Aliv Che Ladoo / Halim Ladoo / Garden Cress Seed and Coconut Sweet Balls | How to make Aliv Che Ladoo / Halim Ladoo / Garden Cress Seed and Coconut Sweet Balls

By Poonam Bachhav  |  20th Jul 2018  |  
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Aliv Che Ladoo / Halim Ladoo / Garden Cress Seed and Coconut Sweet Ballsby Poonam Bachhav
  • Prep Time

    90

    mins
  • Cook Time

    20

    mins
  • Serves

    35

    People

3

0

About Aliv Che Ladoo / Halim Ladoo / Garden Cress Seed and Coconut Sweet Balls Recipe

Aliv che laadu is a traditional Maharashtrian sweet made with iron and calcium rich Garden Cress seeds. It is a winter delicacy and is specially made for the new moms. The ladoos ( sweet balls) are made using jaggery , fresh coconut , dry fruits and garden cress seeds . These ladoos are very nutritious and provide warmth to the body. Though they are usually made for lactating mothers, people of all age can have this winter treats. The Halim seeds are soaked either in coconut water or milk for at least 1 hour before making the ladoos. There are many methods of making the halim ladoo. I am sharing my moms recipe which i relished when i was a new mom.

Aliv Che Ladoo / Halim Ladoo / Garden Cress Seed and Coconut Sweet Balls

Ingredients to make Aliv Che Ladoo / Halim Ladoo / Garden Cress Seed and Coconut Sweet Balls

  • 1/2 cup Aliv / Halim / Garden Cress seeds
  • 1 cup coconut Water / Milk
  • 3 cups scrapped fresh coconut
  • 3 cup jaggery powder / grated jaggery
  • 1 tablespoon ghee
  • 1/4 cup almond slivers

How to make Aliv Che Ladoo / Halim Ladoo / Garden Cress Seed and Coconut Sweet Balls

  1. Soak the garden cress seeds / Halim / Aliv in coconut water or milk in a container for at least 1 hour. If time permits soak them for 2-3 hours. On soaking the seed coat swells and gets covered.
  2. In a large vessel add the scrapped fresh coconut and jaggery powder. Mix well.
  3. To this mix add the soaked garden cress seeds. Mix all the ingredients .
  4. place the vessel in a pressure cooker. Add enough water to the base of the cooker. Pressure cook for 2 whistles and put off the flame. Allow the pressure to release on its own.
  5. Now heat ghee in a non-stick wok. Add this cooked mix to it and stir fry very well. Keep cooking and stirring the mix until the mix begins to leave the sides of the wok.
  6. Add the almond slivers to the cooked mixture. Mix well. Put off the flame. Allow the mixture to cool down enough to handle it.
  7. Make medium sized balls of the mixture using your palms. I could make 35 ladoos with the above quantity of ingredients. Once the ladoo cool down completely. transfer them to an airtight container and refrigerate. Use as per need.

My Tip:

The garden cress seeds can be soaked in coconut water or normal water instead of milk. Any nut can be used in the ladoos. The ladoos have a shelf life of about 15-20 days on refrigeration. The recipe can be easily doubled

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