Saunth methi laddoo

These laddoos are perhaps made in all Indian households for new mothers to support uterine healing and milk production, but they are good for all people, especially during winters. They also help with joint pain.

You’ll need:

• 140 g wholemeal flour, freshly roasted in ghee.
• 70 g dark brown sugar or powdered jaggery
• 1 tbsp methi seeds, freshly roasted and ground
• 1 tbsp saunth (dry ginger powder)
• 30g makhana, freshly roasted in ghee
• 50g gond (edible gum), freshly roasted in ghee and ground (I prefer a mortar and pestle)

Make sure the methi seeds are well ground, otherwise you will feel the bits between your teeth.

Roast flour, fox nuts and edible gum on very low heat in a thick bottomed pan separately for fifteen to twenty minutes each. Use ghee in generous amounts, preferably from A2 cows. In India, you can look for Gir cow ghee. Ghee from Isha foundation is also a great choice.

I prefer to use a mortar and pestle for grinding the fox nuts and edible gum. If you use an electric grinder, use one with a small jar and grind in small batches. If you use a big jar, you will lose a lot of the good stuff!

Mix all the ingredients and warm up again if necessary. Warming the mix will make it easier to make the laddoos.

These laddoos have a distinctive bitter taste. If it’s too strong for you, try reducing the amount of methi seeds when you make them the next time. Some recipes use methi seeds soaked overnight. This makes them less bitter and also makes the nutrients in them more easily available. They need to be roasted well before using to remove all moisture.

These are heavy and give you lots of energy. It’s best to have them by lunchtime.