“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.” - by SUSMITA
Ingredients
Adjust Servings
Original recipe yields 6 servings
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.
Nutrition
Amount Per Serving (6 total)
- Calories
- 215 cal
- 11%
- Fat
- 5.2 g
- 8%
- Carbs
- 42.5 g
- 14%
Based on a 2,000 calorie diet
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Reviews (1)
Rate This Recipe
"Yummy! I'm not a fan of sweet desserts (this has 1 cup of sugar), but this was pretty good. The first flavor to hit is the sugar, followed by the almond as you start to chew, and ending with a slightl..." See morey menthal-y aftertaste from the cardamom. Using a mortar and pestle was a pain, as always, but I'll probably make this again the next time I have the ingredients on hand. Thank you, SUSMITA, for yet another delicious recipe!"
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