Godhi Kuttida Payasa | Daliya Payasa | Payasa Recipes
Author: Vindhya Desai
Recipe type: Sweet
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 4 people
- ½ Cup daliya
- ½ Cup grated jaggery
- 2 Cups + ½ Cup milk
- 5-6 cashews
- 5-6 almonds
- 2 Tbsp raisins
- ¼ Cup freshly grated coconut
- ½ Tbsp gasa-gase/poppy seeds
- 2 Tbsp + 1 Tsp ghee
- 6-7 pounded elaichi
- Take the daliya in a bowl and wash it twice thoroughly
- Add enough water to just cover the washed daliya
- Next pour 2 Cups of milk and add a few drops of ghee
- Pressure cook this for 2 whistles on low-medium flame
- Let the pressure settle, keep it aside
- In a small pan, roast gasa-gase/poppy seeds lightly
- Grind this with freshly grated coconut into a paste and keep aside
- Now add jaggery into a small pan
- Add little water to start melting the jaggery
- Bring to heat and melt but do not boil it, just melting it is enough
- Next add coconut paste we ground earlier into the melted jaggery and mix well
- Bring to a light boil
- Now add the cooked daliya and mix well
- Add 2 Tbsp ghee and let it keep cooking on low flame, do not forget to stir
- Chop up almonds cashews roughly
- In a small pan, heat 1 Tsp ghee and roast almonds and cashews
- Throw in the raisins and turn off heat
- Add pounded elaichi and give a quick stir, adjust consistency with milk
- Pour the roasted nuts and raisins, mix well
- Serve warm or at room temperature
Use whole/full fat milk to get a nice creamy taste
Make sure daliya is clean and fresh
Use any nuts you like or skip them completely
Recipe by Food Of Interest at https://foodofinterest.com/godhi-kuttida-payasa/
3.5.3226