The texture of this halwa is slightily different from other goey halwa recipes.This is more like sheera in texture.Halwa Recipes are sure easy when it comes to first timers and beginners as its difficult to flop it with so much of ghee and also it does not involve any major consistency checks.
Khas Khas Halwa Recipe
Recipe Category: Sweets | Recipe Cuisine: Indian
Poppy Seeds – 1/2 cup levelled
Sugar – 1/4 cup heaped
Ghee – 1/4 cup melted
Nutmeg powdered – a tiny pinch
Water – as needed
- Soak poppy seeds for 2 hrs with enough water till immersing level.Strain and rinse it once.
- Now transfer the poppy seeds to a mixer jar with little water and grind to a semi fine paste.Transfer the paste to a heavy bottomed kadai.I rinsed the jar and add the water too.You can add little more water too.
- Let it boil and cook for 5mins till raw smell leaves.Then add sugar.Keep cooking.
- The paste will become thick in few mins with no moisture content.
- Add this stage add half of ghee.
- Keep cooking for 5mins then add remaining ghee and keep stirring in low medium flame.Keep cooking until ghee starts to ooze out a the edges like below.
- Keep cooking until it becomes browned and ghee starts to ooze out at the edges.This is the right stage.It will look dry.
- Add nutmeg powder,give a quick mix and switch off.
Cool down and store in airtight container.
- Once the ghee starts to ooze out add nutmeg powder, cook for 2mins then switch it off.
- You can store this halwa in room temperature for about a week.Just heat it up before you serve to have it hot / warm, the ghee will also melt.
- I did not add any nuts as she suggested, just garnished with roasted cucumber seeds.
- She also said nutmeg powder is the best combo for this halwa.
- Though the halwa was not goey lookwise it was moist and drenched in ghee, every spoon was sure a bliss.