Gasagage (Khus Khus) Payasa |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
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When I first visited my in-laws my mother-in-law had made gasagase payasa for us. I have been a huge fan of this dessert since then. I like it cold and thinned out with a little milk. Ingredients:
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 |
Directions:
1. 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.
2. Grind the almond mixture with the coconut into a paste using a mortar and pestle.
3. 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.
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