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GASAGASE PAYSA/ POPPY SEEDS PUDDING

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Preparation time: 30 min, Cooking time: 20 min, Yields: serves 6-8

    INGREDIENTS:

SI NO
CONTENTS
QUANTITY
1
POPPY SEEDS
2 TBSP
2
GRATED  COCONUT
1 CUP
3
RICE
2 TSP
4
CARDAMOM
5-6
5
MASHED JAGGERY
3 CUPS
6
GHEE
1-2 TSP
7
MILK
¼ CUP





   







 METHOD:

1. Soak poppy seeds and rice together with ½ cup of water for about 20-30 min.
2. Grind, soaked rice, poppy seeds, cardamom, and grated coconut together into fine paste, with little water.
3. Using strainer, take out the thick coconut milk from ground coconut paste, by adding little water.

4. Continue the same procedure 1-2 times with the remaining ground mixture.

5. Once you squeeze out all the milk from coconut mixture, keep boiling on medium heat.
6. Then add mashed jaggery to coconut milk and stir continuously till it  dissoves and blends with the mixture nicely.Or till milk starts to thickening.

7. Add ghee and cook for about 5 min on medium heat.
8. Now it’s ready to serve gasagase paysa either hot or chill.



TIPS:
 You can use cashew, almonds and raisins to garnish.
 You have to stir paysa/pudding continuously to avoid burnt or sticking to the  pot.
 You can adjust jaggery according to your taste and requirements.
 You can use either dry or fresh coconut, but I prefer to use fresh one.


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