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

roast on low flame until the gasagase starts to pop.

cool completely and transfer to the mixi jar.

blend to a fine powder without adding any water.

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

blend to smooth paste adding water if required. keep aside.

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

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

now add prepared khus khus paste and mix well.

boil for 5 minutes or until the kheer is cooked completely.

now in a pan heat 1½ tbsp ghee.

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

pour the fried cashew and raisins over kheer.

also, add ¼ tsp cardamom powder and mix well.

finally, gasagase payasa with jaggery is ready to enjoy.

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

soak for 15 minutes in ½ cup hot water.

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

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

boil for 5 minutes or until the gasagase is cooked well.

now add 2 cup coconut milk and mix well.

get the kheer to boil stirring continuously.

pour the fried cashew and raisins over kheer.

also, add ¼ tsp cardamom powder and mix well.

finally, gasagase payasa with sugar is ready to enjoy.