Khus Khus Payasam

Instructions 

Add grated coconut and khus khus (poppy seeds) in a thick bottomed pan and roast over low flame. Roast until you get the aroma and that they each alternate to a mild brown colour. Take care now no longer to burn them. Take off range and allow it calm down a bit. Transfer to a mixer jar, upload cardamom and primary pulse well. Add ⅛ cup milk first and grind to a thick paste. If its hard to grind upload some other ⅛ cup milk to grind. Heat a thick bottomed pan with 1 tablespoon ghee, upload cashew nuts and roast to a golden brown colour. Drain to a small bowl and maintain aside. Add the closing ghee to the pan, switch the floor paste to the pan and blend well. Cook over low flame until the ghee receives absorbed well, blending constantly, and the paste turns into dry. Add sugar and blend well. The aggregate will start to loosen. Cook over low flame, blending constantly until the paste once more starts offevolved to thicken and is derived collectively right into a ball. Add 2 cups milk slowly from the perimeters and blend well. Add ¼ cup milk to the mixie jar and pulse it to get all of the floor paste sticking to the jar absolutely and upload it to the payasam. After including milk, it’ll appearance white and frothy. Cook over low flame for 4-five minutes and you could see bubbles coming from the middle after which all over. The colour will alternate to a mild caramel colour. The payasam will thicken similarly because it cools down, so do now no longer prepare dinner dinner for an extended time. Take off range and allow it calm down a bit. Garnish with roasted cashew nuts. Khus Khus Payasam is ready. Serve heat or chilled in line with your preference.