- Anjeer: 4pcs
- Khus khus (poppy seeds) :1 cup
- Milk: 2 cups
- Khoya or condensed milk: ¼ cup
- Dry coconut powder: ½ cup
- Sugar: 2 cups
- Ghee: 1 cup
- Cardamom powder: 1 tsp
- Cashew nuts: 10-15 nos.
Soak the poppy seeds in water overnight. Next day, wash well and remove excess water. Grind to a smooth paste by adding milk when required. Remove and keep aside. Take a teaspoon of ghee in kadhai and fry the cashews and keep aside. Grate Anjeer and add to the cooking Halwa. In the same Kadhai add the remaining ghee. Add the poppy seed paste and stir continuously till the raw smell of the poppy seed goes away and the paste turns light brown. Add milk and stir continuously till the paste absorbs all the milk and becomes thick. Add Khoya /condensed milk along with sugar and coconut powder. Stir continuously till it becomes thick and leaves the sides of the Kadhai. Add cardamom powder and the fried cashewnuts. Mix well and transfer it into a greased bowl. Serve Hot.
(This recipe was created at The Pride Hotels Ahmedabad by our Executive Chef, Aman Tandon)