In a heavy bottom pan, dry roast the poppy seeds till light brown and fragrant.

Grind poppy seeds, coconut, almonds and cashew together with one cup of water to form a smooth milky liquid

In a kadhai, bring to boil the liquid, add jaggery and cardamom powder to it. Simmer for 5-8 minutes till thick. If you are adding coconut cream, add now and turn off the heat.

Let it cool, at this point, you can serve it chilled topped with roasted nuts and raisins or pour it in the popsicle moulds and freeze! Fantastic both ways.