Gasagage (Khus Khus) Payasa recipe

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Ingredients

3 tablespoons poppy seeds
3 tablespoons almonds
1 tablespoon uncooked white rice
½ cup fresh grated coconut
2 cups water
1 cup grated jaggery (palm sugar)
1 pinch saffron threads
½ teaspoon ground cardamom

Nutrition Info

215.3 calories
carbohydrate: 42.5 g
cholesterol: : -
fat: 5.2 g
fiber: 1.5 g
protein: 1.8 g
saturatedFat: 2 g
servingSize: -
sodium: 31.5 mg
sugar: 38.6 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

6 servings

Recipe Note

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.

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