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–+ servings

Alivaachey Laadoo- Delicious and Nutritious

Aliv seeds are rinsed and soaked in milk; after adding grated fresh coconut and jaggery, the mixture is simmered until somewhat dry. After cooling, ground cardamom is mixed in before shaping the mixture into small balls - makes 11-12 laadoos/laddoos.
5 from 2 votes
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Prep Time 20 minutes
Cook Time 15 minutes
resting time - to cool the mixture 20 minutes
Total Time 55 minutes
Course Dessert, Snack
Cuisine Indian
Servings 12 people
Calories 104 kcal

Equipment

  • Mortar and pestle, or small electric grinder - to powder the cardamom seeds; if not available, see Recipe Notes for alternate directions

Ingredients
  

  • 1/4 cup Aliv seeds also called Cress, Aserio, Asario, Halim, Halon; needs to be inspected very carefully for tiny stones, grit, which can be tedious and time-consuming
  • 3/8 cup milk whole milk preferred; if vegan, may replace with preferred dairy-free milk
  • 1 cup fresh Grated coconut frozen, thawed OK
  • 3/4 cup jaggery - chopped or powdered also called Gud ("g-oo-d"), Gool; powdered form also called Punjabi Shakkar; if not available, can use medium brown sugar, but the taste will be a bit different
  • 1/4 tsp green cardamom - freshly ground "old" cardamom powder does not have much flavor

Instructions
 

  • Check cress seeds for small stones, etc; small black round seeds are often found in cress as a contaminant
  • Place in a fine strainer and rinse seeds under running tap water, scrubbing and separating the clumps while rinsing. Transfer to a large mixing bowl.
  • Heat the milk to almost boiling (about 30-40 seconds in the microwave) and add to the Aliv seeds.
  • Stir to break up clumps and set aside for about an hour. The milk gets absorbed fully as the seeds swell, forming a mucilaginous coating.
  • Add coconut and jaggery to the milk-soaked Aliv seeds and mix - it becomes a bit watery.
  • Transfer the mixture to a wide bottomed pan; cook on medium heat, stirring constantly, for about 2 min
    Cover the pan, reduce the heat to low and simmer about 10 min, stirring every few minutes to prevent burning on the bottom. the Aliv and coconut will look "cooked".
  • Remove cover, stir fry for another 2-3 min, until the mixture looks a bit dry.
  • Remove from heat and set aside to cool- uncovered, about 20 min;
  • While the mixture is cooling, peel cardamoms and pound in a mortar and pestle to make a coarse powder.
  • Add cardamom powder to the mixture, mix well and measure out scant 2 tbsp portions; shape each portion into a tight small balls - the ladoos. Makes 11-12 small-med Ladoos.
  • Ready to serve immediately, maybe accompanied by a cup of coffee/tea
  • Place in a wide, shallow lidded container. Store in the refrigerator. Bring to room temperature if serving refrigerated ladoos.
  • Enjoy!

Notes

Frozen grated coconut:
If using frozen grated coconut, thaw to room temp for about 15min; or microwave on medium setting for about 1 min, then set aside for 3-4 min)
To grind cardamom seeds:
If a grinder or mortar and pestle is not available:
  • place the seeds on a sturdy paper towel;
  • fold the paper over the seeds to make an envelope shaped packet;
  • place the packet flat on a sturdy surface, and roll firmly with a rolling pin to crush the seeds.
  • If need be, pound with the ends of the rolling pin.
  • carefully open the packet and collect the coarsely ground powder
 
To store the ladoos:
Place the ladoos in a single layer in a shallow lidded container. Do not stack. Store in the refrigerator; will keep for 4-5 days. Bring to room temp before serving.
(Because of the fresh coconut, it must be refrigerated - it will spoil much faster if left on the counter, but is perfectly OK to leave on the counter for 1-2 days)

Nutrition

Calories: 104kcalCarbohydrates: 16gProtein: 2gFat: 4gSaturated Fat: 2gCholesterol: 1mgSodium: 5mgPotassium: 34mgFiber: 1gSugar: 13gVitamin A: 12IUVitamin C: 1mgCalcium: 32mgIron: 5mg
Keyword Aliv seeds, cardamom, Cress seeds, grated fresh coconut, gud, Halim seeds, jaggery, laddoo, ladoo, milk
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