Gasagase payasa

Ingredients 

Gasagase ( popppy seeds //khus khus)—1/3 cup

Rice —1/4 cup

Jaggery powder (Bella//gud)—1 cup

Fresh grated coconut—3/4 cup

Dry coconut grated ( copra //kobbari0–1/4 cup

Badam ( almonds // badami)—15 

Cashews ( godambi //kaju )—10 to 12

Cardamom pods ( ellaki//elaichi )—3

Jaikai ( jai phal// nutmeg)—1/2  or 1 teaspoon powder

Cloves ( lavanga )—3 

Saffron strands ( kesari //kesar )—1 pinch

Water  -5 to 6 cups

Method

Dry roast gasagase,rice,badami,godambi,lavanga,ellaki,jaikai in a pan on low flame until gasagase slightly change in colour and rice pops up to white colour and until you get a nice aroma.

Switch off the stove and keep it aside.

Let it cool.

Transfer the roasted ingredients in a mixer jar and grind to a fine powder .

Now add the grated coconut and dry coconut and pulse the ingredients once again.

 Now add  required amount of water and grind together to a fine paste.

Strain this into a vessel using strainer and grind  the residue 3 to 4 times and strain it or you can use the fine paste as it is.

Meanwhile add little water to jaggery powder and heat it.

Once it melts strain it with a strainer.

Add this strained  jaggery water to ground and strained gasagase water,and add kesari strands and boil it on medium flame stirring continuously.

Once it starts boiling,turn off the flame.

Now gasagase payasa is ready to drink 

Drink hot or cold .