Recipe Cook Time
Strain and grind the poppy seeds.
Combine with almonds, cardamom and milk, blend until smooth.
Cook on a slow flame.
Once the mixture thickens add khoya, sugar and saffron.
Thicken the mixture further.
Add the ghee and continue cooking until the mixture leaves the sides of the pan.
Serve hot as halwa.
To make Barfi:
Set in a lightly oiled tray. Cut into desired shape and decorate with silver leaf.