Heat a wok adding poppy seeds and almonds. Roast them till the poppy seeds slightly change color and nice aroma spreads out. Switch off and let it cool.

In a mixer jar add roasted ingredients and grind to fine paste without adding water. Now to the same paste include grated coconut and cardamom seeds, grind together to fine paste adding water as required.

Meanwhile in a pan/vessel add jaggery and 1/4 cup water. Bring this to boil and stir till jaggery melts completely. At this stage strain this jaggery syrup to remove impurities.

Mix in jaggery syrup with ground poppy seeds and bring it to boil. Switch off the flame.

Heat a seasoning pan adding ghee and cashews. Fry the cashews till they slightly change color. Put off the flame and garnish khus khus payasam with fried cashews.

Khus khus payasam is ready. Relish it after lunch or dinner.

Be careful when roasting the poppy seeds as they get burnt easily. Remove them from flame as soon as they slightly change color.

Do not try to grind roasted khus khus and coconut together, the khus khus will not turn in to fine paste in this case.

Adjust jaggery as per your preferences.

Almonds are added to give some thickness to payasam, if you don't have it then you can use 2 tsp of raw rice too.

This payasam doesn't thicken with time, so adjust consistency when you add water.