| Prep: 45 mins | Cook: 40 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 598 | 28g | 13g | 75g |
| sugars | fibre | protein | salt |
| 45g | 8g | 10g | 0.15g |
NOTE: Values are approximate and may vary based on exact ingredient amounts and serving size.
If there’s one recipe that perfectly encapsulates the union between my vibrant Cuban heritage and the warmth of old-world Spain, it’s the Methi Ladoo Recipe. This delightful fruit-based recipe is the epitome of sweet radiance, blending together the health benefits of Fenugreek seeds, calming properties of Ginger, and the richness of dry fruits.
Flavors Beyond Borders
The Methi Ladoo recipe is, to me, the most exquisite testament to the universal language of food. Taking root from traditional Indian culinary culture, this recipe brings back memories of my grandmother’s kitchen in Spain, where she tweaked and adapted recipes from around the world. An unexpected harmony is achieved between the pungency of Fenugreek, the sweetness of Jaggery or brown sugar, and the richness of Ghee, sending your taste buds on a cross-continental journey. Much like a fantastic tapas platter, each mouthful is a celebration of taste and texture.
Gourmet and Good for You
However, the Methi Ladoo is not just about indulgence – it’s about balance and well-being too. The Fenugreek seeds are particularly lauded for their anti-inflammatory and antioxidant effects. Not to mention, the dry fruits not only lend a delectable crunch but come hand in hand with a host of nutritional benefits. Almonds, for example, are known to be excellent for heart health. Paired with a tropical cocktail on a sunny Miami evening, and you’ve got yourself an ode to good health and good times.
Of course, nothing beats the cozy familiarity of Wheat Flour as the recipe’s backbone. Paired with the fragrant Cardamom and piquant Ginger powder, you’ve got yourself a winter dessert that can transport you to the sunny Spanish summer in a heartbeat.
A Harmonious Dish
You might find similarities between this recipe and some other globally loved desserts. For instance, it’s reminiscent of the Spanish Polvorones or the Cuban Torticas de Morón, both of which share the emphasis on using simple ingredients to create profound flavors. Similarly, the Methi Ladoo Recipe could be paired wonderfully with a spicy chai, much like how churros compliment a cup of rich Spanish hot chocolate.
Whenever I whip up a batch of Methi Ladoo, I can’t help but think of a sultry night dancing salsa or Flamenco, the melody capturing the rhythmic mishmash of flavors in each ladoo. Each bite is a burst of flavor, a sweet memento of the culinary journey that has weaved through my life, reflecting my roots and the places I now call home.
What You’ll Need
- 2 cups of Fenugreek Seeds (Methi)
- 4 cups of Wheat Flour
- 2 1/2 cups of Jaggery (you may use Brown Sugar as an alternative)
- 1 cup of Ghee (Clarified Butter)
- 1 cup of mixed Dry fruits (like Almonds, Walnuts, and Cashew Nuts)
- 1 teaspoon of Cardamom Powder
- 2 tablespoons of Ginger Powder
- 1/2 cup of dried and desiccated Coconut
- 1/2 cup of Milk
Method
Step One
Begin by dry roasting the fenugreek seeds (methi) on a low flame until they turn a light brown color. Once done, set them aside to cool.
Step Two
Next, dry roast the wheat flour on low flame until it turns golden brown. Make sure to stir it continuously to prevent burning. Once done, set it aside to cool.
Step Three
In a food processor, grind the cooled fenugreek seeds into a fine powder. Set this aside for later.
Step Four
In a large pan, heat the ghee (clarified butter). Add the powdered fenugreek seeds and cook on a low flame for about 2-3 minutes.
Step Five
Add the jaggery (or brown sugar if you prefer) to the pan and stir until it completely dissolves.
Step Six
Slowly add in the toasted wheat flour, constantly stirring to ensure it blends well with the fenugreek and jaggery mixture. Cook this on low heat for about 5-7 minutes.
Step Seven
Add the cardamom powder, ginger powder and the mixed dry fruits into the mixture. Mix well to combine all the ingredients.
Step Eight
Add the desiccated coconut to the mixture and stir well. Slowly add in the milk, stirring continuously to prevent any lumps from forming.
Step Nine
Keep stirring the mixture on low heat until it starts to leave the sides of the pan. When it achieves this consistency, turn off the heat and let it cool to a manageable temperature.
Step Ten
Once the mixture is cool enough to handle, shape it into small round balls or ladoos. Store them in an airtight container and let them sit for a while to harden before serving.
