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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This recipe was found on Indian Food Forever. Fresh ground cadamon is best, it has a lovely subtle flavor that is lost when you buy it already ground. I'm going to have to look for white poppy seeds, I know my sis is going to want to try this recipe. Ingredients:
3 cups milk (doodh) |
1 cup water |
3 tablespoons white poppy seeds (safed khuskhus) |
2 tablespoons cashews, minced, raw (or almonds, badam) |
3 tablespoons coconut, shredded, fried (nariyal) |
1/3 cup sugar (cheeni, or as much as desired) |
1/2 teaspoon cardamom seed, green, freshly ground (elaichi) |
Directions:
1. Place the poppy seeds in a frying pan over a moderately low heat and dry-roast, turning often, for about 5 minutes.
2. Combine the poppy seeds , cashews or almonds , coconut and water in a blender or food processor fitted with the metal blade and process for 2-3 minutes or until the nuts are reduced to a fine puree.
3. Add 2 cups of milk and process on low speed for 15 seconds.
4. Pour the mixture through a strainer over a pan.
5. Press out as much as liquid as possible, then add the remaining milk and cardamom seeds.
6. Stirring constantly bring to boil over moderately high heat.
7. Reduce the heat to low and simmer for 2 minutes, then add the sugar.
8. Pour the milk back and forth from one pan to another until it is frothy.
9. Serve immediately in warmed cups.
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