Recipe of Award-winning Methi Sonth Ladoo– Winter Tonic Food (No Flour)

Methi Sonth Ladoo– Winter Tonic Food (No Flour).

Hello everybody, it's Brad, welcome to my recipe page. Today, I will show you a way to make a special dish, methi sonth ladoo– winter tonic food (no flour). It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Methi Sonth Ladoo– Winter Tonic Food (No Flour) is one of the most favored of recent trending foods on earth. It's enjoyed by millions daily. It is easy, it's fast, it tastes delicious. They are nice and they look fantastic. Methi Sonth Ladoo– Winter Tonic Food (No Flour) is something which I've loved my whole life.

To get started with this recipe, we have to first prepare a few components. You can cook methi sonth ladoo– winter tonic food (no flour) using 22 ingredients and 13 steps. Here is how you can achieve that.

The ingredients needed to make Methi Sonth Ladoo– Winter Tonic Food (No Flour):

1. {Make ready of Fenugreek Seeds (methi seeds).
2. {Make ready of Milk.
3. {Take of Clarified Butter (Ghee).
4. {Make ready of Jaggery powder.
5. {Get of Chironji.
6. {Make ready of Pistachios.
7. {Make ready of Walnuts.
8. {Take of Almonds.
9. {Prepare of Cashew Nuts.
10. {Get of Poppy Seeds.
11. {Make ready of Raisins.
12. {Prepare of Grated desiccated Coconut.
13. {Take of Dry Dates (kharik).
14. {Make ready of Lotus Seeds (Makhane).
15. {Take of Roasted Bengal gram (Phutana/Bhuna Chana).
16. {Make ready of Edible Gum (Gond).
17. {Prepare of Dry Ginger Powder (sonth).
18. {Make ready of White Pepper Powder.
19. {Make ready of Black Pepper.
20. {Take of Long peepar.
21. {Make ready of small stick Cinnamon.
22. {Take of Nutmeg powder.

Steps to make Methi Sonth Ladoo– Winter Tonic Food (No Flour):

1. Grind fenugreek seeds into a slightly coarse powder then soak it in milk for 5-7 hrs. (Important step as it reduces the bitterness). It will absorb all the milk and will puff up..
2. Meanwhile dry roast nuts (chironji, pista, walnut, almond, cashew and poppy seeds) one by one in a heavy bottom pan over low flame for a minute or two and crush them coarsely in food processor. Keep aside..
3. Dry roast grated coconut until fragrant and slightly golden in colour. Keep aside..
4. Dry roast the lotus seeds, roughly chop the dried dates and put them in a blender together along with black pepper, cinnamon and long pepper. Make fine powder out of it. Keep aside..
5. Grind the roasted bengal gram into a fine powder and keep aside (It will act as replacement for flour)..
6. Fry gond little at a time in 1/4 cup ghee over low flame, cool and crush it into a coarse powder and keep aside (Don't fry in hot ghee else center of gond will not puff up)..
7. Put remaining ghee, reserve 2 tbsp of ghee, in same pan. Roast the soaked methi over low flame, stirring continuously until it becomes light brown, separates the ghee and gives nice aroma. This step takes about 20-25 minutes..
8. In same pan add powdered bengal gram and roast along with methi for about a minute..
9. Switch off the flame. Add all crushed nuts, raisin, roasted coconut, lotus seed-dry dates powder, all powdered spices and fried gond. With the warmth of methi-bengal gram mixture, everything added will get fry..
10. Now in another pan (no non-stick) add reserved 2 tbsp ghee and jaggery. Just melt while stirring continuously. Don't cook further..
11. Mix jaggery syrup into rest of mixture with a wide strong spatula, turn mixture over and over..
12. Take little amounts of mixture while it's still hot and shape it into ladoos..
13. This recipe makes 16 medium sized ladoos. Store in air tight containers and these will last 4-6 weeks..

So that's going to wrap this up with this exceptional food methi sonth ladoo– winter tonic food (no flour) recipe. Thank you very much for reading. I'm sure you will make this at home. There's gonna be more interesting food in home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!