Gasagase payasa is a typical sweet from Karnataka. I must say this is mine and my hubby's favourite payasa too. Yesterday being a festival, I wanted to offer god some sweet dish and this is what which struck my mind at first.
Even though I knew how my mom used to prepare this and I have made this atleast twice in Belgium, I tried finding various ways of making this dish over the internet. I still think that all those recipes did not match what my mom made.
So here goes my recipe for the traditional typical sweet from Karnataka.
I should say that the proportions mentioned here are ideal for a starter. In case you fail, dont worry as you have used up very little ingredients and you can always cheer yourself saying "Let me try again :)". I am sure you would love it.
Ingredients: Serves two people
Gasagase (or Khuskhus) 3 spoons
Grated dry coconut - 2 spoons
Powdered Jaggery - 4 - 5 spoons (5 spoons is normal sweet for me. 6 spoons according to me is very sweet. 4 could be normal in case your sweet intake is moderate or low)
raw rice - 3 spoons
Milk - 1 cup
water - 1/2 cup
Dry grapes - about 30gms
cashew nuts - about 30 gms
ghee - about 2 spoons
Method:
Dry fry gasagase (khuskhus) in a pan untill it turns light brown and gives out good aroma.
Now spread this over a plate.
Dry fry raw rice until it turns light brown.
Spread the rice over a plate. Allow it to cool down.
Now mix rice, gasagase, coconut and add 1/2 cup water and grind it to a paste.
In a pan add ghee and bring it to heat. Add cashew nuts. When the nuts start changing colour add dry grapes and fry them. As soon as the grapes start blowing up, add about 1/4 cup water.
Add the jaggery and stir. Keep stirring until the jaggery dissolves.
Now add the paste and boil.
When this cools down, you can add milk and serve.
The traditional way of consuming includes drinking this dish (either hot/cold)
This dish can also be refrigerated and served as cold dessert.
Ain't that simple? Give it a try and let me know how helpful it is :)
