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

Before you jump to Methi Sonth Ladoo– Winter Tonic Food (No Flour) recipe, you may want to read this short interesting healthy tips about Methods To Live Green And also Conserve Money In The Kitchen.

It was certainly not that long ago that hippies and tree huggers were the only ones to show concern regarding the well-being of the surroundings. That has fully changed now, since we all apparently have an awareness that the planet is having troubles, and we all have a part to play in fixing it. The experts are agreed that we cannot adjust things for the better without everyone’s active participation. Each and every family ought to start making changes that are environmentally friendly and they should do this soon. Continue reading for some approaches to go green and save energy, generally in the kitchen.

A large amount of electricity is actually consumed by freezers and also refrigerators, and it’s even worse if they are working inefficiently. If you can get a new one, they use about 60% less than the old models that are more than ten years old. The appropriate temperature for food is 37F in the fridge and 0F in the freezer, and sticking to these will use much less electricity. Checking that the condenser is actually clean, which means that the motor needs to work less regularly, will also save electricity.

The kitchen alone gives you many small methods by which energy and money can be saved. Green living is actually something we can all accomplish, without difficulty. Largely, all it requires is a little bit of common sense.

We hope you got insight from reading it, now let’s go back to methi sonth ladoo– winter tonic food (no flour) recipe. To make methi sonth ladoo– winter tonic food (no flour) you need 22 ingredients and 13 steps. Here is how you achieve it.

The ingredients needed to cook Methi Sonth Ladoo– Winter Tonic Food (No Flour):
  1. Prepare 100 grams Fenugreek Seeds (methi seeds)
  2. Prepare 200 ml Milk
  3. Use 250 grams Clarified Butter (Ghee)
  4. Prepare 300 grams Jaggery powder
  5. Use 50 gms Chironji
  6. Get 50 gms Pistachios
  7. You need 50 gms Walnuts
  8. Prepare 50 gms Almonds
  9. Get 50 gms Cashew Nuts
  10. Take 20 gms Poppy Seeds
  11. Provide 50 gms Raisins
  12. Get 100 gms Grated desiccated Coconut
  13. Take 50 gms Dry Dates (kharik)
  14. Take 50 gms Lotus Seeds (Makhane)
  15. Get 100 gms Roasted Bengal gram (Phutana/Bhuna Chana)
  16. Take 100 gms Edible Gum (Gond)
  17. Provide 30 gms Dry Ginger Powder (sonth)
  18. Use 1 tsp White Pepper Powder
  19. Take 8-10 Black Pepper
  20. Get 8-10 Long peepar
  21. Prepare 1 small stick Cinnamon
  22. Get 1/2 tsp 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.

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