1 and 2/3rd cup (170 ml) sugar syrup/chasni(Made of 260 ml water+230 gms sugar)
½ cup (100ml) of warm Milk
Few strands of Kesar
1tsp Cardamom powder
Pista and almonds for decoration
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. 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.
Heat one tsp of ghee in a kadhai n roast the KOSH instant oats for 5 minutes till it becomes light brown, cool and then semi crush it in mixie or on a rolling pin.
Now roast the oats again in the kadhai till its dark brown.
Now 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.
To the oats and mawa mixture now add chasni 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 by little to the mixture and mix it well till it assimilates. Now switch off the gas.
Then add the cardamom powder, pista, almond flakes and kesar on top and serve.