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Khoya
By : Method
- Soak the poppy seeds overnight.
- Wash well till the mud settles at the bottom.
- Break each date into 2 pieces.
- Boil the milk in a heavy bottomed vessel. After a boil simmer.
- After the second boil add the dates and continue boiling on a low flame. Mix at regular intervals.
- When the milk is half in quantity, add the poppy seeds, dhane ka magaz and cardamoms.
- When the milk has been totally absorbed, add ghee, sugar and saute for about 10-15 minutes on a low flame.
- Stir continuously so that it does not stick to the bottom.
- While the sugar is being absorbed, boil the badams and pistas in 1 cup of water for 5 minutes. Peel and slice them.
- When the water from the sugar has dried, add half of the chopped dry fruits and mix.
- Place on a pre-heated tava and let it simmer for 10 minutes.
- When done, garnish with the leftover dry fruits.
Ingredients:
5 litres - milk
1 kg - sugar
½ kg - ghee
½ kg - dried dates
½ kg - poppy seeds (khus khus)
100 g - dhane ka magaz (husk of pounded coriander seeds)
10 g - green cardamoms (peeled)
100 g - sliced almonds
100 g - sliced cashew nuts
50 g - sliced pistachios (unsalted)
5 litres - milk
1 kg - sugar
½ kg - ghee
½ kg - dried dates
½ kg - poppy seeds (khus khus)
100 g - dhane ka magaz (husk of pounded coriander seeds)
10 g - green cardamoms (peeled)
100 g - sliced almonds
100 g - sliced cashew nuts
50 g - sliced pistachios (unsalted)
RECIPES BY ANITA RAHEJA
