Aliv Kheer Recipe: Healthy Iron-Rich Winter Dessert
Discover the authentic Aliv Kheer recipe (Garden Cress Pudding). A healthy, iron-rich winter dessert with jaggery. Perfect for immunity and new moms!
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!