Methi Adthina / Methi Halwa
Recipe credit: Mrs. Navanitha Malli Shetty
Prep time: 15mins | Cook time 30mins | Yield 7-8 bowlfuls
- 100gm (1/2 cup+ 1 tablespoon) fenugreek (methi) seeds
- 100gm (1/2 cup or 120ml) ghee (clarified butter)
- 200gm (1-1/3 cups) jaggery powdered * see notes
- 100gm (2 cups approx) grated coconut
- 200gm (4 cups) beaten rice (poha/avalakki)
1. Wash the fenugreek seeds a couple of times and transfer into a pressure cooker. Add 2-1/2 to 3 cups of water and a pinch of salt and pressure cook for about 6-7 whistles or till the seeds are tender. Allow to cool a bit and then grind to a paste. Keep aside.
2. On a griddle/tawa dry roast the beaten rice till the flakes shrink a bit. Remove and keep aside. When they cool, the flakes will turn really crispy and you should be able to crush them to a powder. Add the coconut to the same tawa and roast until it turns pale golden brown (don’t brown it too much) – just until you get a nice aroma. Remove.
3. In a large heavy bottomed wok/kadhai heat the ghee and add the ground methi paste and fry for 7-8 mins on a medium flame or until the ghee separates from it. Add the powdered jaggery, combine and stir till the jaggery melts and then bring the mixture to a boil.
4. Add the roasted coconut & beaten rice and mix well. Allow to cool before serving. Store in an airtight container when the mixture has cooled completely.
Serving suggestion: This preparation can be made in advance (before delivery) and stored in the fridge. Just microwave for 30 seconds before serving. A bowlful of this mixture eaten daily will aid lactation.
I increased the jaggery to approx 300 gm (total) which is about 2 cups grated/powdered jaggery. I used palm jaggery discs available in Mangalore – they are called as Pele god in Konkani & vole bella in Kannada/Tulu.
Standard measure used – 1 cup = 240ml
If you liked this post you may also like the other recipes in this series:
Jeeryaso Kasai (Cumin Tea)
Kaljiryaso Kasai (Herbal Kashayam / Decoction of Ironweed Seeds)
Nivole (Aromatic Coconut & Carom Seeds (Ajwain) Curry)