Khaskhas Halawa (Poppy Seeds Pudding)
A healthy and nutritious dessert made with poppy seeds.
Poppy seeds are known as Khaskhas in Sanskrit and Khaskhas or Post in Hindi. The Khaskhas plant is grown in western Asia, including western regions of India. The seeds are used in various cuisines around the world - in the US as a topping on sweets or breads, in Europe as stuffing in sweets, and in India as a thickener in soups, bhaji, and sweets. Poppy seeds contains high levels of minerals, vitamins, and many plant-derived antioxidants. Poppy seed halawa is also a very good source of energy, making it a great breakfast or healthy snack, especially for an active lifestyle or for children and new mothers.
- 2 cups Khaskhas (poppy seeds)
- 3/4 cup Ghee
- 2 cups Milk
- 1.5 cups Sugar
- 1 tablespoon (optional) chopped almonds or any other nut
- 1/2 teaspoon (optional) Cardamom powder
- 4 cups Water
Soak 2 cups of khaskhas in 4 cups water for 4 to 5 hours. I have used white khaskhas but black khaskhas works as well.
Pour the pre-soaked khaskhas into a colander to remove the water.
Pour the khaskhas into a blender and add 1/4 cup of milk.
Grind it into a fine thick paste.
Heat a heavy-bottom pan on medium-high heat and add ghee.
Once the ghee has melted, add in the khaskhas paste.
Mix the ghee and khaskhas well.
Roast the mixture on medium heat for about 10 minutes, stirring continuously.
The color of the mixture will start to turn brownish-pink.
Add in the remaining milk and let the mixture simmer on medium heat for about 5 minutes, stirring frequently.
Add sugar and cardamom powder (optional) and mix well.
Let it simmer for about 10 minutes on medium heat, stirring frequently.
Within 3 to 4 minutes, the mixture will start to thicken and turn redish-brown.
When the mixture is thick and starts to leave the sides of the pan, the halawa is ready. Turn off the heat.
Garnish with chopped almonds or other nuts.
Serve warm for breakfast, dessert, or a snack anytime!
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