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.