Are you looking for a traditional superfood that boosts immunity and fights winter fatigue? Aliv Kheer, also known as Garden Cress Seeds Kheer or Halim Kheer, is a nutritional powerhouse from Maharashtrian cuisine.
This creamy, delicious pudding is not just a sweet treat; it is an ancient remedy packed with iron, calcium, and protein. In India, this Aliv Kheer recipe is widely recommended for new mothers (postpartum) to increase milk production and regain strength. However, it is equally beneficial for growing kids and anyone suffering from joint pain or hair loss.
In this step-by-step guide, we will make a healthy, jaggery-sweetened version. The secret to a perfect texture lies in the unique method of cooking the seeds and milk separately to prevent curdling. Let’s get cooking!
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Ingredients:
- Aliv Seeds (Garden Cress): 2 heaped tsp (soaked in water for 2 hours)
- Milk: 500 ml (Cow’s milk is preferred)
- Jaggery (Gul): 4 tsp (grated or crushed)
- Ghee (Clarified Butter): ½ tsp
- Dry Fruits: Almonds, Cashews, Pistachios (chopped)
- Cardamom (Velchi): 3 pods (crushed) or ½ tsp powder
- Nutmeg (Jaiphal): A small pinch (grated)
- Water: A splash for cooking jaggery
Step-by-Step Instructions:
- Soak the Seeds: Take 2 teaspoons of Aliv seeds and soak them in enough water for at least 1 to 2 hours. They will swell up and become jelly-like.
- Roast Dry Fruits: Heat ½ tsp of ghee in a pan. Lightly roast the chopped almonds, cashews, and pistachios until golden.
- Prepare the Milk Base: Pour 500 ml of milk into the pan with the roasted nuts. Bring it to a boil.
- Add Flavour: Add a pinch of nutmeg and crushed cardamom to the boiling milk. Let it boil for 2-3 minutes so the flavours absorb. Turn off the heat and set the milk aside to cool down completely.
- Cook Aliv and Jaggery: In a separate pan (kadhai), add the soaked Aliv seeds and the grated jaggery. Add a tiny splash of water.
- Simmer: Cook this mixture on medium heat for 5-7 minutes. The jaggery will melt, and the mixture will thicken. Turn off the flame.
- Cool Down: This is the most important step for this Aliv Kheer recipe. Allow the Aliv-jaggery mixture to cool down completely.
- Mix and Serve: Once both the milk and the Aliv mixture are at room temperature, take a serving bowl. Add about 2 spoons of the thick Aliv mixture and pour the milk over it. Stir well and enjoy!
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Cooking Tips for Better Results:
- Prevent Curdling: Jaggery can split hot milk. To ensure a creamy texture, always cook the jaggery-Aliv mixture separately and mix it with milk only when both have cooled down.
- Portion Control: Aliv seeds are “hot” in nature (heat-inducing). The video recommends using only about 2 spoons of the cooked Aliv base per serving.
- Consistency: If you prefer a thinner consistency, you can add more milk. If you want it richer, boil the milk longer to thicken it (Rabdi style).
Variations:
- Sugar Version: If you dislike jaggery, you can use sugar. Add sugar directly to the boiling milk in Step 3. You won’t need to cook the seeds separately; just add the soaked seeds to the boiling milk.
- Protein Booster: You can add Dink (Edible Gum) or Makhana (Fox Nuts). Fry them in ghee, powder them, and add them to the mixture for extra strength, especially for nursing mothers.
- Vegan Aliv Kheer: Replace dairy milk with coconut milk. Coconut milk pairs beautifully with jaggery and garden cress seeds.
Serving Suggestions:
- Best Time to Eat: Consume this kheer in the morning for breakfast. It provides a massive energy boost for the day.
- Accompaniments: This dish is rich and filling on its own. You can sprinkle some extra slivered pistachios or rose petals on top for a festive look.
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FAQs:
Q1: Can we eat Aliv Kheer every day?
Ans: Aliv seeds are potent. In winter, you can eat a small bowl daily. However, due to their heat-inducing nature, moderation is key.
Q2: Why is my milk curdling when I add jaggery?
Ans: This happens if the temperature is too high. Make sure to cool down both the boiled milk and the cooked jaggery mixture before combining them.
Q3: Is this recipe good for pregnancy?
Ans: Aliv seeds are generally avoided during pregnancy as they can cause uterine contractions. However, they are highly recommended after delivery (postpartum) to improve breast milk supply. Always consult your doctor.
Q4: Can I store the cooked Aliv mixture?
Ans: Yes! You can make a batch of the Aliv-jaggery mixture and store it in the fridge for up to 2 days. Just mix it with fresh milk when you are ready to eat.
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Aliv Kheer Recipe: Healthy Iron-Rich Winter Dessert
Ingredients
- Aliv Seeds Garden Cress: 2 heaped tsp (soaked in water for 2 hours)
- Milk: 500 ml Cow’s milk is preferred
- Jaggery Gul: 4 tsp (grated or crushed)
- Ghee Clarified Butter: ½ tsp
- Dry Fruits: Almonds Cashews, Pistachios (chopped)
- Cardamom Velchi: 3 pods (crushed) or ½ tsp powder
- Nutmeg Jaiphal: A small pinch (grated)
- Water: A splash for cooking jaggery
Instructions
- Soak the Seeds: Take 2 teaspoons of Aliv seeds and soak them in enough water for at least 1 to 2 hours. They will swell up and become jelly-like.
- Roast Dry Fruits: Heat ½ tsp of ghee in a pan. Lightly roast the chopped almonds, cashews, and pistachios until golden.
- Prepare the Milk Base: Pour 500 ml of milk into the pan with the roasted nuts. Bring it to a boil.
- Add Flavour: Add a pinch of nutmeg and crushed cardamom to the boiling milk. Let it boil for 2-3 minutes so the flavours absorb. Turn off the heat and set the milk aside to cool down completely.
- Cook Aliv and Jaggery: In a separate pan (kadhai), add the soaked Aliv seeds and the grated jaggery. Add a tiny splash of water.
- Simmer: Cook this mixture on medium heat for 5-7 minutes. The jaggery will melt, and the mixture will thicken. Turn off the flame.
- Cool Down: This is the most important step for this Aliv Kheer recipe. Allow the Aliv-jaggery mixture to cool down completely.
- Mix and Serve: Once both the milk and the Aliv mixture are at room temperature, take a serving bowl. Add about 2 spoons of the thick Aliv mixture and pour the milk over it. Stir well and enjoy!
