Healthy Foodist
ALIV FLAX SEEDS LADOO
Difficulty:
Preparation Time:
15 Minutes + 4 hours soaking time
Cooking Time:
20 Minutes
Total Time:
35 Minutes + 4 hours soaking time
Servings:
20
Aliv seeds, as it is called in Marathi, is a winter superfood and used in making some traditional Maharashtrian recipes. Aliv or Garden Cress is a herb, related to Mustard and Water cress, that has a slight bitter taste and peppery aroma like them. The seeds of this herb are called Aliv seeds, Halim ke beej in Hindi or Garden Cress seeds. These small scarlet-coloured seeds are a powerhouse for many micronutrients and has therapeutic properties too.
Aliv or Cress seed is an excellent source of Folic Acid, Iron, calcium, Vitamin A, C and E, dietary fibre and linoleic fatty acids (Omega 6 fatty acids). It is also high in amino acids and minerals like magnesium, phosphorus, potassium, etc. These seeds are most useful for nursing mothers. It is also helpful in regulating menstrual cycle, treating iron and HGB deficiency, relieving indigestion and helps in strengthening immunity, stimulating memory and improving vision.
This recipe of Aliv Seeds Ladoo is a traditional Maharashtrian sweet dish made with garden cress seeds, coconut and jaggery. The seeds need to be soaked in water for a few hours to remove the inherent bitter taste and then cooked with fresh coconut and jaggery to make the ladoos. I have also added Flax Seeds in this recipe for increased benefits. Flax seeds are a great source of Omega 3 fatty acids, proteins, antioxidants and other micronutrients. Combination of aliv and flax seeds can work wonders on hair and skin health too and could be a great option to have for your post-meal sweets craving.
Ingredients:
- 50 grams aliv seeds
- 1 cup freshly grated coconut
- ¾ cup grated jaggery
- 50 grams flax seeds
- ½ teaspoon nutmeg powder
Direction:
- Soak 50 gm aliv seeds in 2 cups of water for approx. 4 hours. The seeds almost double up in size after soaking.
- Now add 1 cup freshly grated coconut and ¾ cup grated jaggery (or jaggery powder) in a pan.
- Turn on the heat and let coconut-jaggery mixture cook on low-medium flame for 7-8 mins till the jaggery is melted and the mixture starts to thicken.
- Then transfer the soaked aliv seeds into the mixture. Slightly roast flax seeds and add them too.
- Let everything cook for another 6-7 mins on low-medium flame till the mixture gets even thicker and starts leaving sides. You can add a teaspoon or two of ghee (unsalted butter) at this point but this recipe works well even without it.
- Lastly, add half a teaspoon of nutmeg powder, give a good mix and transfer everything in a plate.
- Roll round balls/ladoos once the mixture becomes warm enough. Store in an airtight container in refrigerator once cooled completely. These Aliv seed ladoos stay well for up to 2 weeks in the refrigerator.
