Saturday, 27 July 2013

Poppy seeds Kheer

One more to my mil's corner.

My mil is an expert in pickling which can go for years.

I will try to post those traditional pickling when I get to see the authentic way she does it.

But for now it is her popy seeds kheer or gasa gase payasa


Poppy seeds - 1 cup,
Raw rice - 1tblspn,
Jaggery - 11/2-2 cups(preferably powdered as this will reduce the cooking time),
Cashew - 5-6,
Badam - 8-10,
Cardamom powder -1/2 tspn,
Coconut - 1cup(fresh or frozen).


In a pan dry roast popppy seeds and rice until it emits nice roasted aroma and slightly browned and rice turns bleached.

Take care not to burn the poppy seeds.

Grind the above with coconut, cashew and badam to fine smooth paste.

In a broad vessel mix 1/2 cup of water and jaggery and boil until jaggery is completely dissolved.

Strain it for any impurities and return it back to flame.

Boil for couple of more mins until you get the nice sweet smell of jaggery and now lower the flame and slowly add the ground paste.

Keep mixing, until it mixes up smoothly without any lumps.

Allow it boil for 5 - 6 mins approximately, until you get smooth pouring consistency

 Add cardamom powder.

 Serve chilled or hot.

Poppy seeds to be ground to very smooth paste.
Lower the flame while adding the ground paste to the jaggery syrup otherwise in high flame the mixture may curdle.
You can also fry some cashew amd raisins in ghee and add to kheer.
If you are using the left over the next day, do not forget to refrigerate as it may turn sour.
The next day you can add a little milk and heat it up and serve.


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