By Aditi Saraswat
January 20, 2026
Come the winter season, and many Indian households start making Methi Ladoos. They are a little bitter, nutty, and deliver goodness of nutrition in every bite.
½ cup methi (fenugreek) seeds 1 cup whole wheat flour ½ cup ghee ¾ cup powdered jaggery ¼ cup edible gum (gond), crushed ¼ cup mixed nuts (almonds, cashews), chopped 1 tsp dry ginger powder 1 tsp cardamom powder
Soak methi seeds overnight, drain them, sun-dry thoroughly and grind to make a coarse paste.
In a pan, heat ghee on a low flame and fry some crushed gond until it puffs and turns crispy.
In the same ghee, roast some wheat flour slowly until it turns fragrant and golden. This step will remove the raw taste of flour.
Add the coarse methi mixture, chopped nuts, ginger powder, and cardamom. Roast until the mixture gives a nutty smell and everything is combined.
Switch off the flame and let the mixture cool. Add the powdered jaggery and fried gond to this and mix thoroughly.
While still warm, shape the mixture into small ladoos. Let them set completely and then store in an airtight jar.