Aliv Ladoo Recipe by Rekha Diwekar
Aliv Ladoo is a nutritious Indian sweet made from Garden Cress Seeds (Aliv), jaggery, ghee, and coconut. Packed with iron, calcium, and essential nutrients, it’s perfect for boosting energy and supporting women’s health, especially postpartum.
Equipment
- Pan or skillet
- Mixing bowl
- Spoon for stirring
- Greased plate or tray (for shaping ladoos)
- Measuring cups and spoons
Ingredients
- 1 cup Aliv Garden Cress Seeds
- 1 large coconut grated
- 2½ cups jaggery adjust sweetness as per preference
- 2 teaspoons ghee
- A pinch of nutmeg optional
Instructions
- Soak the Aliv Seeds:
- Rinse Aliv seeds thoroughly and soak them in water or coconut water for about 2 hours.
- Prepare the Mixture:
- In a mixing bowl, combine grated coconut and jaggery. Mix well until jaggery starts melting and blends with coconut.
- Cook the Mixture:
- Heat ghee in a pan over medium heat. Add soaked Aliv seeds and sauté for a few minutes. Then, add the coconut-jaggery mixture and cook on low heat until the mixture thickens and starts to leave the sides of the pan.
- Add Nutmeg Powder:
- Sprinkle a pinch of nutmeg powder and stir it in.
- Shape the Ladoos:
- Let the mixture cool slightly, grease your hands with a bit of ghee, and shape the mixture into small round ladoos.
- Cool and Store:
- Allow the ladoos to cool completely, then store them in an airtight container. They can be kept at room temperature for up to 3 days or refrigerated for up to 10 days.
Notes
Adjust jaggery to your desired sweetness.
You can add other nuts like almonds or cashews for extra crunch and nutrition.
The ladoos can be stored in an airtight container for a longer shelf life in the fridge.
These ladoos are ideal for postpartum recovery and provide natural energy.
