Clean Methi seeds properly(wash seeds then put them in a thick cotton cloth and leave it in the sun to dry, 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, crush cinnamon and Jai fal into fine powder. Peel Elaichi and crush it as well.Pour 1/2 cup Ghee in a pan, fry soaked Methi on a medium flame till it turns light brown, it should be fried till you get a nice aroma 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 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 jaggery, melt jaggery into Chashni on a low flame. Add cumin powder, ginger powder, cut almonds, black pepper, cinnamon, Jai fal, Elaichi in the Chashni of jaggery 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.