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Preparation Time : 15
Cook Time : 25
Total Time : 40
mince goat meat 250 gms
poppy seed 1 tsp
cardamom 2-3 nos
milk 3 cups
cardamom powder 1 tsp
chopped nuts 2-3 tsp
khoya / kesar pedha 1 cups
cashewnut powder 8-9 tsp
sugar or as required 4-5 tsp
rose water 1 tsp
edible attar (essence) 1-2 drop
salt 1 pinch
saffron 1-2 nos
nutmeg 1/2 tsp
betel leaf (paan) 1 nos
Wash the meat properly under running water. In a pan add 2 cup milk , whole cardamoms, paan ,a pinch of salt and Slow cook the meat. Cook till meat becomes soft and tender. (It removes meat smell)
Remove cardomoms , paan and Grind the meat to a smooth paste by adding some milk. Pass it through the grinder 3-4 times till you get really smooth texture.
Take a pan ,add 3 tsp ghee and poppy seeds. Next add the meat paste and let it simmer for 3 minutes.
Soak saffron in warm milk for 2 minutes. Add remaining milk and saffron into the pan. Stir well.
When milk evaporates add khoya and cashewnut powder with sugar. (If you dont have cashewnut powder use cashewnut paste)
When sugar starts melting and khoya is mixed with meat properly add nutmeg powder.
Switch off the flame and add rose water.
Take silicon mould , grease with ghee, fill it with halwa , press it and Refrigerate for 10 minutes .
For serving - demould the halwa on a plate , add few drops edible attar on a cotton ball and place it on top of halwa. Cover it for 5 minutes till halwa absorbs the aroma. Garnish with chopped nuts , edible flowers (pansy, rose petals or dianthus) and silver verk (optional)
The royal sweetmeat halwa is ready to eat. Feel like a king eat like a king !
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