(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 so great for anemic people.

2)Best fertility secret - These seeds are known to boost fertility. So, if you are planning to start a family, this recipe is a great option!

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

4)High Fibre content- Fiber is important to maintain 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 increased breast milk production.

6) Hair fall solution- These seeds provide great nourishment to 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 family!

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)

• 2cups jaggery (गुड़ / गूळ )

• 1/2 tbsp roasted cloves powder (लौंग पाउडर / लवंग पूड )

Method

• Take Aaliv seeds on a flat plate. Generally, Aaliv seeds have small impurities in them (like very small 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 keep it aside for 6-7 hours. The Aaliv seeds get soaked well and swell during this time.

• Dry roast 10-12 cloves in a small tadka pan until fragrant. Cool them down and powder them using a pestle and mortar. Set aside.

• Transfer the Aaliv mixture to a kadhai/pan. Add jaggery and start heating the mixture on medium flame. Keep stirring continuously.

• In some time, the jaggery will melt and you will get a smooth mixture (see the recipe video ). Keep stirring the mixture to avoid sticking to the pan.

• Add the roasted clove powder and mix it well into the mixture.

• The mixture will thicken and start leaving the pan as shown below. Turn off the heat.

• Cool down the mixture completely and then roll it into balls. You will get very soft ladoos at room temperature.

• Refrigerate them for 2-3 hours to harden them a bit.

AALIV LADOOS ARE READY TO BE SERVED!

Notes -

• These ladoos can be stored in the refrigerator for 8-10 days.

• You can soak the garden cress seeds in coconut water too.

• You can just soak the seeds first and then add coconut, and jaggery to them later.

• You can add ghee while making these ladoos if you like. It is not necessary though. The coconut already has the necessary amount of fat in it, so the addition of extra ghee is not mandatory.

Did you make this recipe?
Kindly let me know in the comments section below and tag @bitesandbokeh on INSTAGRAM.