08 December 2012,02:30 by

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Serves :

Preparation Time :
10 minutes

Cooking Time :
25 minutes

Preparation Method :

  • Boil the ground poppy paste on low heat for about 15-20 minutes, stir continuously so that it does not get burnt at the bottom of the pan.
  • Add the jiggery syrup to the boiling poppy paste and keep stirring. Cook for another 15 minutes.
  • Remove from fire, add ordinary milk and cardamom powder, mix well.
  • Fry few pieces of cashew nut pieces and some raisins in ghee and add to payasam.


  • 400 ml Milk
  • Powdered Jaggery to taste, boiled with water and strained
  • ½ teaspoon Powdered Cardamom
  • 25 grams cashews, chopped
  • 25 grams Raisins
  • 1 tablespoon ghee

Ground to Fine Paste

  • 100 grams Poppy seeds, dry roasted, washed, soaked
  • 50 grams Coconut grated
  • 2 tablespoon Fine rice, soaked

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