Methi Goond ladoo/ Fenugreek ladoo

The best way of keeping oneself warm during winter is having one methi ladoo, that’s what my granny used to say. You won’t be coughing n sneezing if you had these healthy ladoos.

I am sharing with you the traditional way of making these ladoos, nothing instant here. Little patience is required and you have a box full of health made by your hands. Which is the safest in the whole world.

One will find different recipes on the internet for sure, but you will love this more.

Winter’s are the season when our digestion is good, in this season our body needs extra nutrients which can be fulfilled with these ladoos.

Methi ladoo can’t be made only with methi as they are very bitter in taste. To make them more tasty and healthy we add here dry fruits, some edible gum and wheat flour with a few more ingredients. To know that check out the recipe below. This incredible recipe was shared by our family friend’s mom Mrs Dond thankful for her way of sharing.

@purvanchaltadka

So let’s get the recipe

#purvanchaltadka #foodblogger #fenugreekladoo

Methi ladoo

Ingredients

• Half kg wheat
• Half kg jaggery
• Half kg groundnut oil
• 1 cup grated dry coconut
• 1 cup kharak / dry dates
• 1/2 cup methi/ fenugreek seeds roasted
• 1 cup edible gum
• 1 cup dry fruits (Almond and Cashewnut)

Quantity in bulk

• 3 kg wheat
• 3 kg jaggery
• 3 kg groundnut oil
• 250 grams of edible gum
• Half kg kharak/dry dates
• Half dry coconut
• 250 grams methi /fenugreek seeds
• Half kg almond
• Half kg cashews

Method

• Heat a large kadhai and roast the wheat till golden brown in colour on low flame
• Once it has turned golden brown grind it to a coarse powder otherwise get it done from the flour mill ( the flour has to be mota like sattu)
• Now dry roast methi seeds till the colour changes, let it cool and grind it to fine powder, keep aside
• Grind the dry fruits to a fine powder
• Same way crush the kharak remove the seeds and grind to a fine powder
• Heat oil in a kadhai fry the edible gum and grind it coarsely
• In the same kadhai pour in the oil along with jaggery, let the jaggery melt and turn light brown in colour, once the oil is boiling on the edges of the flame
• We don’t have to boil the oil here
• Take a large pan add wheat flour, dry fruit powder, grated coconut, methi powder, edible gum and mix this well
• Pour in the oil n jaggery mixture mix well
• Start making ladoos don’t let it cool down completely, making ladoos will get difficult then.
• Shape all the ladoos, let them set
• Methi ladoo is ready to be enjoyed.

Wheat puff chocolate bars/Gehu murmure bars

Wheat puff or gehu ke murmure are high in nutrition and a healthy snack to munch on.my husband’s favorite murmure,he prefers them more than rice puff.today i am making chocolate bars or squares out off these yummy wheat puff.wheat puff here in Nagpur we get from the local vendors, i like buying from them also you can say to support them in their work,rather than the packed ones.At times the packed ones do have a different smell to it.These bars are really easy to make a quick snack which can be prepared by all,even bachelor’s i say.lets see what goes in making these yummy chocolatey bars

#purvanchalstadka #foodbloggers #wheatpuff#wheatpuffbars#indianfoodblogger #indianfood#sweet#munch

Ingredients

• 2 cups wheat puff (gehu murmure)
• 1 cup dark chocolate
• 1 cup milk chocolate
• 2 tablespoon butter

Method

• Using a double boiler melt both the chocolate
• After it has completely melted add in butter
• Mix it well so that butter dissolves well
• Now add in the murmure or wheat puff,mix it

• Spread foil paper and pour the chocolate murmure mixture on the foil

• Spread it thin or as desired thickness
• Let it cool down to room temperature
• Cut them into squares or preferred shapes
• Your murmure bars or wheat puff chocolate bars are ready to munch
• Store them in air tight container
• Wheat puff chocolatey bars are ready
• You will enjoy the taste of salt and sugar both