Sock the poppy seeds overnight.
Now drain it and grind with very little milk to a thik paste.
Heat clarified butter in a wok.
Add poppy seeds paste and saute it on slow flam till light brown in colour. (about 25 to 30 minutes).
Now add milk and cardamom powder and saute on slow flam till it thickens.
Now add mawa and sugar and saute till ghee separated.
Now add chopped cashewnut and almonds.
Now switch off the flam and garnish with some more chopped cashewnut and almonds. Serve hot.
