Gasgase Payasa

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Recipe

Ingredients

2 tablespoons	poppy seeds (gasgase)
1/4 cup	raw rice
1/4 cup	grated coconut
1 cup	jaggery
3 cups	water
1/4 teaspoon	cardamom powder
2 tablespoons	ghee
8-10	cashew nuts
8-10	raisins
—	a pinch of salt

Instructions

1. 1 Wash and soak the poppy seeds and rice in water for 30 minutes.
2. 2 Drain the water and grind the soaked poppy seeds, rice, and grated coconut into a smooth paste using a little water.
3. 3 In a saucepan, add the jaggery and 3 cups of water. Heat until the jaggery dissolves completely, then strain to remove impurities.
4. 4 Return the jaggery syrup to the saucepan and bring it to a gentle boil.
5. 5 Add the ground paste to the jaggery syrup, stirring continuously to avoid lumps.
6. 6 Cook the mixture on a low flame until it thickens slightly.
7. 7 Add the cardamom powder and a pinch of salt, stirring well.
8. 8 In a small pan, heat the ghee and fry the cashew nuts until golden brown. Remove and set aside.
9. 9 In the same ghee, fry the raisins until they puff up. Remove and set aside.
10. 10 Add the fried cashew nuts and raisins to the payasa, mix well, and serve warm.