POPPY SEEDS HALWA

 INGREDIENTS:-

1. Poppy seeds        1 cup        
2. Milk                    3 cups
3. Sugar                  3 cups OR
4. Jaggery               3 cups powder
5. Ghee                   1 tbsp

METHOD- 

PRESSURE COOK METHOD:-

• Grind poppy seeds adding 2 cups of milk to a smooth paste.
• In a pressure pan add the ground paste, milk and mix well.
• Cook for 3 whistles on high heat, let the pressure settle down.
• Open and add sugar, or jaggery, and mix for a minute.
• Again close the lid and pressure cook for 2 whistles on low heat.
• Open and mix and cook until the moisture evaporates.
• Close a lid if the halwa spills out. When halwa do not stick to the pan, then it is ready
• Add ghee and mix well, halwa looks to a coarse paste.
• Serve cold, it tastes good when it is cool.

KADAI METHOD:-

• Take a heavy bottemed kadai and add ground paste, milk, and mix.
• Bring to boil once, stirring continuously, reduce the flame.
• Close a lid and cook, stir in between. It will take 15 minutes to cook.
• Open and stir after 5 minutes once, let the milk evaporates.
• Add sugar, or jaggery, and mix, again close the lid and cook.
• Because the liquid of poppy seeds spill on hands.
• So you have to close the lid, the halwa changes its color.
• Looks to a coarse paste, add ghee and mix.
• When the halwa do not stick to the kadai, then it is ready.
• Serve cold, it tastes good when it is cool.