Gasagase Payasa
Gasagase means “poppy seeds” in Kannada and payasa means “pudding.” This popular gluten-free Karnataka sweet contains poppy seeds, coconut, and jaggery. Poppy seeds are known as a natural coolant that soothes the body.
Equipment
- 1 small skillet
- 1 medium saucepan
Ingredients
- 3 tablespoons poppy seeds
- 1 tablespoon rice any variety
- 3 tablespoons shredded fresh coconut or frozen, thawed to room temperature
- 3 cups water divided
- 1 cup powdered jaggery
- 1/4 teaspoon ground cardamom
- 1 teaspoon ghee
- 5 cashews
- 5 raisins
Instructions
- Heat a small skillet over medium heat. Add the poppy seeds and rice and dry-roast for 3 to 4 minutes, until aromatic. Turn off the heat and stir in the coconut. Let cool. Transfer the mixture to a blender, add 1⁄2 cup of water, and blend until coarsely ground.
- Place a medium saucepan over medium heat and add the remaining 21⁄2 cups of water and the jaggery. Cook until the jaggery dissolves. Strain the jaggery water through a fine-mesh strainer set over a bowl to remove any impurities. Return the jaggery water to the pan and place it back over medium heat. Stir in the cardamom. Simmer for 5 minutes. Stir in the ground poppy seed mix and simmer for 5 minutes.
- In a small skillet over medium heat, melt the ghee.
- Add the cashews and raisins. Roast for about 1 minute, until the cashews turn brown. Turn off the heat and stir them into the pudding. Cool for several minutes, and serve warm.
Notes
Along with poppy seeds and rice, you can roast 3 to 4 almonds and grind them with the other ingredients for a rich, creamy version.