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.