‘Aliv seed‘ which is also known as Halim seed in hindi or Garden Cress seed in english is one of Indian Superfood. It is a tiny seed with orangish-red in colour and packed with nutrients. These small seeds are rich with vitamins, minerals and antioxidants. Hence, it is advisable to include aliv in our regular diet to reap all benefits of this superfood. Aliv seeds are commonly consumed by lactating mothers; but they are also good for children, teenagers and adults. You can consume it in form of ladoo, kheer or with turmeric milk. Though aliv is good for us; nutritionist advised to consume it in limited quantity. So, single ladoo or few seeds with milk per day should be enough; do not overdo it. Again, aliv seeds are always consumed with essential fats like ghee, milk or coconut. Hence, use of essential fats is must in any recipe of aliv seeds.

In this post, I am sharing the recipe of aliv ladoo which my mum used to make for us. These ladoo’s are prepared using 4-5 simple ingredients like jaggery, coconut, ghee and flavourings like cardamom and nutmeg. Jaggery adds wonderful sweetness while toasted coconut gives slightly nutty taste. Little aliv seeds needs to be soaked either in coconut or normal water and then can be used in the recipe. Once soaked, they swell up and will be ready to use. This ladoo recipe is super quick and simple; once seeds are soaked. They have a raw smell (somewhat like metal) which goes away once cooked. Check my detailed recipe and try it out.

Ingredients:

1/2 cup aliv seeds

1 cup coconut water

1&1/2 or 2 cups fresh shredded coconut

1 cup jaggery

2 tbsp ghee

1/4 tsp cardamom powder

1/4 tsp nutmeg powder

Method:

Start with soaking aliv in coconut water. I prefer to use coconut water but normal water can also be used.

It will take 2-3 hours for seeds to completely soak and swell up.

Take a pan over medium heat. Once pan is hot add ghee (clarified butter) into it.

Once ghee is hot and melted, add shredded coconut into the pan.

Fry the coconut for 2-3 minutes or so over medium-low heat.

Tip-in jaggery into the pan. Stir everything together over low heat until jaggery is melted.

Next goes soaked aliv seeds into the pan.

Gently mix everything together and continue to cook them over low heat.

In couple of minutes, mixture will come together and starts to separating from pan.

Turn off the heat and add cardamom, nutmeg powder.

Gently mix everything together and roll them into small balls.

Aliv seeds ladoo are ready in no time 🙂

Store them in a dry, air-tight container. They stay good for 4-5 days else you can store them for 10-12 days in a refrigerator.

Aliv ladoo can be enjoyed by any age group and not just lactating mother. You can have these healthy ladoo post workout or mid-day snacks but remember to limit the quantity as suggested.

(IMP – Aliv seeds are not recommended for pregnant women.)

I hope you liked this recipe and would love to give it a try. Aliv seeds are easily available in India but difficult to find in UK. They might be available in some of the local Indian grocery stores.

As always, thanks for stopping by and reading this blog. If you liked my blog, then do check out my other recipes and you can follow me on Pinterest || Instagram || Twitter

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