Khas Khas ka Halwa(Poppy Seeds Halwa)
Khas Khas ka Halwa is a decadent Indian desert made during winter months. Easy dessert recipe made with Poppy Seeds, milk, sugar and ghee.
Servings: 5
Ingredients
- 1 cup poppy seeds
- ¾ cup sugar
- 2 cups milk
- 3 cardamom pods
- 5 teaspoons ghee
- few almonds and cashew
Instructions
- Wash the poppy seeds by rubbing it. Repeat 2 -3 times and soak the poppy seeds for atleast three hours
- After three hours, rinse it again and drain the water.
- Transfer the soaked poppy seeds in to a blender. add little water and make a coarse paste. Do not make smooth paste, it should be slightly coarse.
- To a small pan add two teaspoons of ghee and the nuts and fry till light golden. Set a side.
- Heat a wide pan and add two teaspoon of ghee and let it melt. Now add the poppy seeds paste and milk and mix it well with out any lumps.
- Cook it for 10 minutes in medium flame, mixing often.
- Now add the sugar and cook till most of the moisture is evaporated. It will take about 15 -18 minutes in medium to high flame. Add two teaspoons of ghee and cook for couple more minutes till the halwa leaves the pan. Turn off the stove when the halwa is slightly moist, this is important as halwa will thicken as it cools.
- Add crushed cardamom and pan fried nuts. Mix and enjoy the halwa.
Notes
The halwa stays fresh for 3-4 days at room temperature and 7-10 days in the refrigerator.
Cardamom is optional.