- 3 tablespoons poppy seeds
- 3 tablespoons almonds
- 1 tablespoon uncooked white rice
- 1/2 cup fresh grated coconut
- 2 cups water
- 1 cup grated jaggery (palm sugar)
- 1 pinch saffron threads
- 1/2 teaspoon ground cardamom
- Combine the almonds, poppy seeds, and rice in a bowl; pour enough water over the mixture to cover by about 1 inch. Allow to soak for 4 hours; drain.
- Grind the almond mixture with the coconut into a paste using a mortar and pestle.
- Stir the water and jaggery together in a saucepan until the jaggery dissolves into the water to make a syrup. Stir the paste into the syrup; add the saffron and cardamom to the mixture. Bring the mixture to a boil, stirring continually; boil and stir until thick. Serve hot, warm, or cold, depending on your preference.