Cooking web notes

Poppy seeds are usually used in masala also its one of most important ingredients of garam masala powder used in our daily cooking and very much in North Indian dishes...This poppy seeds kheer is quite popular of Kannadigas of Bangalore eventhough its one of my favourite kheer which i used to prepare often as i learned it from my MIL..This kheer goes for simple ingredients and quite a delicious kheer to enjoy anytime..I prepared this kheer by dry roasting poppy seeds, raw rice and cashew nuts together, which is grinded laterly and cooked in coconut milk and sugar..Easy breezy kheer which gets ready very quickly also gets vanished in less time..You can also go very well for canned coconut milk, if u dont like to make fresh coconut milk at home for making this kheer..Sending to CWS-Poppy Seeds guest hosted by Sudeshna of Cook Like A Bong, event started by me also to Celebrate Sweet-Kheers guest hosted by Umm, event by Nivedita and finally to Only Festive Food Event guest hosted by Preeti, event by Pari..



3tbsp Poppy seeds
2tbsp Basmati rice
10nos Cashew nuts
1cup Coconut (grated)
1cup Sugar
2nos Cardamom
Few saffron strands

Dry roast poppy seeds,basmati rice until they turns brown, finally add the cashew nuts and just roast for few seconds, put off the stove..Let them cool and grind these roasted seeds,rice n nuts as finepowder..Meanwhile grind the grated cococnut, cardamoms with enough water and strain the milk from grounded paste, repeat the process for 2or 3times..Bring boil the coconut milk along with sugar,put the flame in simmer and finally add the grounded powder of poppy seeds, rice and nuts to the simmering milk, add the saffron strands and put off the stove..

Enjoy chilled or warm..