GASAGASE - 3 TBSP

firstly, in a pan take 3 tbsp gasagase, 5 cashew and 5 almonds

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STARTS TO POP

roast on low flame until the gasagase starts to pop

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TRANSFER

cool completely and transfer to the mixi jar

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BLEND - FINE POWDER

blend to a fine powder without adding any water.

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COCONUT - 1 CUP

now in the same mixi add 1 cup coconut, ½ cup water.

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BLEND - SMOOTH PASTE

blend to smooth paste adding water if required. keep aside

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JAGGERY - 3/4 CUP

in a large kadai, melt ¾ cup jaggery in 1½ cup water

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BOIL - 2 MINUTES

boil for 2 minutes, or until the raw flavour of jaggery goes

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PREPARED PASTE

now add prepared khus khus paste and mix well

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BOIL - 5 MINUTES

boil for 5 minutes or until the kheer is cooked completely

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GHEE - 1.5 TBSP

now in a pan heat 1½ tbsp ghee

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CASHES - 10 HALVES

roast 10 cashews and 2 tbsp raisins until it turns golden brown

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FRIED CASHEW 

pour the fried cashew and raisins over kheer.

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CARDAMOM POWDER

also, add ¼ tsp cardamom powder and mix well

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READY TO DRINK

finally, gasagase payasa with jaggery is ready to enjoy.

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GASAGASE - 3 TBSP

firstly, in a small bowl take 3 tbsp gasagase and 1 tbsp rice

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SOAK -15 MINUTES

soak for 15 minutes in ½ cup hot water.

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BLEND SMOOTH PASTE

transfer the soaked khus khus and rice to a mixi jar and blend to a smooth paste. keep aside.

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SUGAR - 3/4 CUP

in a large kadai, transfer the khus khus paste and add ¾ cup sugar.

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MIX WELL

also, add 1 cup water and mix well-combining everything

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BOIL - 5 MINUTES

boil for 5 minutes or until the gasagase is cooked well

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COCONUT MILK - 2 CUP

now add 2 cup coconut milk and mix well.

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STIR & BOIL - 1 MINUTE

get the kheer to boil stirring continuously

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FRIED CASHEW

pour the fried cashew and raisins over kheer

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CARDAMOM POWDER

also, add ¼ tsp cardamom powder and mix well

25

READY TO DRINK

finally, gasagase payasa with sugar is ready to enjoy.

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