How To Make Khus Khus Kheer
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.
- 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.
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Preetha Srinivasan
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.
