poppy seeds payasam

firstly, in a pan take 3 tbsp gasagase, 5 cashew and 5 almonds

roast on low flame until the gasagase starts to pop

cool completely and transfer to the mixi jar.

blend to a fine powder without adding any water.

now in the same mixi add 1 cup coconut, ½ cup water

blend to smooth paste adding water if required. keep aside

in a large kadai, melt ¾ cup jaggery in 1½ cup water

1. boil for 2 minutes, or until the raw flavour of jaggery goes.

now add prepared khus khus paste and mix well

boil for 5 minutes or until the kheer is cooked completely

now in a pan heat 1½ tbsp ghee

roast 10 cashews and 2 tbsp raisins until it turns golden brown

pour the fried cashew and raisins over kheer

also, add ¼ tsp cardamom powder and mix well

soak for 15 minutes in ½ cup hot water

transfer the soaked khus khus and rice to a mixi jar and blend to a smooth paste. keep aside.

boil for 5 minutes or until the gasagase is cooked well.

now add 2 cup coconut milk and mix well

pour the fried cashew and raisins over kheer

also, add ¼ tsp cardamom powder and mix well

finally, gasagase payasa with sugar is ready to enjoy.