Aleev Kheer / Haleem Kheer

Sonali Raut

May 25, 2022
Cuisine: Indian

Every family has a “heirloom” post partum recipe healing recipe, usually passed down in the family…generation by generation.

This is one of ours. What’s interesting is that this recipe is also perfect for winters or even monsoons when the climate turns a little cooler.

Made with simple ingredients, its super easy to make.

The Aleev as known  in Marathi, Halim in Hindi or Garden Cress in English…is actually a nutritional bomb. Loaded in fat, calcium, folic acid it also help to combat constipation issues.

Dalia or Bulgur.. easy to digest and also a great tummy filler.

Ghee…good fat especially during winters.

Jaggery..who needs refined sugar when we have this natural sweetener.

Fresh Coconut…again loaded with good fat and fibre.


  • 1 Tbsp Ghee

    2 1/2 tbsp Dalia (bulgur)

    2 tbsp Aleev (Haleem or Watercress)

    1 tbsp jaggery

    1 tbsp grated fresh coconut

    1/2 tsp Cardamom powder

    1 cup milk

    a few sliced Almonds



  • 01

    Heat ghee in a pan. 

  • 02

    Add the Dalia and roast it for a minute.

  • 03

    Add 1 cup of water and cook till all the water is absorbed.

  • 04

    Add the Aleev and mix.

  • 05

    Pour 1 cup water and the jaggery along with the cardamom powder and cook for 3 to 4 mins.

  • 06

    Add the sliced Almonds and fresh coconut and simmer for a minute. Take it off the heat.

  • 07

    Add 1 cup warm milk and mix. Do not boil again as the milk might split.

The fresh coconut is entirely optional but it does enhances the taste of the kheer.

You can make the kheer in advance and keep, just don’t add the milk. Because of the jaggery there is a possibility of the milk splitting. 

At the time of serving simply heat the kheer, pour the warm milk mix and serve.