Khas Khas Ka Halwa Recipe
Khas Khas Halwa, or Poppy Seeds Halwa, is a delightful and highly nutritious dessert that stands out among others. This Indian sweet is made with poppy seeds and enriched with a generous mix of dry fruits. It’s a flavorful and comforting dish that perfectly rounds off any dinner or lunch gathering. Pairing nuts, ice cream, and Khas Khas creates an irresistible combination. Give it a try, and you'll find yourself craving more!
Ingredients
For Khas Khas Halwa
- 100 gram Poppy Seeds
- 100 gram Sugar
- 250 gram Milk
- 70 gram Desi Ghee
- 4 Green Cardamom
To Caramalize Almonds:
- 100 gram Almonds
- 35 ml Water
- 40 gram Sugar
To Caramalize Pistachios:
- 100 gram Pistachios
- 35 ml Water
- 40 gram Sugar
Instructions
Prepare Khas Khas ka Halwa:
- Soak the khas khas one day before or soak it in warm water for 4 to 5 hours.
- When soaked grind it adds milk if needed.
- When it will come in smooth form, roast it in the ghee till light brown in colour.
- Now add milk and keep mixing it and make sure khas khas do not stick to the bottom.
- Now add sugar and cardamom powder into it and keep mixing it and when it becomes thick remove it from flame and store it in a cool place.
Prepare Caramelized Almond:
- Roast the almonds at 170 for 14 minutes.
- In the pan add sugar and water together and keep it on slow flame.
- Bring it to 119 degree and the add roasted almonds into the pan and start mixing it using a wooden spatula.
- When its caramelized remove it on silicon met and add little bit of butter into it and mix it to keep the nuts separate.
- Sprinkle a pinch of sea salt on top. When it cools down, store in an airtight container.
Prepare Caramelized Pista:
- Roast the pista at 160 for 10 mins.
- In the pan add sugar and water together and keep it on slow flame.
- Bring it to 119 degree and the add roasted almond into the pan and start mixing it using wooden spatula.
- When its caramelized remove it on silicon met and add little bit of butter into it and mix it to keep the nuts separate.
- Sprinkle a pinch of sea salt on top. When it cools down, store in an airtight container
- Serve with Ice cream.
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