(Sweet balls made using garden cress seeds, coconut, and jaggery)

Marvelously soft, comforting to another level, and incredibly delicious! This is all I have to say about this recipe. Oh, wait! I have to add another adjective to this list - super-healthy! This is an age-old recipe that grandmothers will swear by, especially in the post-pregnancy period. This is a traditional Maharashtrian recipe made especially during the winter season.

Aaliv seeds are hot in nature. They produce heat in the body when consumed. So, do not overeat them. Having them in winter or monsoon season is a great way to incorporate them into your diet. That being said, it is also important to know that these seeds promote overall health and are great for all age groups.

1) Rich in iron - Aaliv seeds are rich in iron, encourage the production of red blood cells and are great for anaemic people.

2)Best fertility secret - These seeds are known to boost fertility. Both men and women should consume garden cress seeds.

3)Improve liver health - The liver is important for a healthy metabolism. Garden cress seeds help protect our liver from any damage.

4)High Fibre content - Fiber is important to maintaining a good digestive system. So, if you are regularly constipated and bloated, then incorporating Aaliv seeds in your diet may be a great idea!

5)Post-pregnancy food- Having these ladoos after pregnancy is a tradition! Halim seeds act as a galactagogue, which helps in increasing breast milk production.

6) Hair fall solution- These seeds nourish the hair and stop hair fall!

The benefits of these seeds seem endless. So make these delicious ladoos at least once every 6 months and enjoy eating them with your loved ones!

Ingredients

1 cup garden cress seeds (हलीम /अळीव)
1.5 cups water (पानी / पाणी )
4 tbsp milk (दूध) - if you are a vegan skip adding milk
2 cups freshly grated coconut (ताजा कसा हुआ नारियल / ताजा खवलेला नारळ)
2.5 cups organic jaggery (ऑर्गेनिक गुड़ / गूळ )
1/2 tbsp roasted cloves powder (लौंग पाउडर / लवंग पूड )

Method

Take Aaliv seeds on a flat plate. Generally, Aliv seeds have dirt and small impurities (minute stones). Separate all the impurities by hand and then use the seeds.
Transfer the seeds to a bowl. Add water, milk, and grated coconut to it. Mix everything well. Make sure the seeds are soaked well. If not add some more water.
Cover the mixture and set it aside for 8-9 hours. During this time, the Aaliv seeds soak well and swell. I prefer soaking these seeds overnight.

Transfer the Aaliv mixture to a kadhai/pan. Add the jaggery and start heating the mixture on medium flame. Keep stirring continuously.
The jaggery will melt eventually, and you will have a smooth mixture (see the recipe video ). Keep stirring the mixture to avoid it sticking to the pan.
The mixture will thicken and start leaving the pan as shown below. Turn off the heat.

Dry roast 10-12 cloves in a small tadka pan until fragrant. Cool them down and powder them using a pestle and mortar.
Add the roasted clove powder to the ladoo mixture and mix it well.
Cool down the mixture completely and then roll it into small balls.

ALIV LADOOS ARE READY TO BE SERVED!

Notes -

These ladoos can be stored in the refrigerator for 10-12 days.
Garden Cress seeds can be soaked in coconut water too.
You can soak the seeds in water first. The coconut and jaggery can be added later while cooking the mixture.
Adding clarified butter(ghee) while making these ladoos is unnecessary. The coconut already has fat in it. Thus, the addition of extra ghee is not mandatory.
These ladoos are super delicious. However, resist the temptation of overeating them as they are heat-producing. Normally, having one ladoo every day in winter or monsoon season is recommended.

Easy sweet recipes, ladoo recipes, Indian sweets, aaliv ladoo , halim ladoo

Sweets

Indian, Maharashtrian

Yield: 4-5

Author: Gauri Nigudkar