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Ingredients

• ¼ cup poppy seeds (khus khus), soaked in 2 cups water for 2-3 hours, drained
• ½ cup sugar
• 2 cups milk
• 2 pinches green cardamom powder
• 10 cashews
• 1 tsp ghee

Method

1. Grind the poppy seeds in a mixer to a smooth paste.
2. Pour ½ cup water in a pan. Add the sugar and allow it to boil until a syrup of one-string consistency is formed (one-string consistency can be checked by lifting a ladle from the syrup. If the syrup drops in a single string - not two or three - it has reached the proper consistency).
3. Add the poppy seed paste and allow it to boil for 2-3 minutes.
4. Finally, add the milk and green cardamom powder. Boil for 4-5 minutes; remove from heat.
5. Heat the ghee in a small pan; fry the cashews till golden brown. Remove and add to the gruel.
6. Mix well and serve.