Halim Ladoo | How to make Alivache Ladoo

>>  Saturday, April 9, 2016

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. 

Alivache Ladoo

Halim Ladoo

Ingredients Needed:

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. 

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63


Suma Gandlur April 9, 2016 at 10:08 AM  

What an interesting laddu recipe, Valli. Had no idea at all that there were these seeds and they were used in cooking. Sound very yummy with the ingredients that went in there.

vaishali sabnani April 9, 2016 at 12:10 PM  

The ladoos look delicious..never mind what has been used, but they surely are tempting. Some alphabets are truly difficult to crack, specially if the language is not known.

Amara Annapaneni April 9, 2016 at 2:56 PM  

Never heard of these seeds Valli, you are such a professional when it comes to cooking. Those ladoos are very tempting:)

Sandhya Ramakrishnan April 9, 2016 at 7:42 PM  

This is the hardest challenge we face when we deal with foreign languages. These laddoos are so interesting. Never heard of these and glad that Archana could send it to you. You have really worked hard for this.

Usha April 9, 2016 at 7:46 PM  

It is difficult to know the ingredients in local language when it is not out native. I was unsure if I use the right English name for my today's post. Anyway, ladoo looks tempting

Harish April 10, 2016 at 3:19 AM  

One of the main advantages of doing American recipes is the convenience with the language. Ladoo looks fabulous!

Kalyani April 10, 2016 at 9:28 PM  

Kudos on ur effort Valli !! The ladoo looks healthy n delicious

Sapana Behl April 11, 2016 at 4:25 AM  

Wow you did a lot of research and presented an interesting and unique recipe of ladoo.They sounds delicious.

Gayathri Kumar April 11, 2016 at 10:27 AM  

All your laddoo posts are so nice Valli. I think we don't get the seeds here. Will ask Archana to bring some for our next meet..

Padma Rekha April 11, 2016 at 2:56 PM  

When I saw the name I thought of Hyderabadi Haleem Now I came to know what Halim is wonderful choice Valli laddoo s are looking delicious...

The Pumpkin Farm April 11, 2016 at 9:21 PM  

i had this by dozens post shlok....even otherwise i always loved have had the patience to create complex recipes not amused but amazed by your dedication

Srividhya Gopalakrishnan April 11, 2016 at 11:38 PM  

Delicious ladoos.. I had similar name confusions too. ;-)

Priya Suresh April 12, 2016 at 1:27 AM  

I never heard about this seeds, quite a new one for me, those laddoos looks prefect and healthy.

Smruti Shah April 12, 2016 at 7:06 AM  

Such an interesting recipe Valli. I have heard Avil seeds for the first time. Great choice for H, super innovative!

Harini-Jaya R April 12, 2016 at 7:20 PM  

You should post the picture of the seeds Valli. Just for reference. Never heard of these though. Sounds very interesting.

Nalini's Kitchen April 14, 2016 at 2:00 AM  

Sounds new to me,never heard of this seed.BTW ladoo looks delicious and nutritious.

Chef Mireille April 15, 2016 at 7:15 AM  

never before seen watercress seeds - would love to see what they look like - I am on ladoo overload - they all look so delicious

veena krishnakumar May 14, 2016 at 7:12 AM  

This is an interesting recipe Valli. Very new to me. Looks nice

Ruchi Indu May 14, 2016 at 9:14 AM  

Interesting ladoo recipe. Havent heard of this seeds though. will have to check if I get it near my place..

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