When I started checking out words for H in Marathi, I was going to dead ends in most cases. For lack of knowledge in the language, I couldn't even guess if there were dishes that start with H or ingredients as having spent some considerable time looking for H. As I had said I have shortlisted Aliv for A.
Somewhere in the mayhem of searching, I landed in the Tarladalal site that said Halim Ladoos are famous Mahatratrian Sweet. So searched what Halim was and surprised to know it was another word for Aliv. I thought halim was another word for Aliv in Marathi itself. So I went ahead to make this dish. Only later I realized that Watercress Seeds are called Aliv is in Marathi and Halim in Hindi. It is also as Haleem seeds
Anyway, it was too late to redo, so I present you with the delicious sticky Aliv Ladoo that got done as Halim Ladoo.
Thanks to Archana for parceling these Aliv seeds all the way from Goa. I planned to make it on Sunday morning, so soaked it early morning. However, I ended up getting to this by evening, by which time it soaked more than 4 hours. There were a couple of other recipes that I looked at after soaking, where they have asked to soak these seeds in milk. So I also incorporated what the other recipes mentioned by adding milk to the mix while it was getting cooked.
I adapted from Tarladalal and this recipe says, 100 gms of garden cress seeds offer 100 mg of iron.
- 3/4 cup Garden Cress Seeds / Halim Aliv
- 1 tbsp Ghee
- 1/2 cup Jaggery grated
- 1/4 cup Semolina / Rava
- 1 tbsp Fresh Coconut grated
- 1/2 cup Milk
- 1/4 cup Almonds Coarsely Powdered
How to make the Halim Ladoo
- Soak the garden cress seeds in 1/2 cup of water/milk in a deep bowl for 3 hours. Once it is soaked, the seeds will get bloated so do not drain the liquid.
- Heat the ghee in a non-stick pan, add the Rava and saute for a couple of minutes. Next, add the fresh coconut and continue sauteing.
- Now, add the grated jaggery and mix well. After 3 to 4 mins, when the mixture comes together, add the soaked halim. It will be a thick mass.
- Mix well and saute for a couple of minutes. Now, add the milk and simmer for a few minutes as you continue stirring. Add the nuts and stir till the mixture starts to leave the sides.
- Switch and let it sit for a few minutes or till you can bear the heat. Once you are ready to make the balls, grease your palm with ghee and start making balls.
- These do not make a hardball so you will have to press well.
- However, since it will be sticky, the ladoos will sort of stick together.