Indian Coconut, Almond and Poppy Seed Pudding - Gasagage Payasa

    25 min

    This Indian recipe is a dessert made with poppy seeds, rice, almonds and coconut, which is lightly fragranced with saffron and cardamom. You can thin out the dessert with a little milk, if you wish.

    3 people made this

    Makes: 6 

    • 3 tablespoons poppy seeds
    • 3 tablespoons almonds
    • 1 tablespoon uncooked white rice
    • 35g fresh grated coconut
    • 475ml water
    • 220g jaggery (palm sugar)
    • 1 pinch saffron threads
    • 1/2 teaspoon ground cardamom

    Prep:5min  ›  Cook:20min  ›  Ready in:25min 

    1. Combine the almonds, poppy seeds, and rice in a bowl; pour enough water over the mixture to cover by about 2.5cm. Allow to soak for 4 hours; drain.
    2. Grind the almond mixture with the coconut into a paste using a mortar and pestle.
    3. Stir the water and jaggery together in a saucepan until the jaggery dissolves into the water to make a syrup. Stir the paste into the syrup; add the saffron and cardamom to the mixture. Bring the mixture to a boil, stirring continually; boil and stir until thick. Serve hot, warm or cold, depending on your preference.

    Jaggery (palm sugar)

    Found in most major supermarkets and Indian/South Asian stores.

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    Reviews in English (1)


    Yummy! I'm not a fan of sweet desserts (this has 1 cup of sugar), but this was pretty good. The first flavor to hit is the sugar, followed by the almond as you start to chew, and ending with a slightly menthal-y aftertaste from the cardamom. Using a mortar and pestle was a pain, as always, but I'll probably make this again the next time I have the ingredients on hand. Thank you, SUSMITA, for yet another delicious recipe!  -  17 Nov 2011  (Review from Allrecipes US | Canada)