Aliv Laddoo-Recipe

Recipe for Aliv Laddoo

Autumn is absolutely lovely in Germany. The yellows, oranges, and red hues bring much color and joy. But it can be a challenging time for our bodies. Many of us complain of skin dryness and severe hair loss during this time. Hair loss is attributed to many reasons, and the solutions-medicines/home remedies are many. Today, the recipe I am posting is that of Aliv Laddo. I make these Laddos at the onset of Autumn every year and consume them all through winter. It helps me fight skin dryness and excessive hair loss. Of course, I take care of my diet, exercise regularly, and take additional supplements when needed. But this home remedy seems to work for me. I make small batches of about 15-20 small laddoos every 10 days through winter and have 1 or 2 Laddoos every morning. I make it mildly sweet (unlike a dessert) because I don’t want to add unnecessary extra calories but still benefit from the goodness of Aliv.

I would also like to mention that Aliv causes body heat and should be consumed in controlled quantities. Children can eat these laddoos too. It is also said to increase breast milk in mothers.

So, here goes the Aliv Laddoo recipe that I follow:

Ingredients needed for making Aliv Laddoos:

1. Aliv Seeds: 1.5 cups
2. Ghee: 1 tablespoon, and a little extra to grease the palms for making Laddoos
3. Mixed nuts powder ( Cashews, Almonds): 1/2 cup
4. Freshly grated coconut: 3/4 cup
5. Jaggery: 1 cup
6. Raisins: A handful

Recipe for Aliv Laddoos:

1. Soak the seeds in coconut water for about 2 hours. If you don’t have coconut water, soak it in normal water.
   
   
   
2. Then in a pan, heat the ghee. Add jaggery and let it melt completely on low flame.
   
   
   
3. When Jaggery melts, add the soaked Aliv seeds, followed by nuts and grated coconut, and mix.
   
   
   
4. Cook everything together for about 10 minutes on medium heat. Then add raisins. Turn off the heat and let the mixture cool a bit.
   
   
   
5. While the mixture is still warm, start making the Laddoos. Grease your palms with ghee, and with your palms, roll in the shape of small balls.
   
   

With this recipe can make about 15-18 medium-sized laddoos or 25-30 small bite-size laddoos. In winter, I store these laddoos outside (not in the refrigerator) and consume these in about 10 days. After 10-12 days, I make a fresh batch again.

Here are some additional notes:

1. If you plan to prepare a bigger batch and consume it longer, keep the Laddoos in the refrigerator.
2. With my recipe, the Laddoos are mildly sweet. You can increase or decrease the quantity of jaggery as per your preference.
3. These cause body heat. So, if you are advised not to consume foods that cause body heat, avoid eating these laddoos.
4. For my readers in India: These seeds are also called Haleem seeds. For my readers in Germany: Aliv seeds are called Kresse in German, and you can buy them from organic stores or Amazon.
   
   

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