Methi Ladoo Recipe



Wheat flour – 300 grams
Fenugreek seeds – 100 grams
Milk – 1/2 liters
Sugar – 300 gms
Ghee- 250g

Methi Matar Malai Recipe

Gaund – 100 gms
Almonds – 25 or 30
Black pepper – 10, 15
Cumin powder – 2 teaspoons

Salt Powder – 2 Tablespoons
Small cardamom – 10, 15

Method :-

First, wash the fenugreek seeds properly in the water and after drying it, grind it.

After fenugreek leaves, you should keep the milk for boiling.

Now add grounded fenugreek and let it remain in the milk for 8-10 hours, now make almonds, black pepper, lentils, cardamom and nutmeg pieces and make them powder thoroughly.

Now add ghee to the curry and remove the fenugreek from the milk and put it in ghee and fry on a low flame.

After frying it, remove it in the plate and heat the ghee again in the curd and heat it in the gum to make the mixture slid.

Rajasthani Signature Recipe: Chakki ki sabzi

Take it out too, then fry the remaining ghee till it becomes golden brown.

After that, prepare the syrup and prepare the syrup, when the syrup becomes, then add salt powder, chopped almonds, cumin powder, cinnamon, black pepper, nutmeg and cardamom powder and mix well.