Poppy seeds halwa/khuskhus ka halwa is one of the important festival dishes in our family. Lot’s of patience is required to make this recipe but the finished product will be out of the world.
Pre-soaking the poppy seeds is required to this dish, so plan accordingly.
Let’s see the procedure,
[recipe title=”poppy seeds halwa” servings=”5″ time=”60mins” difficulty=”medium”]
|Poppy seeds||1 cup|
|Sugar||1 ¼th cup|
Soak the poppy seeds overnight with enough water. Next day add the drained poppy seeds into the grinder along with milk and grind it for about 20 minutes or until a smooth paste ( when you rub it with fingers it resemble like a curdled milk). Add the ground mixture to a wide pan and place it over on medium flame, mix well occasionally till the water evaporates, the mixture tends to splutter so use a long spoon. Once the liquid evaporates add the sugar and mix well, it takes around 10 minutes, after 10 minutes the mixture will thicken and form into a ball, now add the ghee and mix well.
The halwa looks slight brown in color, that is the correct stage for the perfect halwa. Switch off the flame and serve.