Dry roast poppy seeds,rice,cashew and badam on low heat till poppy seeds turns light pinkish in color and a nice aroma starts coming. Observe that rice too would have turned crisp.Switch off the stove n allow to cool. REFER NOTES.
Dry powder the roasted ingredients in a small container of the mixer .Make a very super fine powder.Dont add any water. REFER NOTES.
To the super fine powder add coconut,dry coconut ,cardamom and little water.Grind again till coconut turns to very smooth paste.
In a vessel take jaggery and water. Keep it on medium flame.Let the jaggery dissolve.
When the jaggery dissolves and starts boiling, add the ground poppy seeds paste.Mix well.Add water,the quantity of which depends on how much liquid you want your payasam to be.Keep the flame on medium low and stir occasionally to prevent burning.Let the kheer boil for 2-3 mins.Switch off.
Thats it.. Kheer is ready to be served..Enjoy it warm or cold....
Notes
NOTE:
Always dry roast the poppy seeds in low flame. Don't under do or over roast them.The whole essence of this kheer depends on the flavour of poppy seeds.So proper roasting is very essential.
After roasting , next important step is grinding khuskhus.First grind poppy seeds without adding water.If you add water /milk they will not become smooth paste.
The texture of poppy seeds mixture should be really very very smooth...If you feel it between your fingers,it should almost melt.
Many people instead of water add milk in the end to get the required consistency.I like my payasam to be prepared as mentioned above.You can try both n see which you like.
Do note that , little quantity of poppy seeds makes a large quantity of kheer.
Cashew,Badam n rice gives a good consistency to the kheer.
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