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Godhi Kuttida Payasa | Daliya Payasa | Payasa Recipes

Godhi Kuttida Payasa

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


5.0 from 2 reviews
Godhi Kuttida Payasa | Daliya Payasa | Payasa Recipes
 
Prep time
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A creamy delicious Karnataka special godhi kuttida payasa, perfect for festivals
Author:
Recipe type: Sweet
Cuisine: Indian
Serves: 4 people
Ingredients
  • 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
Method
  1. Take the daliya in a bowl and wash it twice thoroughly
  2. Add enough water to just cover the washed daliya
  3. Next pour 2 Cups of milk and add a few drops of ghee
  4. Pressure cook this for 2 whistles on low-medium flame
  5. Let the pressure settle, keep it aside
  6. In a small pan, roast gasa-gase/poppy seeds lightly
  7. Grind this with freshly grated coconut into a paste and keep aside
  8. Now add jaggery into a small pan
  9. Add little water to start melting the jaggery
  10. Bring to heat and melt but do not boil it, just melting it is enough
  11. Next add coconut paste we ground earlier into the melted jaggery and mix well
  12. Bring to a light boil
  13. Now add the cooked daliya and mix well
  14. Add 2 Tbsp ghee and let it keep cooking on low flame, do not forget to stir
  15. Chop up almonds cashews roughly
  16. In a small pan, heat 1 Tsp ghee and roast almonds and cashews
  17. Throw in the raisins and turn off heat
  18. Add pounded elaichi and give a quick stir, adjust consistency with milk
  19. Pour the roasted nuts and raisins, mix well
  20. Serve warm or at room temperature
Notes
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
3.5.3226
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

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