How to make Poppy Seeds Powder | Indian Basics for Cooking
Poppy Seeds are used widely in making gravies. It has a nutty taste and makes the gravy very delicious with the unique flavour. Since grinding it in mixer is a tough task, making a huge batch surely helps.
Yield: 1 cup
Equipment
- Dry Kadhai / pan
Materials
- 1 cup Poppy Seeds / Khus Khus / Gasa Gasa
Instructions
How to make Poppy Seeds Powder
- Heat a pan dry. Pour the poppy seeds on to the hot pan.
- Quickly with a ladle stir well so as not to burn the seeds. The moment the seeds reach the right temperature, they start crackling. That's when you switch off the flame.
- Transfer to a dry plate and allow it to cool completely.
- Again spread over a plate and dry it well.
- Before storing this in a jar, ensure the jar is dry and the powder is cooled down well.
Notes
This stays well for more than 10 days when refrigerated well.
I haven't tested the shelf life beyond that.
Take as much needed and put it back right away for longer shelf life. There is no need to freeze this, but it may work well too.