Ingredients

• Poppy seeds - 4 tbsp
• cardamom seeds - 1/2 cup
• grated coconut - 1/2 cup
• green gram (Moong) Dal - 1/2 cup
• Bengal gram (Channa) Dal - 1/4 cup
• jaggery powder - 1 cup
• milk - 1 liter

How to Make Bele Gasagasa Payasa

• Lightly roast the poppy seeds and cardamom seeds without oil or Ghee. Cool slightly and powder. Add grated coconut and grind to a smooth paste with a little milk.
• In a thick bottomed pan, roast the green gram Dal over a low flame till pale brown. Add the Bengal gram Dal and two and a half cups of water. Cook till the Dals are soft.
• Meanwhile, dissolve jaggery in 1 cup of water. Strain through thin cloth. Boil this liquid for 10 minutes and keep aside.
• When the Dals are cooked add the jaggery syrup. When it starts boiling, add the ground paste. Simmer for 5 minutes. Add the milk, give one boil and remove from fire. Serve hot or cold.