Step-by-Step Instructions

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

7. 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.

8. 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.

9. 9.Serve

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