Khas-Khas or poppy seeds halwa is an enticing also super solid and nutritious dessert among the rest. This Indian sweet is set up with poppy seeds and is stacked with dry organic products. Khas-Khas halwa is that tasty, inspiring dish that anybody would love to need to finish a supper or lunch party. Nuts in addition to Ice Cream in addition to Khas - Khas is a mix worth attempting. Attempt it yourself whenever and you won't have the capacity to oppose it.

Prep Time: 15 Minutes
Cook Time: 25 Minutes
Total Cook Time: 40 Minutes

Ingredients Of Khas Khas Ka Halwa
For Khas Khas Halwa
100 Gram Poppy Seeds
100 Gram Sugar
250 Gram Milk
70 Gram Desi Ghee
4 Green Cardamom
ToCaramalize Almonds:
100 Gram Almonds
35 Ml Water
40 Gram Sugar
ToCaramalize Pistachios:
100 Gram Pistachios
35 Ml Water
40 Gram Sugar

How to Make Khas Khas ka Halwa
Prepare Khas Khas ka Halwa:
1.Soak the haskhas one day before or soak it in warm water for 4 to 5 hours.
2.When soaked grind it add milk if needed.
3.When it will come in smooth form, roast it in the ghee till light brown in colour.
4.Now add milk and keep mixing it and make sure khas khas do not stick to the bottom.
5.Now add sugar and cardamom powder into it and keep mixing it and when it becomes thick remove it from flame and store it in a cool place.

Prepare Caramalized Almond:
1.Roast the almonds at 170 for 14 minutes.
2.In the pan add sugar and water together and keep it on slow flame.
3.Bring it to 119 degrees and then add roasted almonds to the pan and start mixing it using a wooden spatula.
4.When its caramelized remove it on silicon met and add a little bit of butter into it and mix it to keep the nuts separate.
5.Sprinkle a pinch of sea salt on top. When it cools down, store in anair tight container.

Prepare Caramelized Pista:
1.Roast the pista at 160 for 10 mins.
2.In the pan add sugar and water together and keep it on slow flame.
3.Bring it to 119 degrees and then add roasted almond into the pan and start mixing it using a wooden spatula.
4.When its caramelized remove it on silicon met and add a little bit of butter into it and mix it to keep the nuts separate.
5.Sprinkle a pinch of sea salt on top. When it cools down, store in an air tight container