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
This recipe is from FoodFood TV channel & has featured on Turban Tadka.
Main Ingredients : Poppy seeds (khuskhus / posto), Milk (दूध)
Cuisine : Bengali
Course : Mithais
You can also find more Mithais recipes like Gajar Pista Burfi Green Chana Barfi How to make Puran Motichoor Sushi - SK Khazana
Posto Halwa Recipe Card
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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