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Serves 2 people


  • 5 tsp (25 gms) of Ghee
  • 1 and 2/3rd cups (180 gms) KOSH Instant Oats
  • ½ cup and a little more (100 gms) white mawa
  • 1 and 2/3rd cup (170 ml) sugar syrup/ chasni (Made of 260 ml water+230 gms sugar)
  • ½ cup (100 ml) 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 and 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.
  • Roast the oats again in the kadhai till its dark brown.
  • 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.
  • Add the cardamom powder, pista, almond flakes and kesar on top and serve.
  • Serve hot with puris.

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