Aliv / halim ladoo

ALIV / HALIM / WATER CRESS SEED LADOO

By SHWETA GALINDE

INGREDIENTS

PREPARATION

METHOD

Take coconut + jaggery + soaked aliv in a non stick or heavy bottom pan .

Mix well and cook on medium flame .

Stir and cook till the mixture becomes thick and starts leaving the sides of the pan.

Add the nutmeg pwdr + dry fruits and mix well .

Off the flame .

Start making ladoos once the mixture cools enough to touch – it has to be warm .

Store in a air tight container .

***** You can mix the coconut and jaggery and keep aside for an hour .It will blend well and take less cooking time .

NOTES

Instead of coconut water ,we can use water or milk ,but coconut water adds flavour .
You can use these ladoo for 3 to4 days at room temperature and 10 days in fridge – be careful as we have used fresh coconut .
Kheer made of aliv increases milk production and secretion in lactating mothers.

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