Khas-Khas ka Halwa Recipe - Post ka Halwa recipe

Uploaded by NishaMadhulika on 30.12.2012

Namaskar Welcome to
Today we will make khus khus halwa.
Khus khus halwa is very energetic.
Khus khus halwa makes a new mother healthy and gives power.
Prefer making khus khus halwa in winters.
Let’s see what all ingredients are required for making khus khus halwa.
Poppy seeds - 100 grams (3/4 cup)
Sugar - 150 grams (3/4 cup)
Milk - 1 cup
Ghee - 1/3 cup
Green cardamom - 4
Almonds - 5-6
For making khas khas halwa we have soaked poppy seed 4-5 hours prior bringing them in use.
Now fine grind the soaked poppy seeds and make a fine paste.
Take poppy seeds in a jar.
Add 4-5 tsp milk as well so that it becomes easy in grinding them.
Make sure paste is finely grinned.
Add more milk if required.
It takes some time in finely grinding the poppy seeds.
Fine paste of poppy seeds is ready.
Now take the paste in pan and roast it.
Turn on the gas and ass half of the ghee.
Let the ghee melt
Now add paste into it.
Roast on medium flame until it changes color and smells good.
Add 1 tsp more ghee.
Keep stirring constantly as it has the tendency of sticking.
Paste has turned little brown in color.
It took 20 minutes in roasting this much quantity of khus khus.
Turn off the gas.
Take out paste in a bowl.
Prepare sugar syrup in pan.
Add milk and sugar in pan.
Turn on the gas.
Cook until sugar melts completely and milk starts boiling.
Make power from cardamom and cut almonds thinly.
Increase or decrease the quantity of sugar as per your taste.
Milk has started boiling now add khus khus paste into it.
Cook on medium flame until it turns viscous.
Keep stirring after every 1-2 minutes.
Halwa has turned viscous, now add cardamom powder and mix nicely.
Take out halwa in a plate.
Add rest of the ghee on top the halwa.
Add ghee as per your preference.
Garnish with thinly sliced almonds.
Tempting and luscious khus khus halwa is ready.
It can be stored for up to 7 days in refrigerator.
Try making this recipe at your home and share your experiences with us.
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