Poppy Seeds Payasam

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Category: Festive Recipe
Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

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  • 1 cup - grated coconut, fresh/frozen.
  • 1/4 cup - desiccated coconut/copra/kobbari.
  • 1/4 cup - milk.
  • 4 tsp - poppy seeds.
  • 1 tsp - white rice, uncooked.
  • 3 to 4 tbsp - jaggery.
  • 1/2 tsp - elaichi, powdered.
  • 4 to 5 strands - saffron (optional).
  • 8 to 10 - cashews/almonds (optional).

How to Make Poppy Seeds Payasam

  • Dry roast poppy seeds and rice until they turn crisp and lightly change colour.
  • Finely powder the roasted poppy seeds and rice in a blender without adding any water.
  • Add grated coconut, desiccated coconut, some water and grind to a smooth paste.
  • Add half a cup of water and strain the paste through a finely perforated strainer. (retain the liquid, as this will make the payasam later).
  • Transfer the coarse residue into a blender.
  • Add some water and grind again to a smooth paste.
  • Repeat steps 4 and 5 about 3-4 times.
  • Add jaggery to the strained liquid and boil on low-medium heat until all the jaggery dissolves. Remove from stove.
  • Dissolve saffron strands in 1/4 cup of warm milk and set aside for 5-10 minutes.
  • Add powdered elaichi, warm milk with saffron and mix well.
  • Serve hot.