Nishasta: A Nutritious Indian Treat with Almonds & Poppy Seeds
1 hour 15 minutes
2320 reads
About Nishasta: A Nutritious Indian Treat with Almonds & Poppy Seeds
Nishasta is a traditional Indian dish, particularly beneficial for children, new mothers, and the elderly, especially during winter months. Its rich blend of almonds, poppy seeds, and warming spices makes it a nourishing and delicious treat for the whole family.While traditionally served warm with milk, Nishasta can also be enjoyed as a halwa-like confection. However, remember to consume it in moderation—no more than two tablespoons at a time.This recipe emphasizes the traditional method to retain maximum nutritional value. Feel free to substitute jaggery for sugar, and add raisins for extra sweetness and flavor.
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Recipe Time & More
Prep50 minutes
Cook25 minutes
Total1 hour 15 minutes
Ingredients
For the Nishasta Paste
- 1/2 cup Poppy Seeds
- 1/2 cup Melon Seeds
- 15 Almonds
- 10 Peppercorns white, whole
For Sweetening & Flavor
- 3/4 cup Sugar or to taste; jaggery can be substituted
- 1 tsp Cardamom Powder ground green cardamom
Other Ingredients
- 1 cup Ghee
Instructions
Prepare the Ingredients
- Soak the almonds, poppy seeds, melon seeds, and peppercorns in separate bowls of water for at least 40 minutes.
Blend and Fry
- Drain the soaking water. Peel the almonds. Blend the soaked and peeled almonds, poppy seeds, melon seeds, and peppercorns into a smooth paste. Heat the ghee in a pan over medium heat. Add the paste and reduce heat to low. Fry, stirring frequently, until the mixture turns a light brown color.
Sweeten and Simmer
- Add the sugar and cardamom powder. Mix well and cook for about 5 minutes, stirring constantly, until the sugar dissolves and the mixture thickens slightly.
Cool and Store
- Remove from heat and let the nishasta cool completely. Transfer to an airtight jar and refrigerate until ready to serve.
Serving Suggestion
- To serve, add 2 teaspoons of nishasta to a glass of hot milk. Stir well and enjoy. Optional: Add a sprinkle of raisins for extra sweetness and texture.
Recipe Notes
Expert Tips for the Perfect Nishasta
- For a richer flavor, toast the poppy seeds and melon seeds in a dry pan before soaking.
- If using jaggery, you may need to adjust the quantity depending on its sweetness.
- Don't overcook the nishasta; it should be light brown, not dark. Overcooking can result in a burnt flavor.
- Store the prepared nishasta in the refrigerator for up to a week.
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Recipe Nutrition
Calories: 301kcalCarbohydrates: 23gProtein: 3gFat: 23gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 49mgSodium: 11mgPotassium: 75mgFiber: 1gSugar: 21gVitamin A: 38IUVitamin C: 0.1mgCalcium: 86mgIron: 0.5mg
Hem Lata Srivastava
Articles: 200
4 Comments
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Such a perfect dish! Thank you.
Absolutely fantastic! Thanks for the recipe.
This is amazing! Excited to make it.
Such a flavorful dish! Can’t wait to taste it.