Halim Kheer/ Garden Cress Pudding

When we talk about the Indian dessert repertoire, we often visualise exquisite shapes, liberal toppings, tender cottage cheese, or an exorbitant lather of condensed milk. But there are certain not easily conceivable recipes which sound bewildering but taste fantastical. The Halim Kheer is one such instance of culinary uniqueness that not only has a widespread appeal but a position of reverence in ancient medicinal literature of the country.

Known as Halim in Hindi, Aliv in Marathi, and Alvi in Kannada, the dish is a pudding made from the common garden cress seeds. The garden cress plant, called Chandrashoor in India, has been amply glorified in the Ayurveda as a perfect remedy for a wide range of health conditions like anaemia, diabetes, hypertension, and immune disorders. The seeds are rich in vitamins, protein, iron, and folic acid. The cress seeds also contain a certain group of phytochemicals that resemble oestrogen and therefore help in regulating menstrual cycles and promoting milk production in breastfeeding mothers. This makes Halim a compulsory dietary intake for new mothers in many Indian cultures.

To make a sumptuous bowl of the Halim Kheer, the seeds are first soaked in water till they plump up. Meanwhile, milk is brought to a boil in a pan and then the seeds are added, along with cardamom powder and some saffron strands to produce an occasional golden tinge. The milk and seed mixture thickens on low heat till smooth and lusciously creamy, which is when the sweetener is added. There is a wide range of sweetening agents used across the nation, starting from regular sugar to honey and jaggery. The pudding is topped with a munificent number of slivered almonds and pistachios, making it a perfect bowl of nutrition and taste.