Simple payasas are one of the most satisfying sweets out there. Our good old South Indian payasa/payasams are so wholesome. Even though they are sweet, they are filled with nutrition especially the ones made with jaggery. Rich in minerals and fibre, this godhi kuttida payasa or daliya payasa is one of the best.
Godhi kuttida payasa is whole wheat daliya, jaggery mixed with a freshly ground paste of coconut and poppy seeds. Almonds and cashews add richness and raisins add fun to this payasa. And what better than ghee and milk to further enrich this wonderful ‘food of the gods’! A bowlful of this payasa is actually food for the soul.
You can choose to add store-bought organic coconut milk to make it easier and save you a little work. Some freshly pounded elaichi popped straight out of the pods will make the godhi kuttida payasa very fragrant and flavourful. I made this payasa for Varamahalakshmi Vratha pooje last year. The time has finally come to post this recipe close to Shravana month of this year.
Choose more wholesome jaggery based payasas from FOI:
Gasa Gase Payasa
Hayagreeva Maddi
Akki Kadale Bele Payasa
Hesaru Bele Payasa
- 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
Make sure daliya is clean and fresh
Use any nuts you like or skip them completely
Godhi Kuttida Payasa Stepwise:
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
