Ingredients
Poppy Seeds (Khus-khus) - 1 cup
Milk - 3 cups
Sugar - 1 cup
Ghee - 1/2 cup
Nutmeg Powder - 1 pinch
Elaichi Powder - 1 pinch
Salt - 1 small pinch
Procedure
Powder the khus-khus in a mixer jar in little quantities. Grind further more to form a paste like consistency. Do not add water or milk. It automatically oozes out its own oil and forms a coarse paste. Do the same for the entire quantity of poppy seeds.
In a heavy bottom kadai, add the coarsely ground khus-khus, milk, sugar, and a little pinch of salt (or just one small crystal of rock salt). Mix well together so no lumps are formed. Keep stirring.
Stir continuously until it becomes thick. When it starts spluttering, close with lid and stir now and then keeping in low medium flame.
Add ghee little by little and stir continuously until it oozes out and the halwa is not sticky to wet fingers.
Add a pinch of nutmeg powder and cardamom (elaichi) powder. Mix well and switch off the flame.
Khus-khus halwa is ready to serve.
It stays good in an airtight container for up to 5-6 days. Use dry spoons (not wet spoons) to scoop and serve.
This is a very traditional sweet in our homes and not to be missed on special and festive occasions. A mother's gift to her married daughter when she visits her place.
Notes:
Khus-khus is a body coolant and helps maintain the body heat. This halwa is a rich and delicious dessert and can be had a spoonful in empty stomach if you feel your body is too heated up.
Alternative method to do this halwa is to soak khus-khus in water for 2 hours, drain it, and grind it along with milk to form a coarse paste and continue with the same process as above.
You can also do the pressure cooker method for making this halwa. Soak khus-khus in water for 2 hours. Drain and grind to a coarse paste with enough milk. Add the coarse khus-khus paste, rest of the milk, and sugar in a vessel and pressure cook for 10 minutes. Cool and then transfer to a kadai and continue cooking, stirring continuously, until the halwa is done. Add the rest of the ingredients in the process as mentioned.
Milk can be substituted completely with water or half and half (that is half quantity of milk and half quantity of water). Using entirely milk gives an extra special richness to the dessert.
Adjust sugar according to your taste. You can vary it up to 1/4 cup more or less.
Powdered jaggery can be substituted for sugar.
Poppy Seeds (Khus-khus) - 1 cup
Milk - 3 cups
Sugar - 1 cup
Ghee - 1/2 cup
Nutmeg Powder - 1 pinch
Elaichi Powder - 1 pinch
Salt - 1 small pinch
Procedure
Powder the khus-khus in a mixer jar in little quantities. Grind further more to form a paste like consistency. Do not add water or milk. It automatically oozes out its own oil and forms a coarse paste. Do the same for the entire quantity of poppy seeds.
In a heavy bottom kadai, add the coarsely ground khus-khus, milk, sugar, and a little pinch of salt (or just one small crystal of rock salt). Mix well together so no lumps are formed. Keep stirring.
Stir continuously until it becomes thick. When it starts spluttering, close with lid and stir now and then keeping in low medium flame.
Add ghee little by little and stir continuously until it oozes out and the halwa is not sticky to wet fingers.
Add a pinch of nutmeg powder and cardamom (elaichi) powder. Mix well and switch off the flame.
Khus-khus halwa is ready to serve.
It stays good in an airtight container for up to 5-6 days. Use dry spoons (not wet spoons) to scoop and serve.
This is a very traditional sweet in our homes and not to be missed on special and festive occasions. A mother's gift to her married daughter when she visits her place.
Notes:
Khus-khus is a body coolant and helps maintain the body heat. This halwa is a rich and delicious dessert and can be had a spoonful in empty stomach if you feel your body is too heated up.
Alternative method to do this halwa is to soak khus-khus in water for 2 hours, drain it, and grind it along with milk to form a coarse paste and continue with the same process as above.
You can also do the pressure cooker method for making this halwa. Soak khus-khus in water for 2 hours. Drain and grind to a coarse paste with enough milk. Add the coarse khus-khus paste, rest of the milk, and sugar in a vessel and pressure cook for 10 minutes. Cool and then transfer to a kadai and continue cooking, stirring continuously, until the halwa is done. Add the rest of the ingredients in the process as mentioned.
Milk can be substituted completely with water or half and half (that is half quantity of milk and half quantity of water). Using entirely milk gives an extra special richness to the dessert.
Adjust sugar according to your taste. You can vary it up to 1/4 cup more or less.
Powdered jaggery can be substituted for sugar.
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