Kaayi Haalu

No. of servings:  4-6	Soak Time:  10 mins
Preparation Time:  10 mins	Cook Time:  15 mins

This delectable paayasam is excellent as itself.  It is also an essential accompaniment for Sweet Shaavige (or) haalu obbattu (paalu obbattu) - both traditional South Indian desserts!

Ingredients:

• Cashews - 15
• Freshly grated coconut - 1.5 cups
• Jaggery (or) brown sugar - 1 cup
• Poppy seeds - 4-5 tsp
• Milk (or) Vegan milk - 2 cups
• Elaichi (Cardamom) powder
• Saffron (optional)

Method:

• Soak poppy seeds and cashews for half an hour 
• In another vessel, soak 1 cup jaggery in 2 cups of water 
• Put this vessel on the stove on low heat ('Soup' mode in IP)
• Grind the poppy seeds and cashews
• Now add grated coconut and grind finely
• After the jaggery dissolves, add the ground paste to it
• Cook it on low flame until it starts to boil
• Turn it off immediately
• After it cools down a little, add boiled milk ('Steam' mode in IP for 'zero' minutes)
• Add cardamom powder and saffron
• Serve it warm or cold as itself (or) with rice noodles (or) fried 'haalu obbaTTu' 

Tips and Tricks:

• This dessert is very cooling to the body due to poppy seeds
• Poppy seeds aid a good night's sleep!  After all, they are used in making opioids :)  
• Never add cold milk to hot coconut gravy as the milk will curdle.  Both have to be hot to remain homogenous
• Soaking the poppy seeds helps in grinding it quicker and finer
• Soaking the cashews quickly grinds them into a smoother, milkier paste
• Boiling the poppy seeds in water will expedite the process even more
• Powder the cardamom in the pods itself to get a stronger flavor 
• Adding a spoon of sugar grinds the cardamom finely

Pictures: 

Final Outcome: