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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 The Simple Ways to Be Healthy.

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Select water over other drinks. Sipping a soda or cup of coffee every so often won’t hurt you too badly. It is definitely, however, a bad idea to exclusively drink soda or coffee. Choosing water instead of other beverage adds to your body’s health and helps it stay hydrated. You’re also cutting hundreds of calories out of your diet— without having to be forced to eat terrible tasting diet food. Successful weight loss efforts often depend solely on water ingestion.

There are plenty of things you can go after to become healthy. An expensive gym membership and very hard to stick to diets are not the only way to do it. Little things, when done every day, can do a lot to help you get healthy and lose pounds. Being clever when you choose your food and activities is where it begins. Wanting to get in as much physical exercise as possible is another. Remember: being healthy and balanced isn’t just about slimming down. You really want your body to be powerful too.

We hope you got benefit from reading it, now let’s go back to methi sonth ladoo– winter tonic food (no flour) recipe. You can have methi sonth ladoo– winter tonic food (no flour) using 22 ingredients and 13 steps. Here is how you do it.

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