Khus Khus Halwa or Poppy Seeds Halwa is super easy to make and quite different in taste from other halwas. Called Gasagasala Halwa in Telugu, this dessert is not overly sweet and hits just the right notes post a heavy meal.
In about 2 cups of water, soak the khus khus overnight (or for at least 8 hours).
Drain all the water from the khus khus.
Grind the soaked khus khus to a fine paste. Use a little water or milk if needed.
In a large heavy bottomed kadai or pan, over medium heat, heat 2 tbsp ghee.
Add the poppy seeds paste and saute till it becomes aromatic and just starts to change colour.
Turn the heat to low, add the sugar and cardamom powder, and mix well.
Gradually add the milk and mix well.
Mix well to ensure there are no lumps.
Over medium heat, let the Khus Khus Halwa cook till the milk is fully absorbed and the poppy seed paste is well cooked. Stir at regular intervals.
Turn the heat off and transfer the Khus Khus Halwa into a serving bowl.
Drizzle the remaining ghee and garnish with the almond slivers.