Gujarati Methi Pak | Methi Gond Ladoo
 
Prep time
Cook time
Total time
 
Methi Pak is an Indian Winter Special Sweet. It is a famous Gujarati Vasanu Recipe prepared specially during winters to provide warmth, energy, and nutrition to our body.
Author:
Cuisine: Indian
Serves: 15 - 20 pieces
Ingredients
  • Ghee - 2 cup + 2 tbsp
  • Jaggery - 2 ¾ cup - approx 500 gm
  • Methi powder - ⅓ - ½ cup
  • Edible gond - ¾ cup ( Baval / Babool tree gond )
  • Wheat flour - ⅓ cup heaped ( coarsely grounded )
  • Besan flour / Udad flour / Moong flour - ⅓ cup heaped ( coarsely grounded )
  • Dry coconut - 1 ½ cup, grated
  • Mix nuts - 1 cup ( Almonds / walnuts / pistachio / cashews )
  • Batrisi katlu - ¼ cup, optional
  • Gokhru powder - 1 tbsp, optional
  • Sonth / Dry ginger powder - ⅓ - ½ cup, as per taste
  • Ganthola / Pepramul powder - ¼ cup
  • Khaskhas / poppy seeds - 2 tsp
Instructions ( 1 cup = 250 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml)
  1. Make powder of gond.
  2. In a bowl add ½ cup of melted ghee.
  3. Add powdered gond.
  4. Mix well. Cover it and keep it aside at least for 12 hrs to 3 days.
  5. This step helps to get the maximum benefit of gond.
  6. As a result of this step, gond will not stick to your teeth as well.
  7. After 12 hrs, make a powder of nuts and keep it aside.
  8. In a Kadai, add ½ cup of ghee.
  9. Add both flours of your choice and roast well on medium flame.
  10. When flours start to release the aroma and roasted well, add grated dry coconut.
  11. Saute until mixture releases aroma.
  12. Add powdered nuts.
  13. Roast for 2 minutes.
  14. Add sonth, ganthola, batrisi katlu, and gokhru powder.
  15. Roast for 2 minutes.
  16. Turn off the flame and keep it aside.
  17. In another big Kadai, add the remaining ghee and jaggery.
  18. Cook until jaggery starts to become fluffy.
  19. Add soaked gond and ghee mixture.
  20. Cook for 2 minutes.
  21. Add poppy seeds.
  22. Add roasted flour and masala mixture.
  23. Mix everything very well and turn off the flame.
  24. Let it cool down.
  25. When the mixture is luck warm, then only add methi powder.
  26. Mix well.
  27. Pour the methi pak mixture into a big plate.
  28. Level it using spatula and backside of Katori.
  29. Sprinkle some poppy seeds.
  30. Cut it into desire size squares.
  31. Alternatively, you can make ladoos out of it.
  32. Once completely cooled down and set, remove the pieces and store them in an air-tight container.
Notes
Alternatively, you can fry gond in ghee and then make a powder of it.
Soaking or frying is required or else the gond will stick together and even it will stick to teeth.
Always have methi pak in the breakfast followed by milk to get all its benefits.
Never add methi powder in a warm mixture, it will taste excessively bitter.
You can add more methi powder and skip flours.
Recipe by Zeel's Kitchen at https://www.zeelskitchen.com/recipe/gujarati-methi-pak-methi-gond-ladoo/