PAYESH of POPPY SEEDS

Ingredients

• 120 g (approximately 1 powa) Poppy seeds (White poppy seeds (khus khus) are traditional. 1 powa is approximately 120 g.)
• 3 leaves (a few) Cassia leaves (Also known as Indian bay leaves (tejpatta). Use 3–4 leaves. Do not substitute with Mediterranean bay leaves — the flavour is different.)
• 4 pods worth of seeds Cardamom seeds (Remove seeds from the pods; discard pods. The original text does not specify an exact quantity — use seeds from approximately 4 green cardamom pods as a beginner guide.)
• 60 g (approximately 1 chhatak) Ghee (1 chhatak is approximately 60 g or about 4 tablespoons of ghee.)
• 950 ml (approximately 1 seer) Milk (1 seer is approximately 950 ml. Whole full-fat milk is recommended for the creamiest result.)
• 120 g (approximately 1 powa) Sugar (1 powa is approximately 120 g. Plain white sugar is appropriate.)
• 1 as desired Raisins (Add as many or as few as you like. A small handful (about 2 tablespoons) is a reasonable starting point.)
• 1 as desired Pistachios (You may leave them whole or roughly chop them. A small handful is suggested.)
• 1 as desired Almonds (You may leave them whole, slice, or roughly chop them. A small handful is suggested.)

Instructions

1. 1Place 120 g (approximately 1 powa) of poppy seeds into a bowl. Pour in enough cold water to fully submerge them. Leave the seeds to soak for 1 hour — this softens them so they can be ground into a smooth paste. Set a timer so you don't forget.
2. 2After soaking, drain the poppy seeds through a fine sieve. Transfer the drained seeds to a blender or food processor. Add water little by little — start with just 2–3 tablespoons — and blend, scraping down the sides as needed. Continue adding water a little at a time and blending until you have a smooth, thick paste. You want a paste, not a liquid, so add water cautiously.
3. 3Place a wide, heavy-bottomed saucepan or kadai over medium heat. Add 60 g (approximately 1 chhatak) of ghee and allow it to melt and become hot — you will see it shimmer. Add the cassia leaves (3–4 leaves) and the cardamom seeds (from approximately 4 pods). Fry them in the ghee for about 1 minute, stirring gently. You will notice a fragrant aroma rising — this means the spices are releasing their flavour into the ghee. Be careful not to burn them; reduce the heat slightly if they begin to darken too quickly.
4. 4Add the poppy seed paste to the pan with the fragrant ghee and spices. Stir everything together so the paste is well coated in the ghee. Continue to fry over medium heat, stirring frequently to prevent sticking, for about 8–10 minutes. The paste will gradually change colour from white/grey to a light golden brown. This step is important — it removes the raw taste of the poppy seeds and develops a nutty flavour. Keep a close eye on it and lower the heat if needed, as the paste can catch and burn.
5. 5Once the poppy seed paste has turned light brown, carefully pour in 950 ml (approximately 1 seer) of milk. The milk may splutter slightly when it hits the hot pan, so pour slowly and stand back a little. Stir well to combine the paste with the milk. Add 120 g (approximately 1 powa) of sugar and stir until dissolved. Now add your desired amounts of raisins, pistachios, and almonds — a small handful of each is a good starting point if you are unsure.
6. 6Increase the heat to medium and bring the mixture to a gentle simmer. From this point, stir constantly with your wooden spoon or spatula, making sure to scrape the bottom and sides of the pan to prevent the milk from scorching. Continue cooking and stirring for approximately 15–20 minutes. The payesh is ready when it has thickened to a consistency similar to a creamy porridge or thick custard — it should coat the back of a spoon. Remove the pan from the heat immediately once it has thickened to your liking. Remember it will thicken a little more as it cools. Serve warm or at room temperature.