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Fenugreek Seed Ladoo at Home Recipe: As winter begins, the aroma of traditional Indian delicacies fills homes. One such dish is Fenugreek Seed Ladoo, which is specially made during the cold season. It is not only delicious but also helps to keep the body warm, reduce joint pain, and boost energy.

Elders always say that nutritious food keeps the body strong in winter, and Fenugreek Ladoo is one such recipe. It can be easily made at home, and the ingredients used are quite simple. If you want to prepare something healthy and energetic for your family this winter, then these ladoos should definitely be on your kitchen list.

Ingredients for Fenugreek Seed Ladoo:
Fenugreek seeds – ½ cup
Wheat flour – 1 cup
Ghee – 1 cup
Jaggery – 1 cup
Almonds, cashews, pistachios – ½ cup
Dry coconut powder – ¼ cup

Method:

To make Fenugreek Seed Ladoo, first soak the fenugreek seeds overnight and then lightly roast them in the morning. After roasting well, grind them into a powder. Now, heat the ghee in a pan and roast the wheat flour on low heat until golden brown. After that, lightly roast the dry fruits and set them aside.

Mix the fenugreek powder, coconut, and dry fruits with the roasted flour. In a separate pan, melt the jaggery with 2-3 tablespoons of water. Once the jaggery has melted, add the jaggery syrup to the mixture and shape it into small ladoos with your hands. Let them cool and then store them in an airtight container.

Keep these things in mind while making the ladoos:

1. Balance the fenugreek flavor

Fenugreek seeds are naturally bitter, so it is very important to soak them overnight and then lightly roast and grind them. This significantly reduces their bitterness. Adding too much fenugreek can make the ladoos bitter and heavy to eat. 2. The flour and ghee must be roasted properly.

Roast the wheat flour over low heat until it turns golden brown. Under-roasted flour can spoil the taste of the ladoos, and the ghee won't release its full aroma. Roasting over high heat can burn the flour, so roast it patiently, stirring continuously.

3. Do not overheat the jaggery syrup.

The sweetness of jaggery is crucial to the flavor of methi ladoos. Heat the jaggery syrup just enough to melt it. Overcooking can make the jaggery hard, making it difficult to form the ladoos. As soon as you add the syrup, mix the mixture thoroughly and quickly form the ladoos while the mixture is still warm.

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