Gasgase (khus khus seeds) - 1 table spoon
Rice grains - 1 tspn
Cardamom - 4 pieces
Grated fresh coconut - 1 cup
Dessicated coconut or kobri - 1 cup
Jaggery - 1 cup
Milk- 1 cup
Except jaggery and milk, soak all the other ingredients in very little water for half an hour. Grind this mixture to a fine paste. Keep this aside. Now pour the jaggery into two cups of water and boil it. Then add the paste to this and keep stirring for a while. Just after you remove it from the stove, add milk and serve hot or chilled. Ambode dipped in hot gasgase payasa is to die for!
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