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Recipes,Indian sweets,Desserts

How To Make Khus Khus Kheer


Aug 23, 2018

PREPARATION TIME

COOKING TIME

SERVES

2

PREPARATION LEVEL

Easy

Raksha Bandha festival is the perfect time to do something unexpected to surprise your beloved sibling. This year skip the regular mithai from halwa and try this delicious south Indian delicacy Khus Khus Kheer or Poppy Seeds Payasam by our Chef Preetha.

INGREDIENTS

    1 tbsp rice
    2 tbsp cashews
    ¼ cup poppy seeds
    ¾ cup freshly grated coconut
    ¼ cup water or as required
    1 tbsp ghee
    ¾ cup milk
    ½ -3/4 cup sugar (or as required)
    Few strands of saffron dissolved in milk
    ¾ tsp Cardamom powder
    Slivered almonds / Pista for garnish

DIRECTIONS

– In a pan, dry roast rice and cashews. Just when they start to change colour, add khus khus and sauté on low flame till khus is mildly roasted.
– Grind in a mixer to a fine thick paste without adding water. Once ground, add coconut and grind well.
– Add water as required and grind to a smooth paste.
– In a deep pan, melt ghee and add paste. Stir well and add milk and bring to a boil, on low flame.
– Add sugar and simmer on low flame till kheer thickens.
– Just before switching off the flame, add saffron, cardamom powder and dry fruits. Mix well and serve.

About Preetha SrinivasanFollow On

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Preetha’s endeavour is to promote south Indian cuisine through her YouTube channel, Dakshin Curry. She absolutely loves curry leaves, and can fit them happily into in any recipe. For those of you who curse the poor thing, dry roast and powder them or use them in your dishes and enjoy the health benefits she says.

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