Methi Ladoo is a traditional recipe which is more of a Ayurvedic medicine than a sweetmeat. This is given to mothers after they deliver the baby. It is also used as a cure for back or joint pains during winters.
Clean Methi seeds properly(wash seeds then put them in a thick cotton cloth and leave it in the sun to dry, cloth can be washed and used again). Put clean seeds in a mixer and make a thick paste some what similar to flour. Boil milk.
Put the grounded Methi in milk and let it soak for 8-10 hours.
Cut almonds into small pieces. Gently crush black pepper(break 1 pepper into 4-5 pieces), crush cinnamon and Jai fal into fine powder. Peel Elaichi and crush it as well.
Pour 1/2 cup Ghee in a pan(kadhai), fry soaked Methi on a medium flame till it turns light brown, it should be fried till you get a nice smell then put it on a plate.
Put the remaining Ghee in the pan and heat, fry Gond and take it out on a plate(fry Gond on a law flame). Fry flour in leftover Ghee in the pan till it becomes light brown then take it out.
Put 1 tsp Ghee in the pan followed by the pieces of Gur, melt Gur into Chashni on a low flame. Add Jeera powder, Sauntth powder, cut almonds, black pepper, cinnamon, Jai fal, Elaichi in the Chashni of Gur and mix well.
Take little amounts of mixture, shape it into ladoo similar to a lemon and put it on a plate. Prepare ladoos of the entire mixture. Keep Methi Ladoos in open air for 4-5 hours.
Methi ke Ladoo is ready, keep them in an air tight container and one Methi Ladoo every morning or evening with warm milk. This prevents pain in joints, back and pain due to the cold.