Halim / Aliv Laddoo - Indian

Step 1: Soak Aliv Seeds

Soak 1/4 cup of Aliv (garden cress seeds) in 1 to 1.5 cups of water for 2 to 2.5 hours until they swell and become gelatinous. The seeds will absorb the water and expand significantly.

Step 2: Fry Coconut

Heat a pan and add about 0.5 tsp of ghee. Once the ghee melts, add 3/4 cup of dry grated coconut to the pan and fry for 1-2 minutes until it becomes slightly aromatic and lightly toasted.

Step 3: Combine Aliv and Jaggery

Add the soaked Aliv seeds to the pan with the fried coconut and mix well. Then, add 1 cup of grated jaggery to the mixture. Stir continuously until the jaggery melts completely and combines with the Aliv and coconut mixture. Continue cooking and stirring until the mixture starts to dry out and thicken.

Step 4: Add Dry Fruits and Cardamom

Once the mixture has thickened, add 1/2 cup of chopped dry fruits (cashews and almonds) and 1 tsp of cardamom pieces. Mix all ingredients thoroughly.

Step 5: Add Remaining Ghee and Dry Further

Add the remaining 1 tsp of ghee to the mixture. Continue cooking and stirring until the mixture becomes dry enough to form laddoos, ensuring it doesn't stick to the pan.

Step 6: Fry Wheat Flour

In a separate small pan, add a tiny amount of ghee and fry 1/4 cup of wheat flour until it becomes aromatic and lightly browned. This step enhances the flavor and texture of the laddoos.

Step 7: Combine with Wheat Flour

Add the fried wheat flour to the Aliv mixture in the main pan. Mix thoroughly until all ingredients are well combined and the flour is evenly distributed.

Step 8: Form Laddoos

Allow the mixture to cool slightly until it's warm enough to handle. Grease your hands with a little ghee to prevent sticking. Take small portions of the mixture and roll them into firm, round laddoos.

Step 9: Serve

Arrange the prepared Halim/Aliv Laddoos on a plate and serve. They can be stored in an airtight container for several days.

• Adjust jaggery quantity according to your sweetness preference.

• You can use fresh grated coconut instead of dry grated coconut.

• Ensure the mixture is still warm when forming laddoos for best results.

• To make Halim Halwa, stop cooking when the mixture reaches a halwa-like consistency before it dries out completely, and serve warm.

• Add other dry fruits like raisins or pistachios for varied texture and flavor.