Ingredients
- Almonds (badam): ½ cup
- White poppy seeds (khas khas): 2 tbsp
- Ghee: 3 tbsp
- Milk: 1½ cups (use full-fat for richness)
- Sugar or jaggery powder: ¼ cup (adjust to taste)
- Cardamom powder: ¼ tsp
- Saffron strands: a pinch, soaked in 1 tbsp warm milk (optional)
- Chopped nuts (almonds, cashews): 1 tbsp (optional)
Preparation
Soak the almonds and poppy seeds in hot water for 3-4 hours or overnight.
Peel the almonds and grind them with the soaked poppy seeds into a smooth paste, using a little water or milk as needed.
Heat ghee in a heavy-bottomed pan over medium heat.
Add the almond-poppy seed paste and sauté on low heat for 5-6 minutes until fragrant and slightly golden.
Gradually pour in the milk while stirring continuously to avoid lumps.
Cook the mixture on low heat until it thickens and begins to leave the sides of the pan.
Add sugar or jaggery powder and mix well. Cook for another 4-5 minutes, stirring often.
Stir in cardamom powder and saffron milk (if using). Mix thoroughly.
Garnish with chopped nuts and serve warm.
Servings: Serves 3-4
Notes
- For a vegan version, replace milk with almond milk or water.
- Adjust the sweetness according to your preference.
- You can add a pinch of nutmeg powder for a unique flavor.
- This halwa is nutrient-rich and ideal for colder months or festive occasions.
