GASAGASE PAYASA-POPPY SEEDS PAYASA

Gasagase Payasa

Gasagase Payasa

Gasagase Payasa is very traditional and authentic sweet dish of Karnataka. It is prepared by using poppy seeds. Poppy Seeds are the source of opium and you may find yourself dozing off after having Gasagase Payasa.

It is prepared in festivals, get-together, holiday etc., In earlier days this was said to be a special item after having head massage and oil bath. Having a good sleep after oil bath and gasagase payasa is a good relaxation for mind and body. It is also very nutritious.

 

Ingredients :

Gasagase / poppy seeds             1 cup

Rice                                                    1 tbsp

Jaggery                                             1 cup

Sugar                                                 1 tbsp

Grated coconut/dry coconut   ½ cup

Ghee                                                    1 tsp

Cashew, raisins, badam              ¼ cup

Milk                                                    1 cup

Elaichi / cardamom powder    ½ tsp

Method :

Roast cashew and raisins in little ghee and keep aside.

IMG_20140731_080357 <div class="hrecipe jetpack-recipe"><div class="jetpack-recipe-content"></div></div>Dry roast poppy seeds and rice separately.

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Grind roasted poppy seeds, rice, coconut, badam into fine paste.

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Put the grinded paste into a thick bottomed vessel, put some water and cook till raw smell goes. Keep on stirring to avoid burning at the bottom.

IMG_20140907_164508 <div class="hrecipe jetpack-recipe"><div class="jetpack-recipe-content"></div></div>You can add more water if you find payasa too thick. But before adding water keep in mind after adding jaggery it becomes little watery. You can adjust to it.

Now add jaggery and sugar. Cook for some more time till and sugar dissolves.

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When done, add milk, elaichi, cashew, raisins and mix well.

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If payasa is too thick you can adjust with more milk.

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Serve hot or cold.

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Tips :

Keep on stirring while cooking the grinded paste to avoid burning at the bottom. You can adjust the sweet as per your taste by adding more or less jaggery.

Shyla Nagesh

http://brahmin.kitchen

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