Firstly make sugar syrup- To do this boil sugar and water till sugar dissolves completely.
Then add 2-3 tbsp milk to the sugar mixture. This will cause all the impurities in the mixture to float on the top.
This will cause all the impurities in the mixture to float on the top.
Remove the impurities with a slotted spoon. Now boil the chasni for another 10 minutes on medium flame.
If it’s sticky between the fingers then it’s done.
For the oats halwa Heat one tsp of ghee in a kadhai and roast the Oats for 5 minutes till it becomes light brown.
Let it cool and then coarsely crush it in mixer-grinder.
Roast the oats again in the kadhai till it becomes dark brown.
Add grated mawa to oats and cook for 3-4 minutes. At this stage the mawa should mix so well in the oats that it should not be visible.
Now add the chashni to the oats and mawa mixture and cook till the chasni vanishes in the mixture completely.
Add milk and kesar to the halwa at this stage and cook till the mixture no longer sticks to the pan and there is no milk oozing from the pan.
Then add ghee little at a time to the mixture and mix it well.
now switch off the gas
Add the cardamom powder, almond flakes and kesar/saffron strands.
Do the plating and Garnish with cashews, almonds and raisins on top and serve hot.
Serve hot as it is or with puris. Enjoy endlessly.
