Aliv Ladoo - Halim Ladoo
Aliv Ladoo is a super soft, healthy, and delicious sweet dish. It is one of the traditional Maharashtrian recipes prepared during winter or post pregnancy time.
Ingredients
- 1/4 cup Aliv seeds/Garden cress seeds
- 1 cup Jaggery finely chopped
- 1.5 cup Coconut freshly grated/frozen
- 1/3 cup Coconut water
Instructions
Cleaning Aliv Seeds
- Roast the aliv seeds in a pan for 2-3 minutes and let them cool down. Some dirt will stick to the pan so very slowly transfer the seeds to an extremely thin strainer to separate the impurities.
- Transfer the aliv to a plate, let them cool down, and with your fingered try to separate and discard super tiny stones or dirt from the seeds.
Soak The Seeds
- Transfer the seeds to a bowl, add coconut water, mix well, and let them soak for 45 minutes to 1 hour or until they plump up.
Mixing
- In a pan, mix together the grated coconut, jaggery, and soaked aliv seeds. Cover the pan and set aside for 30 minutes.
Cooking
- Cook the ladoo mixture on medium low heat by stirring it continuously for about 12-15 minutes.
- The mixture will change into a darker color and thicken. It will start to bind together and separate from the pan. Turn off the heat and let the mixture cool down completely.
Shaping
- Take about 3 tbsp of mixture and start pressing the mixture with your palm and fingers. Roll the mixture to shape into a smooth round ball.
- Repeat the same steps with the remaining mixture and form into 10 ladoos.
- Keep the ladoos on a plate to air dry them and store in the container.
Notes
- Roasting the aliv for 2-3 minutes will enhance the taste of the ladoos. It will also help to separate the super tiny dirt from them. Most of the small particles of dirt usually stick to the bottom of a pan which you can discard easily.
- Cleaning the aliv before soaking them is very important as they may contain a lot of tiny stones.
- Soaking the garden cress seed helps for a good digestion and they turn more nutritious and gelatinous.
- Use the best quality jaggery while making the aliv ladoo for the best results. Do not use powdered jaggery for this recipe.
- Freshly grated coconut tastes amazing in the recipe and you can use the coconut water for soaking the halim seeds as well.
- Cooking the aiv ladoo mixture for 12-15 minutes is important to form a round ladoo shape.