Also known as: Halim, Aliv, Chandrasura, Holan (regional names vary).
Scientific name:Lepidium sativum (Garden Cress).
What it’s known for: When soaked, the seeds release natural mucilage and form a clear gel around each seed.
How it’s used: Soak 1–2 tsp in water 15–20 min until gelled, then add to milk drinks, falooda-style desserts, kheer/pudding, smoothies, oats, and yogurt for texture.
Traditional recipe use: Common in Halim/Aliv Ladoo and similar sweet preparations (soak first, then cook/mix).
Growing use: Can also be used for sprouting/growing cress microgreens.
Awafi Mill quality: Whole seeds—carefully cleaned and packed pure (no additives, no preservatives). Store airtight in a cool, dry place.
