Material:

 • Poppy seeds - 3/4 cup (100 grams)

 • Sugar - 3/4 cup (100 grams)

 • Milk - 1 cup (250 grams)

 • Desi Ghee - 1/3 cup (70 grams)

 • Small cardamom - 4-5

 • Almonds - 5-6

 Process:

 Wash and soak poppy seeds in water for 4-5 hours. Now cut the almonds thinly and peel the cardamom and make powder.

 Remove the excess water from the soaked poppy seeds and grind it into a fine paste adding as much milk or water as required. Now heat half the ghee (according to the need) in a kadhai, add ground poppy seeds and fry till the color changes and a slight aroma comes. If required, add more ghee and then fry the poppy seeds well and take them out in a separate vessel.


 Now put sugar and milk in a pan. Cook them till the sugar dissolves and then add roasted poppy seeds and cook while stirring till it becomes thick. When ready, add cardamom powder and take out the halwa in a plate.

 Serve garnished with the remaining ghee and almonds and enjoy eating. Poppy seeds halwa can be eaten for 7 days by keeping it in the fridge.

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