Methi Ke Ladoo
The recipe for Haryana's traditional and nutritious ladoos.
Methi Ke Ladoo Recipe by Chef Ranveer Brar

- Indian


- 2

Cooking Time

-15 Min


- Medium

Preparation Time

- 15 Min


  • 250 ml milk
  • 50 gms fenugreek seeds
  • Water
  • 300 gms jaggery
  • ½ tsp fennel seeds
  • 100 edible gum
  • Ghee
  • 250 gms wheat flour
  • Salt
  • 1 tsp dry ginger
  • 1 inch cinnamon
  • 5 green cardamom
  • 5 black pappers
  • Almonds


  1. 1

    In a deep pan boil milk.
  2. 2

    make fine powder of sundried fenugreek seed with a pinch of salt.
  3. 3

    Mix hot milk in fenugreek powder and let fenugreek soak milk.
  4. 4

    Add jaggery in water to make syrup.
  5. 5

    Add fennel seeds and cook till syrup is thick.
  6. 6

    Heat ghee and pop edible gum.
  7. 7

    Make powder of poped edible gum.
  8. 8

    Add ghee in the pan and roast wheat flour till golden brown.
  9. 9

    Add crushed edilbe gum in wheat flour and mix.
  10. 10

    Add soaked fenugreek in the flour and keep stirring.
  11. 11

    Add pinch of salt and jaggery syrup to the flour and keep stirring the mix.
  12. 12

    Cool down the mix and add dry ginger, cinnamon, green cardamom, Black pappers and mix well.
  13. 13

    make small laddoo of the mix.
  14. 14

    Garnish with almonds.
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Ranveer Brar


Chef Ranveer Brar's fascination with food began on the streets of Lucknow, U.P. From being one of India's youngest executive chef to a keen curator of its culture, Ranveer offers a nuanced perspective of our culinary heritage, through his shows on LF. Watch his shows for hidden gems and unexplored stories.

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