Kharek ka Halwa
by Tarla Dalal
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A traditional Sindhi dessert usually made in the winter.
- 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.
- Roast and coarsely powder the coriander seeds.
- 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.
- Add this to the simmering milk and continue cooking on a slow flame till all the moisture evaporates.
- Add the sugar, nutmeg and mace and cook till the sugar has dissolved.
- Remove from the fire.
- 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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