Recipe for Aliv Laddoo

Autumn is absolutely lovely in Germany. The yellows, oranges, and red hues bring much colour 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. One of the home remedies for these problems is consuming Aliv Seeds, also called Haleem Seeds.

Today’s recipe is Aliv Laddoos, which are made using these seeds. 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 ten days throughout winter and have 1 or 2 Laddoos every morning. I make them mildly sweet (unlike a dessert) because I don’t want to add unnecessary extra calories but still benefit from the goodness of Aliv Seeds.

If you are concerned about hair loss, you can read my article: Hair-related Problems and Solutions in Germany.

I would also like to mention that Aliv Seeds cause 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.

I also recently posted the recipe for Panjiri, which is another must-try winter recipe. The addition of nuts, edible gum, seeds and dry fruits makes Panjiri a wholesome and nutritious food, which, like Aliv Laddoos, can be consumed in small quantities in winter.

Making Aliv Laddo is easy. In terms of kitchen equipment, all you need is a thick-bottomed pan, a spatula and a mixing bowl to soak the seeds.

I have shared information about ingredient sourcing at the end of the recipe.

Now, let’s start.

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, 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.
   
   

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 them in about ten days. After 10-12 days, I make a fresh batch again.

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. or my readers in India: These seeds are also called Haleem seeds. You can get them in grocery stores and on Amazon.
5. For my readers in Germany: Aliv seeds are called Kresse in German, and you can buy them from organic stores or Amazon. Jaggery is available in Indian stores. Raisins and nuts are available in supermarkets. For coconut, either buy fresh one (available in supermarkets as well as Indian stores), but since the quality cannot be guaranteed, you can buy grated frozen coconut, which is available in Indian stores. Thaw and use.
   
   

Here is the recipe in printable format:

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