Methi (Fenugreek Seeds) Laddu

Methi Laddu

Complying with mother nature’s season of warmth and cosiness and with my Indian genes, I am presenting one of the most devoured winter-essential food item – Methi ke Laddu. To be exact, Methi (Fenugreek seeds in English) Laddu is mainly is a medicinal food item as compared to other usual Indian Laddus. It is perceived to give the much needed warmth to our bodies during winter (and so it is not advisable during the Indian summer) and also provide strength to our bones and joints. Indians mostly above the age of 40-45 consume Methi Laddu in winters as the first thing in their morning, usually with a glass of milk.

I am very pleased to point out that this is the 1st Guest Post on my blog, and honoured to state that this comes from my dearest Mumma 🙂 When I have started my blog she was very happy as she always encouraged me to start something of my own on these lines. My Mumma was, is and will remain as my idol. She made these Methi Laddus (yesterday), clicked the photographs and sent them through mobile, and then passed on the recipe via Skype (she is living in India). So here I am proudly presenting my Mumma’s recipe on her behalf.😊

I am sure all of us are aware of the fact that Fenugreek is a real magical herb – it treats diabetes and reduces cholesterol; helps in maintaining a good metabolism and prevents constipation; prevents hair loss; helps in weight loss; is an antidote for skin problems; increases milk production in new mothers, and so on and so forth. So let’s prepare these nutritious laddus and enjoy the warmth this winter..

The ingredients for making Methi ke Laddu are :
1. Fenugreek seeds (Dana Methi) : 500 grams
2. Milk : 750 ml
3. Clarified butter (Ghee) : 750 grams
4. Sugar : 400 grams
5. Whole wheat Flour : 300 grams
6. Dried Coconut (Gut) : 200 gram Or 2
7. Almonds : 300 grams
8. Black Peppercorns (Kaali Mirch) : 50 grams
9. Edible Gum (Gaund/Gond) : 300 grams

Method :

Grind the fenugreek seeds in a grinder and then put them in a big bowl. Now add 200 grams of ghee (moyan) in the grinded fenugreek seeds and mix both with hands.

Now add milk, mix it and let it soak for 8-10 hours; cover it and keep it aside.

Separately grind each of the item into powder form – dried coconut, black peppercorns, almonds (coarse grind) and, sugar; keep all aside for later use.

Now uncover the fenugreek-milk mix, it will be thick as fenugreek seeds would have soaked all the milk; again mix it well.

Now heat a pan on medium flame with 50 grams of ghee. Next add fenugreek seeds-milk mixture and sauté it till this mixtures leaves the sides of the pan and its colour changes to light brown (it will take around 10-12 minutes). Then switch off the flame, remove the pan and put the fenugreek seeds mixture in a bowl/plate. Keep it aside.

Heat a wok with required ghee and deep fry the edible gum (gaund/gond) on low flame; take it out and put in a plate.

Take the remaining ghee in a wok, add whole wheat flour and sauté till it becomes light brown in colour and have a nice aroma. Now add almonds, dried coconut powder and sauté for 2-3 minutes. Switch off the flame, then add black pepper and mix well.

Finally add this whole wheat flour mix into the fenugreek mix; also add the deep fried edible gum (gaund/gond). Mix everything together. When this mixture cools down a little bit (becomes easier to work with hands), add powdered sugar and again mix properly. Now use this mixture to make round laddus with your hands. Your very own, healthy Methi Ke Laddu are ready ! Keep these laddus open for 2-3 hours and then store them in an air-tight container for everyday use.

Note that you will get around 25-28 medium size Methi Laddus with this recipe.

Prepare these Methi Laddus and spread the warmth in your family !!.

Insider Tips / Finer Points :

  • Feel free to add more flour (up to 500 grams) if you want.

  • You may also add more sugar if you prefer your laddus to be more sweet.

  • You may add less black peppercorns, if the suggested quantity is too much for you to handle.

  • You may also add your choice of dry fruits and/or more almonds if you like.


13 thoughts on “Methi (Fenugreek Seeds) Laddu

  1. Pingback: Peanut Chikki / Peanut Brittles | cookingwidjoy

    • Yes Deeksha, you can use jaggery instead of sugar but it will taste slightly different plus reheating is a bit tricky.
      No, methi mix will be fine, don’t worry about it.

      PS: extremely sorry for the late reply, somehow I missed your comment🙈🙈🙏🏻


    • Thank you Sharma, glad you like the recipe. It’s my mum’s no fail recipe.
      You can store these laddus for 1-1.5 months in room temperature, no need to refrigerate them. But you can increase there shelf life by keeping it in the refrigerator.


  2. Pingback: Gaund/Gond ke Laddu | cookingwidjoy

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