Halim kheer, also known as Garden Cress Seed Pudding, has its roots in traditional Indian cuisine. Garden cress seeds, known as "halim" or "aliv" in various Indian languages, are highly regarded for their nutritional value and medicinal properties. Historically, these seeds have been used in Ayurvedic medicine for their health benefits, including boosting immunity, improving digestion, and enhancing skin health.
Ingredients:
Halim seeds:15 gm
Vashishti A2 Cow Ghee: 1 tbsp
Milk 500 ml
Jaggery: 20 gm
Cardamom powder: 3 gm
Almonds: 4
Vashishti Cashews: 4
Walnuts: 4
Saffron strands: a pinch (optional)
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Instructions:
Soak halim seeds in water overnight.
Boil milk in a pan.
Add saffron strands if using.
Finely chop almonds, cashews, and walnuts. Set aside some almonds for garnishing.
Add the chopped nuts to the boiling milk.
Add the soaked halim seeds to the milk.
Stir and cook on medium-low heat, stirring occasionally.
Cook until the milk reduces to half.
Add jaggery and cardamom powder, stir well.
Serve hot in a dessert bowl, garnished with the reserved almonds.
Enjoy your simple and delicious halim seeds dessert!
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