana
- 300 g Roasted Chana Dal Phutana / Dalwa
- 300 g Jaggery Gul, finely chopped
- Ghee Clarified Butter – approx. 200g–250g total
Texture & Crunch:
- 100 g Edible Gum Dink
- 150 g Dry Coconut grated
- 250 g Dry Dates Kharik, powdered
- 50 g Almonds Badam
- 50 g Cashew Nuts Kaju
- 50 g Walnuts Akhrod
- 50 g Raisins Manuka
- 1/2 cup Fox Nuts Makhana
Seeds & Spices:
- 2 tbsp Poppy Seeds Khas Khas
- 50 g Melon Seeds Magaz
- 50 g Pumpkin Seeds
- 50 g Sunflower Seeds
- 1 tbsp Nutmeg & Cardamom Powder
- 1 tsp Dry Ginger Powder Sunth
Instructions
Step 1: Prep the Methi (The Night Before)
- Dry roast the Fenugreek Seeds (Methi) in a pan on low heat for 2 minutes. Do not burn them.
- Cool and grind into a fine powder.
- Soak: Mix this powder with enough Ghee to cover it. Keep it aside overnight (or 3-4 hours). This puffing-up process cuts the bitterness.
Step 2: Make the Powders
- Grind the Roasted Chana Dal (Phutana) into a fine flour.
- Grind the Dry Dates (Kharik) into a powder.
- Coarsely crush/grind the Almonds, Cashews, and Walnuts (keep some chunks for texture).
Step 3: Frying Ingredients (The Roasting Process)
- Heat ghee in a kadhai (pan). Fry the Edible Gum (Dink) until it puffs up completely. Remove and crush it.
- In the remaining ghee, lightly roast the Dry Coconut until golden. Remove.
- Roast the Makhana and Poppy Seeds until crisp. Remove.
- Roast the Seeds (Melon, Pumpkin, Sunflower) and Dry Fruits (Raisins, Nuts) briefly. Remove.
Step 4: Roasting the Chana Dal Flour (Crucial Step)
- Add about 2-3 big tablespoons of Ghee to the kadhai.
- Add the powdered Roasted Chana Dal (prepared in Step 2).
- Roast this flour on a low-to-medium flame. Stir continuously.
- Roast until the flour changes colour slightly to golden brown and releases a nutty aroma (approx. 5-7 minutes). This double-roasting ensures the ladoo tastes cooked and earthy.
Step 5: Mixing Everything
- Take a large plate (Parat).
- Add the roasted Chana Dal flour, Kharik powder, crushed Dink, roasted Coconut, Dry Fruits, and Seeds.
- Add the Soaked Methi paste.
- Add Nutmeg-Cardamom powder and Dry Ginger powder.
- Mix everything thoroughly with your hands.
Step 6: Jaggery & Binding
- In the same pan, heat 1 tbsp ghee and add the chopped Jaggery.
- Melt it on low heat. Turn off the gas immediately once it melts (don’t boil it).
- Pour the hot jaggery over the mixture.
- Mix with a spatula first, then with your hands once slightly cool.
- Press firmly to bind round Ladoos.
