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

This recipe has featured on the show Khanakhazana.

Main Ingredients : Poppy seeds (khuskhus/posto) ( खसखस/पोस्तो ) ,

Cuisine : Punjabi

Course : Desserts

Khuskhus Jo Seero

Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

For more recipes related to Khuskhus Jo Seero checkout Khus Khus Payasam . You can also find more Desserts recipes like Charred Cinnamon and Sugar Rubbed Bananas, Sticky Date Pudding - Nutralite, Matka Kulfi, Aval Vilayichathu. Or try out these recipes from Punjabi Cuisine like Pressure Cooked Dal Murgh, Dal Makhni, Cabbage Raita, Bharwan Parwal Curry.

Khuskhus Jo Seero Recipe Card

Khuskhus Jo Seero

Prep Time : 7-8 hour

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Khuskhus Jo Seero

  • Poppy seeds (khuskhus/posto) 100 grams

  • 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.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.