Khas Khas Halwa Recipe
Khus Khus Halwa Recipe
Khas khas ka halwa is made from khas khas, badaam & milk. Khas Khas is also known as Poppy seeds in English, Post in Hindi, and gasagasalu in Telugu. Thus, khas ka halwa is also known as Post ka Halwa in Himachal Pradesh, Khas Khas Jo Seero in Sindh & Gasagasala Halwa in Telugu.
This is a popular dessert in India that is very easy to make. This halwa is quite different in taste as compared to the veteran ones.
Khas ka halwa is highly nutritious as it contains iron, calcium, phosphorus, and zinc. This dessert is panacea(ram baan aushadhi) to those having frequent headaches. It is usually consumed in winters as its effect(taseer) is hot.
This halwa can be served hot or cold.
Soaking Time:
4 Hours
Preparation Time:
5 Minutes
Cooking Time:
15 Minutes
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Ingredients (Servings - 4 people)
- Khas Khas – 125g
- Almonds(Badam) – 50g or 2 tablespoon
- Milk – ½ kg
- Sugar – 200g
- Ghee – 1 tablespoon
- Saffron(Kesar) – ¼ teaspoon or 10-15 strands
- Elaichi Powder – ½ teaspoon
- Pistachios(Pista), crushed – 1 teaspoon, for garnishing
How to make Khas Khas Halwa
Initial Preparation
- Soak khas khas in water for 3 to 4 hours.
- Soak almonds for 3 to 4 hours.
- Peel off the skin of almonds.
- Wash khas khas 3 to 4 times in the water with the help of a tea strainer.
Grinding
- Grind khas khas and ½ bowl milk in a mixer. Keep aside.
- Coarsely grind almonds in a mixer.
Preparing Halwa
- Take a non-stick kadhai and add 1 tablespoon ghee on a medium flame.
- Add grinded khas khas and badam and allow them to cook for 7 to 8 minutes.
- Now add kesar and milk. Cook on medium flame and keep stirring it continuously.
- When the halwa starts becoming thick, add sugar to it and keep on stirring continuously.
- When the halwa starts leaving the kadai, switch off the flame.
- Garnish the halwa with pista and elaichi powder.
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Khas Khas Halwa Recipe Tips
which add magic to your recipe!!!
Tip 1
Wash khas khas 3 to 4 times in the water with the help of a tea strainer.
Tip 2
Adding kesar to the halwa, enhances its flavor and color.
Tip 3
This dessert can be consumed hot or cold.
Tip 4
This dessert is panacea(ram baan aushadhi) to those having frequent headaches.
Tip 5
It is usually consumed in winters as its effect(taseer) is hot.
Tip 6
Do not overcook the halwa otherwise, it will become dry. Also, it will decrease the taste of the halwa.
Recipe Card
Khas Khas Halwa
Ingredients
- 125 g Khas Khas
- 50 g Almonds(Badam)
- ½ Kg Milk
- 200 g Sugar
- 1 tablespoon Ghee
- ¼ teaspoon Saffron(Kesar)
- ½ teaspoon Elaichi Powder
- 1 teaspoon Pistachios(Pista), crushed
Instructions
Initial Preparation
- Soak khas khas in water for 3 to 4 hours.Soak almonds for 3 to 4 hours.
- Peel off the skin of almonds.
- Wash khas khas 3 to 4 times in the water with the help of a tea strainer.
Grinding
- Grind khas khas and ½ bowl milk in a mixer. Keep aside.
- Coarsely grind almonds in a mixer.
Preparing Halwa
- Take a non-stick kadhai and add 1 tablespoon ghee on a medium flame.
- Add grinded khas khas and badam and allow them to cook for 7 to 8 minutes.
- Now add kesar and milk. Cook on medium flame and keep stirring it continuously.
- When the halwa starts becoming thick, add sugar to it and keep on stirring continuously.
- When the halwa starts leaving the kadai, switch off the flame. Garnish the halwa with pista and elaichi powder.