Ugadi marks the beginning of the New Year for people in Andhra Pradesh, Telangana and Karnataka. Celebrated with great enthusiasm, the festival symbolises new beginnings, prosperity and hope. Homes are
decorated with mango leaves, families wear new clothes, and a variety of festive dishes are prepared to mark the occasion.
One of the highlights of the Ugadi feast is traditional desserts made with jaggery, coconut and dry fruits. Gasagasa Coconut Payasam, a rich, aromatic kheer made with poppy seeds, coconut and jaggery is a comforting festive sweet often prepared during the celebrations. Creamy, mildly nutty and naturally sweetened, this payasam is both nourishing and indulgent, making it a perfect addition to the Ugadi menu.
Gasagasa Coconut Payasam by Shangri-La
Ingredients
For the Payasam
3 tbsp khus khus (gasagase / poppy seeds)
5 cashews
5 almonds (badam)
1 cup grated coconut
½ cup water (for grinding)
¾ cup jaggery
1½ cups water
¼ tsp cardamom powder
For Frying Nuts
1½ tbsp ghee
10 cashews, halved
2 tbsp raisins (kishmish)
Method
Step 1: Roast & Grind
In a pan, roast 3 tbsp khus khus (gasagase), 5 cashews and 5 almonds on low flame until the poppy seeds start popping and release a nutty aroma.
Allow the mixture to cool completely, then grind it into a fine powder without adding water.
Step 2: Prepare Coconut Paste
In the same mixer, blend 1 cup grated coconut with ½ cup water to make a smooth paste. Set aside.
Step 3: Prepare Jaggery Syrup
In a kadai, melt ¾ cup jaggery in 1½ cups water.
Let it boil for about 2 minutes until the raw taste of jaggery disappears.
Step 4: Cook the Payasam
Add the prepared khus khus powder to the jaggery syrup and mix well.
Simmer for about 5 minutes, stirring occasionally, until the payasam thickens and cooks through.
Step 5: Tempering
Heat 1½ tbsp ghee in a small pan.
Fry 10 cashews and 2 tbsp raisins until golden and aromatic.
Step 6: Finish
Add the fried nuts and ¼ tsp cardamom powder to the payasam.
Mix well and serve warm.
