Uluva(methi/fenugreek seeds) Sharkaravaratti

Uluva(methi/fenugreek seeds) Sharkaravaratti
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This recipe is dedicated to all those breast feeding mothers out there.Fenugreek’s mechanism of action seems to be related to its’ propensity to increase sweat production. The simple truth is that, breasts are modified sweat glands. I prefered it over uluva kanji, uluva juice and uluva unda.



Uluva/Methi (Fenugreek) seeds -3/4 cup

Jaggery(Sharkkara) – 250 gm

Cardamom(Elakka) – 5 nos

Dry ginger (chukku)powder-1 tsp

Grated coconut – 1 cup

Dry roasted cumin ( nalla jeerakam) powder – 1 tsp

Ghee – 1 tsp


1)Soak methi seeds for 4 to 5 hours and pressure in 1 cup water and a pinch of  salt

2)Dissolve jaggery in water and bring this to a boil. Stir continuously, till it`s consistency gets thick.

3)Transfer the cooked uluva into jaggery and mix well.

4)Add ghee, grated coconut, powdered  cardamom, dry ginger and cumin seeds and cook on low flame for 15 to 20 minutes until all that water dries up.

5) This sweet stays in the refrigerator for a month orelse in a deep freezer  for 6 months…scoop out and serve it warm or cold.

12 thoughts on Uluva(methi/fenugreek seeds) Sharkaravaratti

  • July 18, 2011 at 2:18 am

    I wanted to know if chukku powder is a necessary/important ingredient for this recipe? Can I make it without it?

    • July 18, 2011 at 5:19 am

      Sheji..chukku is dry ginger powder..cardamom powder and cumin powder are more than enough if you don’t like chukku powder

  • July 18, 2011 at 10:43 am

    K thanks dear, will be making this today:)

  • July 18, 2011 at 4:05 pm

    I made it 🙂 Looks exactly like your picture:)

    Ok now few questions 🙂

    1. After delivery when should I start eating this?
    2. How much should I eat everyday?
    3. Should I freeze it now as I have another 3 weeks to go, and take it out after my delivery and then keep it in the fridge?

  • July 18, 2011 at 10:46 pm


    1. After 2 weeks post partum.

    2. 1 ice cream scoop in the afternoon soon after lunch.

    3. Leave it in an ice cream container in the FREEZER and use it as needed. stays fresh for 6 months.

  • July 19, 2011 at 1:44 am

    thanks a lot dear..

  • July 21, 2011 at 3:13 pm

    I prepared the same recipe with Moong dal as you told me..

    Masha Allah came out very tasty:) Thanks a lot dear:)

  • Sibi
    July 21, 2011 at 6:37 pm

    You are most welcome dear…

  • shiji
    April 8, 2012 at 11:17 am

    can i use this receipe after 4 months of post partum just now only i saw from the internet

    • April 9, 2012 at 1:15 am

      Dear Shiji,
      Thanks for visiting sibiskitchen. The ideal time to take uluva is 2 weeks after postpartum in the form of kanji,juice,uluva unda or uluva sharkaravaratti.You can start taking it now and continue as long as you breastfeed. The whole purpose of taking uluva is to enhance lactation.Fenugreek/Uluva has been known to increase milk production in nursing women. Research has even shown that milk production can increase by over 500 percent within 24 to 72 hours after consuming this herb in the form of capsules,fresh leaves,dried leaves or seeds. Mechanism of action is still fully not understood. Researchers speculate that the oil contained in fenugreek seeds plays a role.

  • shiji
    April 16, 2012 at 5:11 am

    thank you verymuch

  • December 23, 2012 at 7:26 pm

    Thanks once again Sibi for this wonderful recipe..

    I made it again today but used moong dal instead.. my days are nearing:)