Name: Halim ladoo recipe by Deepa Gad at BetterButter
Prep time: 150 min
Cook time: 20 min
Total time: 170 min
Yield: 6
Ingredients: Scraped coconut 2 cup; Gaggery 3/4 cup; Seedless dates 1/2 cup; Haleem 1/2 cup; Coconut water 3/4 cup; Cardomom powder 1 tsp; Garnishing : fresh coconut pieces

ABOUT Halim ladoo RECIPE

Haleem is an important source of iron, folic acid, calcium, Vitamin C, E & A. Because of its high iron and protein content. It is very easy & quick recipe.

Ingredients Serving: 6

Scraped coconut 2 cup
Gaggery 3/4 cup
Seedless dates 1/2 cup
Haleem 1/2 cup
Coconut water 3/4 cup
Cardomom powder 1 tsp
Garnishing : fresh coconut pieces

Instructions

Soak haleem seeds in more than 3/4 cup coconut water for about 2 hours until they get swollen.
Scrap the coconut and cut jaggery into small pieces.
Take scraped coconut, jaggery, and soaked haleem in a non stick heavy bottom pan.
Mix well and cook it on medium flame.
Stir & cook till the mixture becomes thick and Starts leaving the sides of the pan.
Add seedless dates in small pieces & cardamom powder.
Mix well. Turn off the flame.
Pour the mixture in a bowl so that it cools down quickly.
The mixture is now cool so let us prepare the laddoos.
Apply a little ghee on hands, pick up the mixture and roll It.
Store in air tight container. You can use these ladoo for 2-3 days at room temperature & 10 days in fridge. (Be careful as we have used fresh coconut)

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