The postpartum period is a transformative journey that requires special attention to nutrition for both recovery and nurturing your newborn. 


A well-balanced postpartum diet is vital to replenish lost nutrients, support healing, and sustain your energy levels. Prioritize foods rich in iron, calcium, protein, healthy fats, and fiber. Incorporate a variety of whole grains, lean proteins, dairy products, fruits, and vegetables. Hydration is equally essential, especially if you’re breastfeeding. Along with physical recovery, postpartum nutrition contributes to emotional well-being.


Recipes for Nourishing Postpartum Recovery:


  1. 1 cup yellow moong dal (split and skinned)
  2. 1/2 cup ghee (clarified butter)
  3. 1 cup sugar
  4. 1 teaspoon cardamom powder
  5. 4 cups milk
  6. Chopped nuts (almonds, cashews, pistachios) for garnish
  7. Saffron strands (optional)
  8. A pinch of edible orange food color (optional)


  • Wash the moong dal thoroughly and soak it in water for about 2 hours. Drain the water afterward.
  • Grind the soaked moong dal into a coarse paste without adding water. You can use a food processor or grinder for this.
  • In a heavy-bottomed pan, heat the ghee over medium heat. Add the ground moong dal and sauté it, stirring continuously, until it turns golden brown and you can smell a nutty aroma. This could take about 15-20 minutes.
  • Meanwhile, in a separate pan, bring the milk to a boil.
  • Once the moong dal is roasted well, carefully pour in the hot milk. Be cautious, as it may splutter.
  • Stir the mixture well and cook on medium-low heat until the moong dal absorbs the milk and becomes soft. This might take around 10-15 minutes.
  • Add sugar to the mixture and continue cooking, stirring frequently, until the sugar dissolves and the mixture thickens.
  • Add cardamom powder and a pinch of saffron strands (if using) for flavor and color. You can also add a small amount of edible orange food color for a vibrant look.
  • Keep cooking the mixture on low heat, stirring continuously, until the halwa starts leaving the sides of the pan and becomes a glossy mass. This could take around 20-25 minutes.
  • In a separate pan, heat a little ghee and sauté the chopped nuts until they turn golden.
  • Add the sautéed nuts to the halwa and mix well.
  • Remove from heat and let the halwa cool slightly before serving.


  • 1 cup fenugreek (methi) seeds
  • 1 cup almonds, finely chopped
  • 1/2 cup jaggery or dates, finely chopped
  • 1/4 cup ghee
  • 1 teaspoon cardamom powder


  1. Dry roast the fenugreek seeds until they turn aromatic and slightly browned. Let them cool.
  2. Grind the roasted fenugreek seeds to a fine powder.
  3. In a bowl, mix the fenugreek powder, chopped almonds, jaggery or dates, ghee, and cardamom powder.
  4. Roll the mixture into small energy bites or ladoos.
  5. These fenugreek-rich ladoos provide essential nutrients and energy for postpartum recovery.
    1. Ingredients:
  • 1 cup white sesame seeds (til)
  • 1 cup grated or crumbled jaggery (gur)
  • 1/4 teaspoon cardamom powder (optional)
  • 2 tablespoons ghee (clarified butter)
  • Chopped nuts (almonds, cashews, etc.) for garnish (optional)


  1. Dry Roasting Sesame Seeds:
    • Heat a heavy-bottomed pan over medium heat.
    • Add the sesame seeds to the pan and dry roast them, stirring continuously to prevent burning.
    • Roast until the sesame seeds turn golden and release a nutty aroma. This should take around 5-7 minutes. Remove from heat and set aside.
  1. Preparing Jaggery Syrup:
    • In the same pan, melt the ghee over low heat.
    • Add the grated jaggery to the pan and allow it to melt, stirring occasionally. Cook until the jaggery melts completely and forms a syrup.
    • To test the consistency, drop a small amount of the syrup into a bowl of water. It should form a soft ball when pressed between your fingers. This indicates that the syrup is ready.
  1. Mixing Sesame Seeds and Jaggery:
    • Once the jaggery syrup reaches the desired consistency, add the roasted sesame seeds and cardamom powder (if using) to the pan. Mix well to combine.
  1. Shaping Laddus:
    • Allow the mixture to cool slightly so you can handle it comfortably.
    • Grease your palms with a little ghee to prevent sticking.
    • Take small portions of the mixture and shape them into round laddus by pressing and rolling between your palms. If the mixture is too hot to handle, you can also use a little water to moisten your palms.
  1. Garnishing (Optional):
    • If desired, press chopped nuts onto the surface of each laddu while shaping them.
  1. Allow to Set:
    • Place the shaped laddus on a plate or tray to cool and set completely. They will firm up as they cool down.
  1. Store:
    • Once the Til Laddus are completely cooled and set, store them in an airtight container at room temperature.

Til Laddus are not only delicious but also provide the nutritional benefits of sesame seeds and jaggery. Sesame seeds are a good source of essential nutrients like calcium, iron, and healthy fats. Jaggery is a natural sweetener that contains iron and other minerals.

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