Method of Preparation:
Roast poppy seeds, rice until smell comes. Grind the fried poppy seeds, rice with cashewnuts to a powder and keep aside. Put coconut in a blender, add water and blend till smooth. Strain to extract the milk.
Repeat with the same residue twice. Restrain. Press out till residue is crumbly. In a nonstick pan, place coconut milk, poppy seeds powder, and jaggery and bring to boil over medium heat. Keep stirring continuously for 10-15 minutes. When it's boiled, add cardamom powder, milk and simmer for 2 minutes. Serve hot.
