Monday, February 9, 2009

Gasgase Payasa


1/4 cup gasgase(khus-khus/poppy seeds)
1/4 cup fresh coconut
1/4 cup kobri(dry coconut)
2 tbsp milk
Saffron strands(optional)
Cardamom powder


Fry gasgase until the raw smell is gone(~3-4 mins). Grind fried gasgase, coconut, kobri and milk to a fine paste. Melt jaggery in a pan, add saffron strands and paste and boil for about 5 mins. Switch off the heat, add cardamom powder. When ready to serve, add milk.

Variation: You can also add 6-7(soaked and peeled)almonds along with gasgase,coconut and kobri and make a paste. The almonds give it a nice rich taste!

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