Rajan loves cooking dishes from his native Indian cuisine. He enjoys sharing his favourite recipes with his online readers.
Haleem seeds, also known as aliv or garden cress seeds, are a healthy addition to our diet.
This haleem kheer is a naturally creamy, healthy and delicious garden cress seeds pudding with several health benefits.
Try this kheer and share your experience.
Note About Leftovers
Leftover haleem kheer can be stored in the fridge for consumption later. It may absorb almost all of the milk if kept overnight. If so, add more milk to the kheer and warm it before serving.
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Alternatively, if you prefer chilled kheer, simply add chilled milk and mix.
|Prep time||Cook time||Ready in||Yields|
- 2 tsp haleem (garden cress seeds)
- 1/2 cup water
- 400 ml milk, cream removed
- 8 seedless khajoor (dates), chopped into small pieces (or use gur or sugar to taste)
- 10 almonds, soaked in water for 2 hours, then deskinned and sliced
- 10 pistachios, soaked in water for 2 hours, then deskinned and sliced
- 10 raisins
- 1/4 tsp cardamom powder
- Soak the haleem seeds in water for 4 hours.
- Put milk in a pan, keep heat on medium-high and let the milk come to a boil.
- Reduce the heat to low and add in the chopped khajoor. Mix well and stir continuously for 2-3 minutes.
- Add the soaked haleem seeds. Stir and add the sliced nuts, raisins and cardamom powder. Keep stirring and cook until the milk becomes creamy and thickens a little, about 10-12 minutes. Do not thicken it too much as the mixture will thicken as it cools down.
- Haleem kheer is ready. Transfer to bowls and serve.
© 2022 Rajan Singh Jolly