Kasa kasa payasam (poppy seed payasam)

Soak the poppy seeds in warm water for two hours, then drain and grind with a splash of milk to a very smooth paste.

If using sago, cook it separately in water until translucent and set aside.

Bring the milk to a boil in a heavy pan, then lower the heat and simmer until it reduces by about a third.

Stir in the poppy seed paste and cook for 5-6 minutes on low, stirring constantly so it does not catch.

Add the cooked sago and the grated jaggery; stir until the jaggery dissolves completely.

Pour in the coconut milk, add the crushed cardamom, and take the pan off the heat before it boils again.

Heat the ghee, fry the cashew nuts until pale gold, then the raisins until they plump. Pour over the payasam and serve warm.