Name: Gasagage (Khus Khus) Payasa recipe
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

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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

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.
Grind the almond mixture with the coconut into a paste using a mortar and pestle.
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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