Ingredients required

1. khuskhus                                    100 gm
2. ghee                                             4 table spoons
3. milk                                           500 gm
4. sugar                                         200 gm
5. milk                                           500 gm
6. cashew nut                                  25 gm
7. almond                                        25 gm
8. raisin                                          25 gm
9. saffron                                     0.10 gm
10. cardamom                                  10 gm

Procedure
Grind the khuskhus and coconut  with milk in the mixer. Heat the mixture with sugar. Let it come to one boil. Then remove it from fire. This mixture should not be heated for a long time.

Prepare for the garnishing. Powder the cardamom after removing the outer skin. Grind the inner black granules to a fine powder and keep aside. Take the saffron, add two drops of milk and grind it to a paste. The saffron and the milk should mix well. It will be a sort of orangish paste.

Roast the cashew nuts in ghee. Take three spoons of ghee and cashew nuts in a pan and roast them on slow fire. When they turn golden brown remove them from the ghee and keep aside. Roast the almonds in the same ghee till the colour changes slightly.  Remove the almonds and keep aside. Roast the raisins in the same ghee till the colour changes slightly. Remove the raisins and keep aside.

Add the garnishing and keep it aside for 5 mts.

Now great dessert, Gasgā Pāyasam, is ready to serve.