Poppy seed/ Khus-khus halwa

This is a princely delight, right from the house of Mewars. Only thing, in those olden days, without the mixer jar, one had to grind it on a stone, using one's muscle power. Well, I've also done that to grind masalas for sambar/ rasam/ kootu/ chutney on a stone, We had a flat stone, on which the masala to grind is put, then roll it with a stone, somewhat like a big rolling pin, only no thin part to roll. We've to hold tightly from two sides to the long round stone, keep pushing with one hand, the ingredient to the center, and keep grinding. In the beginning, our fingers used to get crushed. My hubby always used to say, the thogayal/ chutneys ground on the stone is tastier than what I grind in the mixer jar. Sadly, such stones are almost non-existent now.

Now to come back to the recipe, we know that khus-khus needs to be soaked for hours, before it can be ground to a fine paste. For this recipe too, poppy seeds need to be soaked overnight in enough water, the water is strained and then poppy seeds are finely ground to a paste for this recipe.

INGREDIENTS

poppy seed paste 1 cup

ghee  1/2 cup

milk  1 cup

sugar 1/4-1/2 cup as per taste

nuts and raisins as desired

cardamom pdr  1/2 tsp

METHOD

In a heavy kadai, heat ghee, add the ground poppy seed paste, keep stirring, as it shouldn't get stuck to the bottom and get burnt. 

as you keep stirring, the mixture will thicken as it gets cooked, add 1 cup milk, keep stirring till the milk is fully absorbed.

Then time to add sugar, again keep stirring, till the sugar melts and is absorbed. 

Now add cardamom pdr, some raisins, nuts, mix well. You may also add chironji if you like.

Once the halwa completely leaves the sides of the kadai, remove to a serving bowl, garnish with nuts to serve.

 

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