Gasagage (Khus Khus) Payasa

Made  times

"When I first visited my in-laws my mother-in-law had made gasagase payasa for us. I have been a huge fan of this dessert since then. I like it cold and thinned out with a little milk."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


4 h 25 m servings 215 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 215 kcal
  • 11%
  • Fat:
  • 5.2 g
  • 8%
  • Carbs:
  • 42.5g
  • 14%
  • Protein:
  • 1.8 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 31 mg
  • 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Combine the almonds, poppy seeds, and rice in a bowl; pour enough water over the mixture to cover by about 1 inch. 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.



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 s...

From around the web