Once I tasted this yummy soft jaggery coated Indian ladoos at one of my aunt’s place. These are highly nutritional ladoos given to the lactating mothers in India. Well known as watercress seeds, contains significant amounts of iron, calcium, iodine, and folic acid, in addition to vitamins A and C. It’s rich in minerals thereby fights cancer. Also watercress leaves or plants are used in salad, soups and sandwiches. It has a peppery flavor and delicate crunch when eaten fresh. It has also been used as a remedy against anemia, eczema, kidney and liver disorders, tuberculosis, boils, warts and tumors. Watercress has more iron compared to spinach, more calcium than milk and three times as much Vitamin E as lettuce. It’s packed with vitamins A and C, and is low in calories.
So now when the festivals season has begun why not add this not so known debut member to your Meal Plan?
- 100 gms aliv seed (watercress seed) + ½ cup water
- 50 gms desiccated coconut flakes
- 1 tbsp oil
- 50 gms grated jaggery
- 2 tsp semolina
- 1 tsp cardamom powder
- 8 to 10 cashews
- a pinch of salt
- Soak aliv seeds (watercress seed) in half a cup water overnight Or for 3 hours. Just check if the seeds consists of any impurities. Once the seed puff up they are good to be used.
- Now take a pan/ vessel add oil. Place on low heat once oil is hot. Add the soaked seed + water.
- Quickly add grated jaggery, desiccated coconut and cashew nuts. Stir all nicely allow to cook for 5 to 6 mins. The mixture will start thickening add salt, cardamom powder and semolina.
- Keep stirring all the while on low heat. The mixture will start leaving the edges of the pan. It will start drying. Once it reaches the stage where you are finding difficulty to move your spatula. Stop allow the mixture to cool down.
- Rub some oil on your palm. Now divide the mixture into small balls about an inch size. Roll them to round shape and volla you have made such superciliously delicious ladoos.