Gasagase/Khaskhas/Poppy seeds Payasa

Ingredients
Poppy seeds - 50 g
Grated Jaggery - 1/2 cup OR equivalent jaggery piece
Thin Coconut milk - 2 cups

Method
1. Dry roast Poppy seeds till its color changes lightly. Allow it to cool, then grind it and keep aside.

2. In a vessel, put Coconut milk and heat it. When it is about to boil add Jaggery and powdered Poppy seeds.

3. Boil until you get nice bubbles in the vessel and turn off the flame.

Note: Some people like this Payasa to be very thin. In that case, add 2 cups of water before boiling. In the above measurement, Payasa will be little thick.