1. Soak poppy seeds in two cups of water overnight. Drain and grind to a coarse paste.
2. Heat ghee in a kadai and sauté poppy paste on medium heat till lightly browned. Add green cardamom powder and mix.
3. Add khoya and sauté for five minutes. Add grated coconut, dried dates, almonds, pistachios, cashewnuts and continue to sauté for two to three minutes. Add milk and cook till the mixture thickens a little. Add sugar and cook till all the sugar dissolves and the mixture gets a halwa consistency.
4. Serve hot.