GASAGASE PAYASA / KHAS KHAS KHEER

Yields : 4-5 cups

Ingredients

1. Rice: 1 tbspn
2. Chana dal: 1 tspn
3. Khas khas/poppy seeds: 1 tbspn
4. Almonds/Badam: 8-10 nos
5. Grated coconut: 2 tbspn
6. Grated jaggery: 1-1.5 cups
7. Milk: 2 cups
8. Cardamom powder: 1/4 tspn
9. Cashew & Raisins: 8-10 each
10. Ghee: 1 tspn
11. Saffron: 3-4 strands (soak in warm milk)

Preparation

1. Soak ingredients listed under 1-4 above for 1-1.5 hrs.
2. Grind coconut along with soaked ingredients.
3. Cook the above mixture with 1 cup of water for about 10-15 minutes.
4. Once cooked, add jaggery and bring it to a boil. Switch off the flame.
5. After 2-3 minutes add milk and soaked saffron and bring it to a boil.
6. Fry Cashew and Raisins in ghee and garnish the payasa with it.