halim ladoo recipe | alive laddu | alive che ladoo | Maharashtrian halim ladoo |
by Tarla Dalal
Added to 29 cookbooks
This recipe has been viewed 264903 times
halim ladoo recipe | alive laddu | alive che ladoo | Maharashtrian halim ladoo | with amazing 17 images.
halim ladoo is a traditional Maharashtrian sweet dish made with iron-rich garden cress seeds, ghee, jaggery, rava, powered almonds and desiccated coconut. Once the halim is soaked, this is a super quick Maharashtrian halim ladoo to make.
Want to boost your iron levels, then nothing better than halim ladoo recipe. Do you know that 100 grams of garden cress seeds offers 100 mg of iron? Who would have thought that this tiny seed is a goldmine of iron!
Halim ladoos are really very easy to make and you can quickly assemble them too! All you need to do is to soak halim 3 hours prior to preparing it. To proceed, heat ghee in a non-stick pan. Add soaked garden cress seeds and add jaggery. You can use jaggery powder. Add semolina and mix well. Further, add coconut. Add coconut.
If you want to use fresh coconut then grate the coconut and fry it in ghee until its moisture evaporates completely and then add to the Halim ladoo mixture. Lastly, add almonds. You can also add other dried fruits like cashew nuts, walnuts, pistachios can also be added to fortify aliv laddu. Mix well and our mixture for halim laddu is ready!! Next, transfer to a plate and divide into portions while its warm and still easy to handle. Serve or store the Halim ladoo in an air-tight container. Halim ke ladoos can be eaten during winters as it keeps our body warm and is good for lactating mothers.
We would like to share some tips to make the halim ladoo recipe. 1. Add jaggery. You can even make use of jaggery powder to make Garden Cress Seeds Sweet Balls. 2. If you are facing a problem in rolling theHalim ladoo, grease the palms with some ghee.
Enjoy halim ladoo recipe | alive laddu | alive che ladoo | Maharashtrian halim ladoo | with detailed step by step recipe photos below.
For halim ladoo- To make halim ladoos, soak the garden cress seeds in ½ cup of water in a deep bowl for 3 hours. Do not drain the water.
- Heat the ghee in a deep non-stick pan, add the soaked garden cress seeds, jaggery and semolina, mix well and cook on a medium flame for 6 to 7 minutes or till the jaggery melts, while stirring continuously.
- Add the coconut and almonds and mix well.
- Transfer the mixture onto a plate and keep aside to cool slightly.
- Divide the mixture into 16 equal portions and shape each portion into a round ball.
- Serve the halim ladoos or store in an air-tight container.
Halim Ladoo, Halim Laddu recipe with step by step photos
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Ladoo or laddus are a spherical shaped Indian sweet. They are generally made with flour, fat and a sweetener (sugar, jaggery, condensed milk etc). You can enhance the flavour and texture of ladoo with cardamom powder, cinnamon powder, dried fruits, dry coconut, edible silver foil, etc. Like halim ladoo recipe | alive laddu | alive che ladoo | Maharashtrian halim ladoo | then our website has many ladoo recipes which you would love to try :
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To make halim ladoo recipe | alive laddu | alive che ladoo | Maharashtrian halim ladoo | take 3/4 cup garden cress seeds (halim) in a bowl. This is how the halim looks like.
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Add 1/2 cup of water to it.
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Mix well using a spoon.
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Cover and keep aside for 3 hours.
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After 3 hours, do not drain the water, the soaked Halim will look like this.
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To make Halim ladoo, heat the 1 tablespoon ghee in a deep non-stick pan.
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Add the soaked garden cress seeds.
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Add 1/2 cup roughly chopped jaggery (gur). You can even make use of jaggery powder to make Garden Cress Seeds Sweet Balls.
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Add 1/4 cup semolina (rava / sooji).
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Mix well and cook on a medium flame for 6 to 7 minutes or till the jaggery melts, while stirring continuously.
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Add 1 tbsp desiccated coconut. If you want to use fresh coconut then grate the coconut and fry it in ghee until its moisture evaporates completely & then add to the Halim ladoo mixture.
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Add 1/4 cup coarsely powdered almonds (badam). Other dried fruits like cashew nuts, walnuts, pistachios can also be added to fortify aliv laddu.
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Mix well and our Aliv che Laadu mixture is ready.
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Transfer the mixture onto a plate and keep aside to cool slightly.
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Divide the mixture into 16 equal portions while it’s still warm but easy to handle.
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Shape each portion into a round ball and our halim ladoos | alive laddu | alive che ladoo | Maharashtrian halim ladoo | are ready. If you are facing a problem in rolling the Halim ladoo, grease the palms with some ghee.
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Serve or store the Halim ladoo in an air-tight container. Halim ke ladoos can be eaten during winters as it keeps our body warm and is good for lactating mothers.
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Q.How long can the Halim Laddu be stored? You can store it for around 2 weeks in an air tight container. It is best consumed within a week.
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Q.Do we have to put water along with halim in ghee as you mentioned do not strain the seeds from water? Yes, you have to put the halim along with the water to make Halim Laddu.
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Nutrient values (Abbrv) per ladoo
| Energy | 87 cal |
| Protein | 2.8 g |
| Carbohydrates | 9.3 g |
| Fiber | 1 g |
| Fat | 4.4 g |
| Cholesterol | 0 mg |
| Sodium | 0.6 mg |
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6 FAVOURABLE REVIEWS
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5 of 10 users found this review useful
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