Hi friends I am back, after a month long break, actually I was in India for my In-Laws 60th wedding anniversary and family get-to-gether. The trip was very satisfied and did spend quality time with my families. The only thing was bit tired as there were many programs lined up during my stay there. Its nice to be back on track and blogging. And now will try to catch up with you guys. Keep watching this space for some new and exiting recipes which were introduced to me recently.
Ingredients:
Poppy seeds/KhasKhas – 1cup
Ghee – 2tsp
Sugar – 1cupMilk – 2cups
Method:
- Soak the poppy seeds in water for an hour.
- Then strain the water and grind into smooth and fine paste using 1 cup of milk.
- Take a ground paste in a a heavy bottom vessel, along with the remaining milk and add sugar. Mix well before flaming up.
- And that's it, let give some action to ours hands ;) by conitnously stirring the mixture in a low flame to avoid sticking on bottom and till it gets cooked and raw smell leaves. (Approximately it would take 12 – 15 minutes for this step)
- Now add 2tsp of ghee and switch off the flame.
Serve warm or chill.
Note:
- After the paysam cool down it will become thick so while serving add some milk.
- You can garnish with roasted nuts and raisins. I like to have as it is.
- Do not add cardamom powder, poppy seeds has its own flavour and tastes good.
- For a fine and smooth paste, soak the poppy seeds for longer time, In case you have no time you could skip soaking part can directly grind the khas khas.
- To make it more tasty and give a enhanced richness add few cashews and/or almond while grinding the poppy seeds.
