Kasa kasa/ poppy seeds is the most important ingredient in South Indian cooking. Usually kasa kasa is used in making korma or to make thick rich gravies, as it enhances taste of food and gives nice flavour and aroma. Kasa kasa has more medicinal value. It cures stomach ulcer and mouth ulcer. When my sister or me is suffering with fever my mom used to make kasa kasa payasam and will give us. It is most heaviest dish as well more tastier to consume. In siddha this kasa kasa is advised for people who suffer with sleep disorder.
If we take kasa kasa in good quantity, we will have good and deep sleep. It is good to consume in summer, it reduces body heat and make us cool. This payasam is more easy to make and could be served both hot and chill. This poppy seed is a opium seed and is banned in few countries like Singapore, Saudi Arabia, Taiwan and in UAE. This poppy seeds are mostly used in Indian, Jewish and European cuisine.
Ingredients:
Kasa kasa - 100 gm
Coconut - (grated, cut piece) 1 cup
Jagerry - 1 cup
Cashew nuts - 10 nos
Elachi powder - 1 teaspoon
Water - 1 cup
Ghee -2 teaspoon
Kismis/dry grapes -6 nos
Badam - 10 nos( finely chopped)
Method:
1.Dry roast kasa kasa in medium flame until it turns slight brown colour. Allow it to cool off.
2. In a mixer, blend kasa kasa until it turns 3/4 of powder consistency. Now add coconut pieces into it and blend again.
3. Add water and grind well to make thin paste.
4. Dissolve jaggery in a kadai by adding little water. Filter it to remove dust/mud from jaggery.
5. To jaggery, add elachi powder and grounded paste. Mix well and cook until its raw smell vanish off. It may take maximum of 5 mins. Make sure to mix it throughout the process since it will get burnt easily.
6. Heat ghee, in a separate pan and fry cashew nuts till it turns golden brown colour. Make sure cashew should get fried only in medium flame. Add dry grapes and saute it for few second. Add this mixture to payasam and mix well.
Yummy, hot and rich kasa kasa payasam is ready to be served. Serve by adding few grated badam.
If we take kasa kasa in good quantity, we will have good and deep sleep. It is good to consume in summer, it reduces body heat and make us cool. This payasam is more easy to make and could be served both hot and chill. This poppy seed is a opium seed and is banned in few countries like Singapore, Saudi Arabia, Taiwan and in UAE. This poppy seeds are mostly used in Indian, Jewish and European cuisine.
Kasa kasa - 100 gm
Coconut - (grated, cut piece) 1 cup
Jagerry - 1 cup
Cashew nuts - 10 nos
Elachi powder - 1 teaspoon
Water - 1 cup
Ghee -2 teaspoon
Kismis/dry grapes -6 nos
Badam - 10 nos( finely chopped)
Method:
1.Dry roast kasa kasa in medium flame until it turns slight brown colour. Allow it to cool off.
2. In a mixer, blend kasa kasa until it turns 3/4 of powder consistency. Now add coconut pieces into it and blend again.
3. Add water and grind well to make thin paste.
4. Dissolve jaggery in a kadai by adding little water. Filter it to remove dust/mud from jaggery.
5. To jaggery, add elachi powder and grounded paste. Mix well and cook until its raw smell vanish off. It may take maximum of 5 mins. Make sure to mix it throughout the process since it will get burnt easily.
6. Heat ghee, in a separate pan and fry cashew nuts till it turns golden brown colour. Make sure cashew should get fried only in medium flame. Add dry grapes and saute it for few second. Add this mixture to payasam and mix well.
Yummy, hot and rich kasa kasa payasam is ready to be served. Serve by adding few grated badam.
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