Ingredients :
- Gasagase poppy seeds 4 tablespoon
- Rice 2 tablespoon
- Dry fruits mix like almond, cashews and unsalted pista 3 tablespoon
- Grated fresh and dry coconut 1 cup each.
- Jaggery 1 1/2 cups ( according to your sweet preference )
- Ghee 1 tablespoon
- Almond pieces and dry grapes to add later.
- Elaichi powder.
- Nicely chopped almond and pista to garnish.
Recipe video :
Procedure :
- In a thick bottomed kadai dry roast almonds, cashews and pistachios till they turn aromatic and keep aside.
- Separately dry roast rice and poppy seeds to golden brown over medium flame, taking care to continuously roast it and it doesn't get burnt.
- Just before switching off the gas and add the grated dry coconut and roast for a few more minutes.
- Take roasted poppy seeds, coconut and rice, roasted dry fruits, elaichi powder, grated fresh coconut and grind to a fine dry paste.
- Once the paste is ground nicely, add a little water and grind further to a nice paste.
- Heat water in a thick bottomed kadai and add ground jaggery and melt it. Don't over boil it. It's enough if the jaggery melts and turn off the heat.
- Next in a thick bottomed kadai heat ghee.
- When it melts roast cashew pieces and kishmish to golden brown.
- In it next add the ground mixture and cook stirring occasionally after adding a little water.
- When the mixture turns aromatic, sieve the melted jaggery water into the kadai and boil it for just five minutes.
- Serve to bowls, garnish with roasted dry fruits and enjoy garamagaram Payasa.
