By Devi Poojari
July 18, 2023
Made during auspicious occasions during the monsoon months, this poppy seed dessert is a nutty and rich Indian sweet that can be enjoyed as a yummy end to a meal.
3 tablespoons poppy seeds 1 tablespoon rice 3 tablespoons grated coconut 3 cups water 1 cup jaggery 2 cardamom pods, crushed 1 teaspoon ghee 5-6 cashews, broken
Dry roast the poppy seeds and rice in a pan until aromatic and lightly toasted.
Turn off the heat and add the coconut.
Add two cups of water to a pot and add the jaggery to melt into a syrup.
Add the toasted mixture to a blender with half a cup of water and grind into a paste.
Add the paste to the jaggery syrup along with the remaining half cup of water.
Stir well to combine, before adding the cardamom pods and letting everything simmer for 5-7 minutes.
Meanwhile, fry the cashews until browned in ghee and add to the simmering mixture. Serve hot.