Gasagase Payasa (Poppy Seed Kheer)

I have never tasted this payasa while growing up. I had heard about this from a few classmates of mine in Belgaum and concluded that this was a south Karnataka thing.
When I got married to a Mysorean I was certain that this surely was a Mysore / Bangalore delicacy.
My mother in law makes a dandy Gasgase payasa, and it is cooked in my Kitchen only when she visits us.
This time around my friend Anu tasted it and has been behind my life to get the recipe.
When I took the recipe from my mom in law this weekend, my husband was festinating to eat this sedating confection.
Drink at your own risk, I am not to blame if you can’t stop gulping this down and can’t stop drowsing away

What you need
2 tablespoon of rice (preferably basmati / sona masoori)
3 tablespoon Poppy seeds
½ cup grated coconut (fresh / frozen)
1/3 cup powdered jaggery
3 cardamom powdered
Milk about 2.5 cups

How to make

Soak rice in some water for 2-3 hours.
On a low flame roast the poppy seeds without any oil / butter.
Grind rice, poppy seeds and coconut to a fine paste.
Don’t add lot of water to grind as that wont allow for a finer paste.
In a pot add few tablespoons of water and heat the jaggery till it melts and starts bubbling.
Add the ground mixture and cardamom powder to jaggery and continue cooking on medium flame till it boils.
Now add milk and continue till it boils. If you feel its too thick you can go ahead and add more milk till desired consistency is reached.
Its eaten both hot and cold.

Makes about 4 glasses