About this recipe:This Indian recipe is a dessert made with poppy seeds, rice, almonds and coconut, which is lightly fragranced with saffron and cardamom. You can thin out the dessert with a little milk, if you wish.
3 tablespoons poppy seeds
3 tablespoons almonds
1 tablespoon uncooked white rice
35g fresh grated coconut
220g jaggery (palm sugar)
1 pinch saffron threads
1/2 teaspoon ground cardamom
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Method Prep:5min › Cook:20min › Ready in:25min
Combine the almonds, poppy seeds, and rice in a bowl; pour enough water over the mixture to cover by about 2.5cm. Allow to soak for 4 hours; drain.
Grind the almond mixture with the coconut into a paste using a mortar and pestle.
Stir the water and jaggery together in a saucepan until the jaggery dissolves into the water to make a syrup. Stir the paste into the syrup; add the saffron and cardamom to the mixture. Bring the mixture to a boil, stirring continually; boil and stir until thick. Serve hot, warm or cold, depending on your preference.
Jaggery (palm sugar)
Found in most major supermarkets and Indian/South Asian stores.