Easiest Way to Make Ultimate Methi Sonth Ladoo– Winter Tonic Food (No Flour)

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

Remember when the only people who cared about the natural environment were tree huggers as well as hippies? That has totally changed now, since we all apparently have an awareness that the planet is having problems, 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 contribution. Each and every family should start creating changes that are environmentally friendly and they must do this soon. Here are a number of tips that can help you save energy, for the most part by making your kitchen more green.

Why don't we begin with something really easy, changing the particular light bulbs. This will probably go further than the kitchen, nevertheless that is okay. Compact fluorescent lightbulbs are energy-savers, and you should use them rather than incandescent lights. These bulbs are usually energy-efficient which means electricity consumption is lower, and, even though they cost a bit more to buy, will outlast an incandescent light ten times over. Changing the light bulbs would likely keep plenty of bulbs out of the landfills, which is good. Coupled with different light bulbs, you have to learn to leave the lights off when they are not needed. The family spends a lot of time in the kitchen, and how often does the kitchen light go on in the morning and is left on all day long. This likewise takes place in the rest of the house, but we have been trying to save money in the kitchen. Try keeping the lights off unless you absolutely need them, and discover just how much electricity you can save.

As you can see, there are lots of little items that you can do to save energy, and save money, in the kitchen alone. Green living is not that tough. Largely, all it requires is a little bit of common sense.

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 that.

The ingredients needed to prepare Methi Sonth Ladoo– Winter Tonic Food (No Flour):

1. You need 100 grams of Fenugreek Seeds (methi seeds).
2. Use 200 ml of Milk.
3. Get 250 grams of Clarified Butter (Ghee).
4. Prepare 300 grams of Jaggery powder.
5. Get 50 gms of Chironji.
6. Prepare 50 gms of Pistachios.
7. Provide 50 gms of Walnuts.
8. Use 50 gms of Almonds.
9. Use 50 gms of Cashew Nuts.
10. Get 20 gms of Poppy Seeds.
11. Provide 50 gms of Raisins.
12. Take 100 gms of Grated desiccated Coconut.
13. You need 50 gms of Dry Dates (kharik).
14. Take 50 gms of Lotus Seeds (Makhane).
15. You need 100 gms of Roasted Bengal gram (Phutana/Bhuna Chana).
16. Get 100 gms of Edible Gum (Gond).
17. You need 30 gms of Dry Ginger Powder (sonth).
18. Take 1 tsp of White Pepper Powder.
19. Use 8-10 of Black Pepper.
20. Take 8-10 of Long peepar.
21. Use 1 of small stick Cinnamon.
22. Get 1/2 tsp of 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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