Gasa gase payasa

Ingredients:

Poppy seeds - 4 tsp 
Rice, uncooked - 1 tsp
Grated Coconut, fresh/frozen - 1 cup 
Desiccated coconut/Copra/Kobbari - 1 cup 
Jaggery / sugar - 3-4 tbsp 
Milk - 1/4 cup 
Elaichi / cardamom powder - 1/2 tsp 
Saffron (optional) - 4-5 strands
Cashews/Almonds (optional) - 8-10  

Method:

1) Dry roast poppy seeds and rice until they turn crisp and lightly change color.
2) Finely powder the roasted poppy seeds and rice in a blender without adding any water.
3) Add  grated coconut, desiccated coconut, some water and grind to a  smooth paste.
4) Add half a cup of water and strain the paste through a finely perforated strainer; Retain the liquid - this will  make the payasam later.
5) Transfer the coarse residue into a blender; Add some more water and grind again to a smooth paste. Repeat steps 4 and 5 about 3-4 times.
6) Add jaggery to the strained liquid and boil on low-medium heat until all the jaggery dissolves; Remove from stove.
7) Meanwhile dissolve saffron strands in 1/4 cup of warn milk and set aside for 5-10 mins.
8) Now add powdered elaichi,warm milk with saffron and mix well.

Hot hot gasa gase payasa is ready to be served.

Note:

1) You can just grind coconut, poppy seeds, rice and add jaggery, milk to boil them together, instead of straining.