4 hours 20 mins

    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, thinned out with a little milk.

    15 people made this

    Makes: 6 cups

    • 3 tablespoons poppy seeds (khus khus)
    • 1 tablespoon rice
    • 3 tablespoons almonds
    • ½ cup fresh grated coconut
    • 2 cups water
    • 1 cup grated jaggery (gur)
    • One pinch saffron threads
    • ½ teaspoon cardamom (elaichi) powder

    Prep:4hr  ›  Cook:20min  ›  Ready in:4hr20min 

    1. Soak the rice, poppy seeds, and almonds for 4 hours. Drain and grind along with coconut.
    2. Make a syrup using 2 cups water and 1 cup jaggery. Add the coconut-poppyseed paste to the syrup. Add saffron and cardamom powder. Bring the payasa to a boil, and cook till it thickens, stirring constantly.
    3. If the payasa is too thick, thin it out with some milk or water, or a little of both. Serve hot, warm, or cold.

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    Just made it for Janmashtmi. Great recipe, Susmita!  -  02 Sep 2010