Aliv Ladoo Recipe

Aliv Ladoo is a traditional Maharashtrian dish cooked mainly in winters.

It is best suited for new lactating mothers, growing kids , working professionals who want to snack on healthy food and folks who lack vitamins. They are gluten free too so those with Gluten sensitivity can consume them too.

My personal usage for it is as an post workout snack.

आळीव or Garden Cress seeds are loaded with nutrients. They are rich in iron, folate, Vitamin A,C,E, calcium, fibre and proteins.

Aliv can be consumed by preparing ladoo, kheer, modaks,chikki out of them.

Since I prepared Aliv Ladoo in Ganpati season as prasad for our Bappa, I shaped them as Modaks using a Modak mould  since Modaks are Bappa’s favorite prasad.

Traditionally Aliv Ladoo are shaped in round balls of 30-40 gm each.

I also prepare a kheer using them. You can find the recipe here.

I personally would recommend soaking the Aliv in Coconut Water instead of milk / plain water. Aliv have an intrinsic aroma of their own but the taste of Aliv ladoo improves by leaps and bounds if coconut water is used for initial soaking process. The coconut water imparts a natural sweetness to the ladoos making one use less Jaggery while preparing them.

Adding ghee , fresh coconut and coconut water, reduces the GI index of the recipe making it good for those who wish to lose weight, control sugar intake and overall retain good health.

You can add nuts like Almonds and cashew nuts to the recipe to make it tastier and healthier.

Do like, share and subscribe to the website for similar yummy recipes.

Print Recipe

Aliv Ladoo Recipe

Aliv Ladoo is a mixture of Aliv seed, jaggery, fresh coconut, , cardamom powder, nuts and ghee

Cuisine

Maharashtrian

Prep Time

3 hours

Cook Time

30 minutes

Servings

Ladoo

Ingredients

• 50 gm Aliv Seeds
• 2 Cup Freshly Grated Coconut
• 1 Cup Grated Jaggery (Gud)
• 1 Cup Coconut Water
• 1 TBSp Cardamom Powder
• 2 TBSp Mixed Nuts
• 2 TBSp Ghee
• 1 TBSp Freshly Grated Nutmeg Powder

Cuisine Maharashtrian Prep Time 3 hours Cook Time 30 minutes Servings Ladoo Ingredients 50 gm Aliv Seeds 2 Cup Freshly Grated Coconut 1 Cup Grated Jaggery (Gud) 1 Cup Coconut Water 1 TBSp Cardamom Powder 2 TBSp Mixed Nuts 2 TBSp Ghee 1 TBSp Freshly Grated Nutmeg Powder

Instructions

1. Check the seeds for any impurities like small stones etc and clean them. Most of the high end stores will not have impurities but still a check is good
2. Soak the Aliv seeds in Coconut water for 3 hours till they become fluffy like a gelatin kind mass and start giving out a sweet aroma. In the mean time, grate the coconut and Jaggery and make the Cardamom and Nutmeg powder. Always grate the nutmeg fresh rather than using the store brought one.

   
3. In a thick bottomed vessel add 2TBSp of ghee and coconut. Roast the coconut for 2 min. Now add the Jaggery and Aliv seeds. Cook the mixture on a low flame stirring continuously for 15-20 min till it starts leaving the edges of vessel and the mixture consistency is that of a semi-solid nature
4. Once done , keep the mixture aside for 10 min till it cools down. Don't allow the mixture to cool down completely since the rolling of ladoos becomes hard otherwise.
5. Now apply some ghee on your hands and start making small round ladoos from the mixture. You can add a raisin in the middle while making the ladoo
6. I used a modak mould in this case to give the mixture the shape of a Modak
7. Store in an air-tight container. These remain well for 4-5 days in a cool environment if kept outside in an air-tight container. They remain well in the refrigerator for 10-15 days if kept in an air-tight container.