Khus-Khus Payasam

Ingredients

• 8 cups whole milk (or low-fat milk)
• 3 cups sugar (adjust to taste)
• 1/2 cup khus-khus (poppy seeds) soaked for 1 hour
• 1/4 cup coconut, freshly grated
  
• 1/4 tsp nutmeg powder (jaadhikai)
• Saffron (kesar, kunguma poo), a few strands
  
• 10-15 cashew nuts (soaked overnight)
  
• 1/2 cup almonds, soaked overnight, peeled, and chopped into small pieces

Preparation

1. In a blender, blend the khus-khus, coconut, cashews, and almonds into a smooth paste with a little water.
   
   
2. Soak a few strands of saffron in a little hot milk.
   
   
3. In a large saucepan, add the milk and let it come to a boil. Add the ground paste, and cook on medium heat for 30 minutes, stirring frequently to prevent it from burning at the bottom.
   
   
4. Cook until the milk has thickened a bit.
   
   
5. Add the sugar and let cook for 10 more minutes, stirring frequently.
   
   
6. Add the saffron milk and the nutmeg powder; cook for a minute and remove from heat. Garnish with fried raisins, if desired.
   
   
7. Serve the khus-khus payasam warm or chilled.

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