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Methi Laddu / Cubes

Ingredients:-
Whole wheat flour - 2 cups
Gum resin ( Gond )- 2 tbsp
Dry ginger powder - 1 tsp
Dry fenugreek seed - make powder of the seeds in a mixer, aprx 1/4 cup of powder
Jaggery ( gud) - 1 and 1/2 cup (crushed or sliced)
Ghee- aprx 1 and a 1/2 cup
Dry fruits of your choice - aprx 1/2 cup (chopped almond and raisin recommended)
Cardamom powder - 1/2 tsp
Black pepper - roughly crushed (aprx 3-4 pcs of each seed) 3 tsp

Cooking Process :-
In a kadai or non stick pan add ghee and wheat flour. Cook it on a slow to medium flame till the flour changes its colour and turns golden brown. simultaneously in another pan heat aprox 2-3 tbsp ghee and fry crushed gum resin pieces on slow flame. it should get golden brown colour after frying. take it out and add it to atta and ghee mix. now add fenugreek powder, dry ginger powder, black pepper and dry fruits in atta mix. Now use the pan we used before for frying gum resin, make sure it has atleast 1 tbsp of ghee , add jaggery peices into this pan and cook till jaggery melts properly on slow flame. jaggery will turn into thick liquid form now add this jaggery to atta mix. make sure you switch off flame of atta kadhai as well after pouring jaggery mix into it. now quickly mix atta and jaggery and spread this ready mix on to a greased plate or quickly make laddus from this mix. Make sure you set it in laddu form or in a tray when the mix is still hot. if you have spread it in a trya then cut it immediately , it will be difficult to cut in even pieces once it is set. Let it cool on the counter for atleast 2-3 hrs. and then store it in an airtight container.

Tips:- You can add dry coconut powder too but it will reduce its shelf life. Make sure you shape it when the mixture is still hot, you can use silicon gloves to make laddus if you think you can not handle this mixture. Consume this everyday in the winters with cup of hot milk. You might take some time to get used to its taste but during winters or after delivery these laddus are very good for health.
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