Gasagase Payasa (Khus Khus Kheer)

Roast Poppy seeds in 1 tsp of ghee for few mins on very very low flame till you get a nice aroma. Take care that it does not brown or burn. Transfer to a plate. In the same pan, roast raw rice for 30-40 secs, remove. Soak the poppy seeds in warm water for 10-12 mins (soaking is optional, but it helps the seeds grind better).

In the same pan, add remaining ghee and roast the nuts and raisins til the raisins plump up and cashews brown a bit (about 30 secs). Remove.

Make a single string syrup of jaggery with 1/8 cup of water and add cardamom powder to it. Let the syrup cool completely.

Grind the soaked and drained poppy seeds with fresh coconut and rice without any additional water to a smooth paste. Add the jaggery syrup to this paste and slowly simmer for 4-8 mins. Turn off the stove.

Now add boiled and cooled (lukewarm milk) to the kheer in batches till you get a thickish consistency, due to the retentive heat and the warmth of the milk, the kheer might give a nice little dance around the edges of the pan, but dont be tempted to put on the stove now. Let it cool to warm / room temperature. Serve hot or cold.