250gm METHI Dana ( Fenugreek seeds)
500gm WHEAT flour
1 kg JAGGERY Powder
1kg ghee (clarified Butter)
Little bit Black pepper
Wash Fenugreek seeds properly. Wrap it in a thick cloth and let it dry under sunlight.
Grind dried Fenugreek into a smooth paste.
Put Fenugreek seed paste into the milk and soak it for 8-10 hours.
Cut the almonds into small pieces. Crush black pepper.
Place a pan on the medium flame with a cup clarified butter. Put soaked Fenugreek in the pan and stir continuously until it becomes light brown and imparts nice fragrance. Take the Fenugreek out on a plate.
Put the remaining clarified butter on the pan. Put the wheat flour on it. When the flour turns light brown and fragrant, take it out on a plate.
Put 1 tsp clarified butter in the pan along with jaggery. Low down the flame and let it melt to form syrup. You can also add 1/4 cup water in it.
Now add roasted Fenugreek seeds powder, wheat flour. Mix well.
Add almond pieces, black pepper powder to the mixture and stir well.
Take a table spoon of mixture and prepare small sized round balls. Leave it for some time. Ladoos are ready. Store them in an air tight jar.
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