Halim Ladoo – A to Z Maharashtrian Sweets
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.
Anyway, it was too late to redo, so I present you 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 this and this kept to this recipe going by what the recipe says, 100 gms of garden cress seeds offer 100 mg of iron.
Garden cress seeds / Halim Aliv – 3/4 cup
Ghee – 1 tbsp
Jaggery grated – 1/2 cup
Semolina / Rava – 1/4 cup
Fresh Coconut, grated – 1 tbsp
Milk – 1/2 cup
Coarsely powdered almonds – 1/4 cup
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 mins. 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 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 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 hard ball. So you will have to press well.
However since it will be sticky the ladoos will sort of stick together.
Store these in refrigerate for consumption.