250gm poppy seeds(khus khus)
200gm coconut (scraped)
5gm cardamom (green)
25gm cashew nuts
Sauté half the poppy seeds and cashew nuts in ghee.
Add the scrapped coconut and grind in a mixer.
Roast the remaining cashew nuts and raisins in ghee.
Dissolve the jaggery in ample water and strain to get rid of its impurities.
Allow the jaggery syrup to boil and add in the ground poppy seeds, cashew nut and coconut mix.
When it begins to cook, add enough boiling water so that the payasam attains a consistency of your liking.
Add the roasted cashew nuts and raisins and serve hot.