Kasa Kasa Payasam

I crashed my laptop with all the photos in it. I also seemed to have misplaced the usb cord that connects the camera to the desktop computer and hence I'll be next few recipes with out photos. Will update photos when possible.

Ingredients:

1 cup Kasa Kasa (poppy seeds)
1/2 cup Jaggery
8-10 Almonds
1/2 cup grated coconut
1 tsp ghee
8-10 raisins
1/2 cup milk

Method:
Soak the Kasa Kasa with a little water for 30 mins. Soak Almond and grated coconut in the milk for 30 mins. Grind soaked poppy seeds with soaked almond and grated coconut along with the milk that was used for soaking.

In a deep bottomed pan add 1 cup of water and add jaggery. Allow it to dissolve well and if needed strain the jaggery water and then keep aside. In another deep bottomed pan heat the ghee and fry the raisins. Remove and add the ground poppy-almond-coconut mixture into the remaining ghee. Bring to boil and then add the jaggery water while stirring constantly.

Boil well and if needed add little milk. Stir the mixture constantly so that it does not boil over. When done add a little cardamom powder and add the fried raisin.

This payasam tastes best when served cold.