Poppy Seeds Kheer (Khas Khas Payasam)

Please click on the youtube below for the same recipe here. Kindly subscribe to my channel and like the recipes and donot forget to press the bell icon for new updates!

Poppy seeds in English is Khas-Khas in Marathi, Khas-Khaso in konkani and Ghas-Ghase in kannada. It is one of the ingredients of garam masala powder used in our daily life to prepare most of the north indian delicacies. Poppy seeds pudding is the delicacy of the Kannadigas of Bangalore/Mysore area. I borrowed this recipe from one of my friends in Bangalore. Poppy seeds are sleep inducing but this Kheer sure tastes great.

What you need to have:

1. Poppy seeds – a handful

2. Raw rice – 2 teaspoons (I have used cut Basumathi rice)

3. Fresh grated coconut – 1 cup

4. Crushed Jaggery – 1 cup (as per taste)

5. Cardamom – 10-15

6. Cahsew & Kishmish – a handful

Ingredients of Poppy seeds Payasam

Chopped Jaggery, Cashews and Caradamom powder

What you do with what you have:

1. Clean and Soak poppy seeds, raw rice and a few of the cashews in water for about two hours. Grate coconut, crush jaggery, peal and powder cardamom and keep it aside.

2. Grind the soaked ingredients along with grated coconut from step 1 in the mixer adding water in steps to a fine consistency. Strain it in the strainer and extract the milk from it adding water repeatedly.

The ground mixture

Milk extracted from ground mixture

3. Place a broad based bowl on the flame with crushed jaggery and 2 cups of water. Bring it to boil till jaggery dissolves in it. Strain it immediately in the strainer to get rid of any impurities.

Chopped Jaggery being cooked

4. Add the strained milk from step 2 to it simmering the flame and bring it to boil stiring continuously.

Payasam being cooked

5. Place a spatula with 5-6 teaspoons of pure ghee in it on low flame. Add broken cashews and fry them till light brown and keep it aside. In the same ghee fry kishmish as well. Both of them is as shown in the image below.

Fried Kishmish & Cashews

6. Transfer cooked payasam to a bowl and add both fried cashews and kishmish from step 5 to it and also cardamom powder from step 1 to it. It is ready to serve now. Serve it either chilled or even warm.

Ready to serve Poppy seeds payasam

How long it takes: 1 hour (other than soaking)

Number of servings: 6-8