Alivache Ladoo (Garden Cress Seeds Ladoos)

Aliv is also called as Garden Cress seeds. Alivache ladoo (Garden Cress Seeds Ladoos) are a winter delicacy and provide warmth to the body. This is a Maharashtrian recipe is made especially for lactating women. But people of all age groups can have these. It is a very simple recipe and requires just a handful of ingredients. The ingredients list includes aliv, fresh grated coconut, jaggery, coconut water and nutmeg.

Aliv seeds are loaded with nutrients. They are an important source of iron, folic acid, calcium , vitamins C, E and A. The seeds are high in calories and protein and contain essential fatty acids. Since they contain phytochemicals that resemble estrogen to some extent, intake of these seeds help to regulate menstruation and stimulate milk production in lactating mothers. However over eating these may cause stomach upset(* source- Wikipedia . You can read more here.)

 I have soaked the seeds in coconut water. If you don’t have coconut water you can use regular water too. But I would recommend using coconut water. These seeds have their innate taste and smell and soaking them in coconut water just elevates the flavour of the ladoos. Apart from this the coconut water imparts its natural sweetness into the ladoos.

More ladoo recipes?

If you like ladoos you can also check out my Bhakari Ladoos which are made by using leftover Bajari bhakari/ Rotis. Or even Sabudana Ladoo which are made of tapioca / sago seeds and are ideal for Fasting days or upwas days.

Aliv Ladoos

Recipe by Samrudhi MaheshCourse: Snacks, BreakfastCuisine: Maharashtrian, IndianDifficulty: Easy

Servings

4

servings

Cooking time

10

minutes

Soaking time

2

hours 

Total time

1

hour 

10

minutes

A traditional Maharashtrian recipe made using aliv seeds and coconut water.

Ingredients

• 1/2 cup Aliv Seeds (Garden Cress Seeds)

• 1 cup Coconut water

• 3 cups Grated fresh Coconut

• 1 cup Jaggery

• 1 tablespoon ghee

• 1/4 tsp Nutmeg

Directions

• In a bowl add the aliv seeds. Add coconut water and mix well. Cover and rest it for 2 hours.
• Heat up a pan on medium heat. Add ghee and let it heat up
• Add freshly grated coconut and lightly sauté it for 2-3 minutes. You don’t have to brown it.
• Add in soaked aliv, jaggery. You can add dry fruits if you like.
• Mix well and cook on medium heat until the mixture comes together really good and leaves the sides of the pan. This make take about 10 -15 minutes.
• Turn off the gas and grated nutmeg in it. Stir well.
• When the mixture cools down a little, roll the ladoos. Do not let the mixture cool down completely or the ladoos won’t be rolled.
• These will remain good at room temperature for about 4-5 days and if refrigerated in airtight containers they can remain good for 8-10 days.

Notes

• You can use regular water too to soak the seeds. But coconut water enhances the flavour.
• Do not let the mixture cool down completely or the ladoos won’t be rolled. If you find it very difficult to roll them apply ghee to your hands and roll them.
• You can add any nuts of your choice to them.
• You can add cardamom powder too.

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