Clean poppy seeds and soak in water for 4-5 hours. Peel cardamom and make powder from it. Thinly slice almonds.
Drain the excess water from poppy seeds. Finely grind poppy seeds in a mixture grinder. Add water or milk as per requirement.
Add half the amount of ghee in pan and then add khus khus paste into it. Stir constantly and roast until color changes and nice aroma emits from it. Add more ghee if needed. Take out roasted khus khus in a separate bowl.
Add sugar and milk in a pan and cook until it dissolves completely. Add roasted khus khus into it and cook until it gets thick consistency. Also add cardamom powder and mix well.
Take out halwa in a serving plate and add rest of the ghee. Garnish with thinly sliced almonds.
Serve piping hot khus khus halwa and enjoy eating. It can be stored in refrigerator for 7 days.
