• 1 cup – white Poppy Seeds
• 3/4 cup – Ghee
• 1.25 cups – Sugar
• 2 cups – Milk
- Grind the white poppy seeds with half quantity of milk to get a coarse paste.
- In a heavy bottomed pan, mix the ground paste, sugar and the remaining milk and stir continuously till it becomes thick and add the ghee in small quantities and mix well.
- Remove halwa from the stove when the ghee separates and the halwa stops sticking to the pan.
- Recipe courtesy: 4 th sense cooking