How to make Posto Halwa -

It will take a while to make this khus khus halwa but the end result is well worth the effort

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Poppy seeds (khuskhus / posto), Milk (दूध)

Cuisine : Bengali

Course : Mithais


Posto Halwa

Posto Halwa Recipe Card

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The Bengalis are great food lovers and take pride in their cuisine.  In fact so obsessed are they about food, that the man of the house goes to the market daily to buy a fresh supply vegetables and fish which is a must in their daily menu.  The medium of cooking is mustard oil which adds its own pungency.  Another very important item of Bengali cuisine is the variety of sweets or mishti as they call them.  Most of them are milk based and are prepared from chhena.
A meal, for the Bengali, is a ritual in itself.  Bengalis spend not only the great deal of time thinking about the food but also on its preparation and eating. 

Prep Time : 8-10 hour

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Sweet

Ingredients for Posto Halwa Recipe

  • Poppy seeds (khuskhus / posto) , soaked 1 cup

  • Milk 2 cups

  • Ghee 1/2 cup

  • Semolina (rawa / suji) 2 tablespoons

  • Walnuts 15-20 + to garnish

  • Caster sugar 1 1/2 cups

  • Mawa , grated 1 1/2 cups

  • Green cardamom powder 1 teaspoon

  • Saffron a few strands

Method

Step 1

Spoon the soaked poppy seeds into a blender jar, add ½ cup milk and blend to a fine paste.

Step 2

Heat a non-stick pan, add ghee, poppy seed paste and semolina, mix and sauté, stirring continuously to avoid the formation of lumps, on medium heat for 15-20 minutes, or till the mixture thickens and becomes golden brown.

Step 3

Crush and add 15-20 walnuts and mix well. Add caster sugar, remaining milk and stir continuously to avoid formation of lumps and cook on medium heat till the mixture thickens and colour changes to brown.

Step 4

Add khoya / mawa and mix well. Sauté for a minute and add green cardamom powder, mix and sauté for 2-3 minutes. Switch off heat and add saffron and mix well.

Step 5

Transfer into a serving bowl and garnish with California walnuts. Allow to cool down.

Step 6

Serve cold.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.