Indian Coconut, Almond and Poppy Seed Pudding - Gasagage Payasa

Indian Coconut, Almond and Poppy Seed Pudding - Gasagage Payasa


2 people made this

About this recipe: 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.


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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