Khaskhas Ka Halwa And Rangeen Kalakand by Noreen Amir

Ingredients For Rangeen Kalakand:

• Chopped sugar  250 gm
• Khoya  1/2 kg
• Rangeen sawaiyan  1/2 cup
• Chopped nutmeg, mace,  cardamom  1/4 tsp
• Ghee  2-3 tbsp
• Silver paper  for garnish

Method:

1. First boil the vermicelli make it cool.
2. Then add ghee heat it and saute the vermicelli.
3. Then add khoya let it cook for 5 to 7 minutes.
4. Now add ghee, mix it and take it out in a tray.
5. When it becomes cool then add caster sugar and colored vermicelli mix it and leave it.
6. Put silver paper on its top then serve.
   

Ingredients For Khaskhas Ka Halwa:

• Poppy seeds 1 cup
  
• Almonds  1 cup
  
• Sugar  200 gm
  
• Ghee  100 gm
  
• Milk  2 cup
  
• Chopped cardamom  1/2 tbsp
  
• Silver paper  for garnish

Method:

1. First keep the poppy seeds and almonds in water for 6 hours.
2. Now drain the water and grind the poppy seeds.
3. Then remove the skin of almonds grind them make paste.
4. Now pour ghee, add poppy seeds and almonds paste roast it for 10 to 15 minutes.
5. Stir it continuously so that it wouldn't stick to the pan.
6. When it starts to smell then add chutney cook it for 5 to 6 minutes.
7. After that pour milk cook it for 5 to 6 minutes, until it boils and make the halwa becomes thick.
8. Now add chopped almonds and garnish with silver paper then serve.