Easiest Way to Prepare Quick Methi Coconut laddoo

Hey everyone, hope you're having an amazing day today. Today, we're going to prepare a special dish, Recipe of Homemade Methi Coconut laddoo. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Methi Coconut laddoo, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Methi Coconut laddoo delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Methi Coconut laddoo is 34-35 laddoos. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Methi Coconut laddoo estimated approx 2 hours.

To get started with this recipe, we have to first prepare a few components. You can cook Methi Coconut laddoo using 11 ingredients and 14 steps. Here is how you cook that.

#Indianfestival #Cookpad_India These laddoo's are very nutritious with lots of dry fruits and edible gum along with methi(fenugreek) that too cooked in Jaggery. These are very effective in joint pains and help to fight with cold and flu. Methi Coconut laddoo a day keeps you away from cold and flu and make your immunity strong. These laddoos are also called medicinal laddoos.

Ingredients and spices that need to be Make ready to make Methi Coconut laddoo:

1. 80 grams Methi Dana(Fenugreek Seeds)
2. 150 ml Milk
3. 150 grams Wheat Flour
4. 120 Gram Almonds
5. 100 Gram Edible Gum
6. 400 Gram Jaggery
7. 100 Gram Dessicated Coconut
8. 180-200 Gram Desi Ghee (clarified butter)
9. 5 Gram Green Cardamom
10. 5 Gram Black/White Pepper corns
11. 5 grams Dried Ginger Powder (sonth)

Steps to make to make Methi Coconut laddoo

1. Clean, wash and dry the methi(fenugreek seeds) and grind it to a fine powder then soak it in the milk for 3-4 hours. This will help methi granules to puff up and the tanginess of methi will almost goes away.
2. In a pan add 3-4 tbsp ghee and roast the soaked methi. Roast it continuously otherwise it will stick to the pan. Roast it till it gets a beautiful brown colour and is aromatic. It will take almost 12-15 minutes. Transfer it to a big bowl.
3. In the same pan add 2 tbsp ghee and roast the wheat flour till golden brown and the beautiful aroma starts to come. This will take 10-12 minutes. Do this process on a low flame stirring continuously and keep a constant eye on it. Transfer it to the same methi bowl.
4. Again in the same pan add 2-3 tbsp ghee and roast the edible gums. Don't roast it on a high heat or in a very hot oil. It burns within no time. If your edible gum has big chunks then break it into small pieces then roast. It will puff up and become off white in colour and will be very crunchy. Transfer this to a seprate bowl to cool down.
5. Now add 2 tbsp ghee and roast the almonds on medium flame for about 5 minutes and take it out.
6. Again in the same pan add 2-3 tbsp ghee and on medium flame roast the dessicated coconut till aromatic and turns golden brown. It will take 4-5 minutes. Transfer it to a separate bowl.
7. In the same pan add 3 tbsp ghee and add the jaggery and melt to on low heat stirring in between until it melts completely. It will take 8-10 minutes.
8. Meanwhile grind all the ingredients which we have roasted the edible gum, almonds and the three spices but grind everything separately and add to the big bowl of roasted methi and wheat flour. Grind everything to a fine powder except the edible gum in case you like the big chunks of it in between munching on the laddoo otherwise grind it also to a fine powder.
9. For dessicated coconut it's upto you whether you want to grind or not. If you like the coconut chunk coming in mouth while eating laddoo then don't grind otherwise grind like I do and add to the mixture.
10. When everything is done then add all the mixture to the melted jaggery and mix really well and cook it for 5 minutes. Then off the flame and transfer the mixture to the big bowl again.
11. Allow it to cool down a bit or to the point where you can easily make balls or laddoos out of it. Then take a handful of mixture and press it really tight. When it get tightened then roll it between your palms in a circular motion to give a circle shape or the laddoo shape.
12. Like so make all the laddoos. It will be 34-35 in numbers. Eat one daily. When completely cools down store in an air tight container on room temperature for almost 3 months. Make the size of the laddoos big or small as you like.
13. Relish these tasty medicinal laddoos with your friends and family.
14. Do comment for any queries. Happy winters 😊

Additionally you will detect as your experience and confidence develops that you will find yourself more and more regularly improvising while you proceed and adjusting meals to fulfill your personal preferences. If you prefer less or more of ingredients or wish to generate a recipe somewhat less or more hot in flavor you can make simple adjustments on the way in order to achieve this goal. Quite simply you will begin punctually to create meals of your very own. And that's something which you won't necessarily learn when it has to do with basic cooking skills to novices but you would never learn if you did not master those simple cooking skills.

So that's going to wrap this up for this special food Steps to Make Ultimate Methi Coconut laddoo. Thanks so much for reading. I am sure you will make this at home. There is gonna be interesting food in home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!

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