These homemade Methi Ladoos are gently nutty, mildly sweet, and comforting. Made with roasted fenugreek powder soaked in milk, jaggery, edible gond, and dry fruits, they are a classic winter sweet with a soft texture and balanced taste. Slow-roasted methi, softly soaked, meets crushed makhana and nutty singhara flour—brought together with jaggery and ghee. These ladoos are made the old way, with patience, warmth, and a quiet promise of winter comfort in every bite.
🧾 Ingredients
- Methi (fenugreek seeds) – 250 g, roasted & ground
- Whole wheat flour or gram flour (besan) – 400 g
- Chestnut flour (Singhara flour) – 100 g
- Jaggery / Khand / Bura – 400–450 g, grated or powdered
- Edible gond – 100 g
- Makhana (fox nuts) – 1½ cups, lightly roasted & crushed
- Almonds – ½ cup, finely chopped
- Pistachios – ¼ cup, finely chopped
- Cashews – ¼ cup, finely chopped
- Raisins – ¼ cup
- Desi ghee – 350–400 ml, as needed
- Dry ginger powder – 2 tsp
- Green cardamom powder – 2 tsp
- Nutmeg powder – ½ tsp (optional)
- Milk – 3/4cup (60 ml)
- Pinch of salt(optional)
👩🍳 Method (Updated)
1. Prepare the methi
Dry roast methi seeds on a low flame until aromatic. Let them cool completely, then grind into a coarse powder.
Soak this ground methi powder in 3/4 cup warm milk for 8–10 hours or overnight. This step softens the methi and reduces bitterness.
2. Roast makhana & dry fruits
Lightly roast makhana until crisp. Cool and crush coarsely.
In a pan, heat a little ghee and roast almonds, cashews, pistachios, and raisins until lightly golden. Set aside.
3. Fry the gond
In the same pan, add more ghee and fry edible gond on a low flame until it puffs up. Crush lightly and keep aside.
4. Roast the flours
Add the remaining ghee to the pan.
First, roast whole wheat flour or besan on a low flame until fragrant.
Add chestnut (singhara) flour and roast for another 2–3 minutes, stirring continuously.
5. Combine everything
Add the soaked methi mixture to the roasted flours and cook for 4–5 minutes on low heat.
Add jaggery (or khand/bura) and mix well until combined.
Stir in crushed makhana, gond, roasted nuts, dry ginger, cardamom, nutmeg, and a pinch of salt.
Mix gently until the mixture looks glossy and aromatic.
6. Shape the ladoos
Turn off the heat and allow the mixture to cool slightly.
Grease your palms with ghee and shape into medium-sized ladoos.
✨ Texture Tip (Optional Box)
Makhana keeps the ladoos soft, chestnut flour adds lightness,almonds and pistachios bring a gentle crunch, perfectly balancing the methi flavour.
