Kharek ka halwa

Posted on July 17, 2009. Filed under: Sweets | Tags: , |

A traditional Sindhi dessert usually made in the winter.

Cooking Time : 1 hour.
Preparation Time : 5 mins.

Serves 4.

1 litre full fat milk
4 to 6 nos. kharek, crushed and deseeded
2 tablespoons coriander seeds (dhania)
2 tablespoons poppy seeds (khus-khus)
1/2 cup sugar
1/4 teaspoon nutmeg (jaiphal) powder
1/4 teaspoon mace (javitri) powder
3 tablespoons ghee
For the garnish
2 tablespoons almonds, blanched and sliced
2 tablespoons pistachios, sliced
1. Put the milk in a heavy bottomed pan and bring it to a boil. Add the kharek and cardamoms and cook on a slow flame for about 20 to 25 minutes, stirring occasionally.
2. Roast and coarsely powder the coriander seeds.
3. Heat the ghee in another pan, add the powdered coriander seeds and poppy seeds and saute on a slow flame till they turn golden brown.
4. Add this to the simmering milk and continue cooking on a slow flame till all the moisture evaporates.
5. Add the sugar, nutmeg and mace and cook till the sugar has dissolved.
6. Remove from the fire.
7. Serve hot , garnished with almonds and pistachios.
This can be stored in an air-tight container for upto one month in the refrigerator.

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