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Khus Khus ka Sheera
Method
- Soak the khus khus for 6 to 8 hours.
- Wash the khus khus 6 to 7 times in such a way that any residual mud is deposited at the bottom of the vessel.
- Lightly heat ghee in a non-stick kadai, or a heavy bottomed vessel.
- Add the khus khus and saut� on a low flame till turns a nice golden brown.
- Gradually, add in the milk and powdered cardamoms.
- Stir continuously with another hand to avoid lumps.
- When the milk dries up add the sugar and mix continuously till the sugar dissolves.
- Ensure that the sheera does not stick to the bottom of the vessel.
- Keep the vessel on a pre-heated tawa on a low flame for 10 to 12 minutes.
- Garnish with almonds and serve hot.
Ingredients:
100 gms - khus khus (poppy seeds)
� litre - milk (full cream preferably)
8 to 9 tbsp - ghee
8 tbsp - sugar
8 to 10 - cardamoms (peeled and powdered)
15 - almonds (finely sliced)
100 gms - khus khus (poppy seeds)
� litre - milk (full cream preferably)
8 to 9 tbsp - ghee
8 tbsp - sugar
8 to 10 - cardamoms (peeled and powdered)
15 - almonds (finely sliced)
RECIPES BY ANITA RAHEJA
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