How to make Khuskhus Jo Seero - A rich and delicious halwa - poppy seeds cooked dry coconut and dates.

This recipe has featured on the show Khanakhazana.

Main Ingredients : Poppy seeds, Dry coconut

Cuisine : Sindhi

Course : Desserts

Khuskhus Jo Seero Recipe Card

Khuskhus Jo Seero

Sindhi cuisine is delightful, and those who have had a taste of it will know that there is a great deal of flavour and spice in this cuisine. This does not mean that all food in Sindhi cuisine is spicy, as there are plenty of sweet dishes in it to. 
Sindhi cuisine is a result of many influences - Baluchistan touches the border of Sindh and so does Punjab – so there is bound to be an immigration of ideas! It goes without saying that pre-partition played an immense role in making Sindhi cuisine what it is today. As Sindh was once part of India, Indian foods have had a large influence is shaping Sindhi cuisine. The spicy and aromatic features of Sindhi and Indian meals are similar. Sindhi cuisine refers to the cuisine of the Sindhis from Sindh, Pakistan and India. 
Combinations of dishes are also important in Sindhi cuisine. Over the years the best ones have lasted and are repeatedly presented together.

For more recipes related to Khuskhus Jo Seero checkout Khuskhus Halwa, Khus Khus Payasam, Khus Khus Kheer. You can also find more Desserts recipes like Afghan Ice Cream Dessert, Colourful Merigues, Baked Alaska, Triple Chocolate Mousse.

Prep Time : 7-8 hour

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Sweet

Ingredients for Khuskhus Jo Seero Recipe

  • Poppy seeds 100 grams

  • Dry coconut

  • Ghee 100 grams

  • Green cardamom powder 3/4 teaspoon

  • Mawa (khoya) grated 250 grams

  • Dry coconut (khopra) grated 1/2

  • Dried dates (chuhare) crushed 10-12

  • Almonds sliced 20-25

  • Pistachios sliced 15-20

  • Cashewnuts chopped 15-20

  • Milk 2 1/2 cups

  • Sugar 250 grams


Step 1

Soak poppy seeds in two cups of water overnight. Drain and grind to a coarse paste.

Step 2

Heat ghee in a kadai and sauté poppy paste on medium heat till lightly browned. Add green cardamom powder and mix.

Step 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.

Step 4

Serve hot.