Aliv Kheer Recipe – Garden Cress Seed Pudding with Milk & Cardamom

Last Updated on 2 months by Neha Deshmukh

Aliv Kheer Recipe – Garden Cress Seed Pudding with Milk & Cardamom

Introduction

There’s just something so comforting about a warm bowl of kheer, isn’t there? It’s the kind of dessert that feels like a hug in a bowl. Today, I’m sharing a slightly unusual, but incredibly delicious version – Aliv Kheer! This creamy pudding is made with tiny, power-packed Aliv seeds (garden cress seeds) and flavored with cardamom. It’s a recipe my nani (grandmother) used to make, and it always brings back such lovely memories. It’s surprisingly easy to make, and I think you’ll absolutely love it.

Why You’ll Love This Recipe

This Aliv Kheer isn’t just delicious; it’s also wonderfully nourishing. Aliv seeds are packed with goodness, and this kheer is a lovely way to incorporate them into your diet. Plus, it’s a quick dessert – ready in under 40 minutes! It’s perfect for a cozy night in, a festive treat, or just when you need a little something sweet.

Ingredients

Here’s what you’ll need to make this comforting Aliv Kheer:

• 1 tablespoon Aliv (Garden Cress Seeds)
• 0.5 liter Milk (about 2 cups)
• 4 teaspoons Sugar (or to taste)
• 1 pinch Cardamom Powder

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Aliv (Garden Cress Seeds): Benefits & Regional Uses

Aliv seeds are tiny but mighty! They’re a good source of iron, calcium, and fiber. In Ayurveda, they’re known for their warming properties. You’ll find Aliv used in various Indian dishes, especially during the winter months. They’re often added to vegetable dishes, dals, and even ladoos.

Milk: Full Fat vs. Toned Milk – Which to Use?

I prefer using full-fat milk (about 3.25% milkfat) for a richer, creamier kheer. However, toned milk (lower fat content) will work just fine if you’re watching your fat intake. Just be aware that the kheer might be slightly less creamy. About 500ml of milk is perfect for this recipe.

Cardamom: Freshly Ground vs. Store-Bought

Freshly ground cardamom is always best! The aroma and flavor are so much more vibrant. If you have whole cardamom pods, lightly toast them in a dry pan for a minute, then grind them using a spice grinder or mortar and pestle. But store-bought cardamom powder works in a pinch, too.

Sugar: Adjusting Sweetness Levels

The amount of sugar is really up to your preference. I find 4 teaspoons perfect for a balanced sweetness, but feel free to adjust it to your liking. You can always add more, but you can’t take it away!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, take a large bowl and add 1 tablespoon of Aliv seeds. Pour in about ½ cup (120ml) of water, give it a good stir, and let it sit for about 30 minutes. This allows the seeds to expand and become nice and plump. You’ll notice they get a little gelatinous – that’s exactly what we want!
2. Now, in a saucepan, pour in the 0.5 liters of milk. Place it over medium heat and bring it to a gentle boil. Once boiling, reduce the heat to low and let it simmer for 7-8 minutes. This helps to thicken the milk slightly.
3. Time to add the soaked Aliv seeds! Pour the seeds (along with the water they soaked in) into the simmering milk. Stir well to combine and cook for another 5 minutes, stirring occasionally. You’ll see the kheer starting to thicken a bit more.
4. Next, add the 4 teaspoons of sugar and the pinch of cardamom powder. Stir well until the sugar dissolves completely. Continue to cook for another 5 minutes, stirring frequently, until the kheer reaches a lovely, slightly thicker consistency – think a little thicker than masala milk.
5. Finally, remove the kheer from the heat and serve it hot! You can garnish it with some chopped dry fruits like almonds or pistachios if you like.

Expert Tips

A few little things to keep in mind for the perfect Aliv Kheer.

Soaking the Aliv Seeds for Optimal Texture

Don’t skip the soaking step! It’s crucial for getting the right texture. Soaking softens the seeds and allows them to release their natural gelling properties, making the kheer creamy and smooth.

Achieving the Perfect Kheer Consistency

The key to a good kheer is the consistency. You want it thick enough to coat the back of a spoon, but not so thick that it’s gluey. Keep stirring, especially towards the end, to prevent sticking and ensure even thickening.

Variations

Want to switch things up? Here are a few ideas!

Vegan Aliv Kheer (Using Plant-Based Milk)

Absolutely! You can easily make this kheer vegan by using plant-based milk like almond milk, soy milk, or oat milk. Almond milk will give it a lovely subtle flavor.

Gluten-Free Adaptation

This recipe is naturally gluten-free!

Adjusting Spice Levels – Adding Saffron or Nutmeg

Feel free to experiment with other spices. A pinch of saffron strands soaked in a tablespoon of warm milk adds a beautiful color and aroma. A tiny grating of nutmeg also works wonderfully.

Festival Adaptations – Making Aliv Kheer for Special Occasions

During festivals, I love adding a sprinkle of chopped nuts like pistachios and almonds, and sometimes even a few strands of saffron for a more festive look.

Serving Suggestions

Aliv Kheer is best served warm. It’s lovely on its own, but you can also pair it with a side of roti or paratha for a complete meal.

Storage Instructions

Leftover Aliv Kheer can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stovetop or in the microwave before serving.

FAQs

Got questions? I’ve got answers!

What are Aliv seeds and are they safe to consume during pregnancy?

Aliv seeds, also known as garden cress seeds, are tiny seeds packed with nutrients. They are generally considered safe to consume during pregnancy, but it’s always best to consult with your doctor before adding any new foods to your diet.

Can I make Aliv Kheer ahead of time?

Yes, you can! You can make the kheer a day or two in advance and store it in the refrigerator. It might thicken slightly upon standing, so you can add a splash of milk when reheating.

How do I prevent the Aliv Kheer from sticking to the bottom of the pan?

Stirring frequently is key! Use a heavy-bottomed saucepan to help distribute the heat evenly.

What is the best way to grind cardamom for the most flavour?

Lightly toasting the cardamom pods before grinding helps to release their aroma. Use a spice grinder or mortar and pestle for the best results.

Can I use a different sweetener instead of sugar in this recipe?

Yes, you can! You can substitute sugar with other sweeteners like jaggery, honey, or maple syrup. Keep in mind that the flavor will be slightly different.