Methi Laddoo

Ingredients

• 1 cup fenugreek seeds (methi dana)
• 2 cups milk
• ½ + ⅛ cup ghee
• ½ cup whole wheat flour (gehun ka atta)
• ¾ cup almonds
• 1 cup grated dried coconut
• ½ cup edible gum resin (dink), fried
• ½ teaspoon green cardamom powder
• ¼ teaspoon white pepper powder
• ¼ teaspoon dried ginger powder (saunth)
• ¼ teaspoon long pepper (peepli) powder
• 2 cups chopped jaggery

Method

1. Dry roast the fenugreek seeds in a non-stick pan till fragrant. Allow to cool completely. Transfer into a mixer jar and grind into a fine powder. Transfer into a large bowl. Pour 1½ cups milk and mix well. Set aside for 3 hours.
2. Heat ¼ cup ghee in a non-stick pan. Add the soaked fenugreek seeds mixture and sauté on low heat for 2-3 minutes. 
3. Add remaining milk and mix well. Cook till it turns golden brown. Transfer onto a large plate and allow to cool completely.
4. Heat ¼ cup ghee in the same pan and add whole wheat flour, mix well and continue to roast till it turns golden brown and fragrant. Transfer on to the same plate and allow to cool completely. 
5. Heat ⅛ cup ghee in the same pan. Add almonds and roast till golden. Transfer on to another plate. Set aside to cool completely. 
6. Dry roast the dried coconut till golden brown in the same pan. Transfer into the fenugreek-whole wheat mixture and set aside to cool completely. 
7. Put the fried almonds into a mixer jar and grind to a coarse powder. 
8. Put the fried dink on a worktop and coarsely crush with a rolling pin. Transfer on to the same plate. 
9. Add green cardamom powder, white pepper powder, dried ginger powder, and long pepper powder and mix well. 
10. Heat jaggery and ¼ cup water in a pan till the jaggery melts. Immediately pour this into the mixture along with the ground almonds and mix well. Take small portions of the mixture and shape each portion into a ball. 
11. Arrange on a serving plate and serve.