gasagage-khus-khus-payasa

Gasagage (Khus Khus) Payasa

1 Review Add a Pic
  • Prep

    5 m
  • Cook

    20 m
  • Ready In

    4 h 25 m
SUSMITA
Recipe by  SUSMITA

“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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Ingredients

Adjust Servings

Original recipe yields 6 servings

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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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Review (1)

Rate This Recipe
Aevida
4

Aevida

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 slightly 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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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 215 cal
  • 11%
  • Fat
  • 5.2 g
  • 8%
  • Carbs
  • 42.5 g
  • 14%
  • Protein
  • 1.8 g
  • 4%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 31 mg
  • 1%

Based on a 2,000 calorie diet

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