Festival Recipes, Kheers / Payasam

Gasagase Payasa | Poppy Seeds Kheer | Khus Khus Kheer | Navratri special

Poppy Seeds kheer or Gasagasa Payasa is a very popular Kheer (or
pudding) made in Karnataka. Especially on Navratri (or Dusherra) festival and
Ugadi (Lunar year commencement). Mom makes this the best, so I was too happy to
click snaps once it got made. Although it looks easy, mom says the trick is to
a) use the freshest batch of poppy seeds available, b) saute the poppy seeds to
the right colour and aroma and also use fresh coconut.

If you want to read about the benefits of Poppy Seeds, head here

If you are fond of Jaggery based desserts like Sakkarai Pongal, Obbattu (Poli) or
Akkaravadisal, I am sure you will make this. Enjoyed warm or cold, this is sure
to be a winner in any festival spread. However, mom says that if you want to
re-heat this the next day, add a batch of milk and simmer indirectly in a pot
of boiling water. Not to heat this directly as the kheer would split.
Microwaved kheer is not so appealing :-))

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Prep time : 15 mins | Cook time : 15 mins | Serves : 4

Ingredients:

  • White Poppy seeds – 3 TBSP
  • Raw rice – 1 TBSP
  • Jaggery – 1/2 to 3/4 cup
  • Milk – 3/4 to 1 litre (I used less than 1 litre)
  • Fresh coconut – 3/4 cup (dried coconut will not do)
  • Cardamom powder – 1/2 tsp
  • Ghee – 3 tsp
  • Cashewnuts and raisins – 2 tsp

PIN FOR LATER

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Method:

  1. Roast Poppy seeds in 1 tsp of ghee for few mins on very very low
    flame till you get a nice aroma. Take care that it doesn’t brown or burn. Transfer
    to a plate. In the same pan, roast raw rice for 30-40 secs, remove. Soak the
    poppy seeds in warm water for 10-12 mins (soaking is optional, but it helps the
    seeds grind better)
  2. In the same pan, add remaining ghee and roast the nuts and raisins
    til the raisins plump up and cashews brown a bit (about 30 secs). Remove.
  3. Make a single string syrup of jaggery with 1/8 cup of water and
    add cardamom powder to it. Let the syrup cool completely.
  4. Grind the soaked and drained poppy seeds with fresh coconut and
    rice without any additional water to a smooth paste. Add the jaggery syrup to
    this paste and slowly simmer for 4-8 mins. Turn off the stove.
  5. Now add boiled
    and cooled  (lukewarm milk) to the kheer in batches till you get a
    thickish consistency, due to the retentive heat and the warmth of the milk, the
    kheer might give a nice little dance around the edges of the pan, but dont be
    tempted
    to put on the stove now. Let it cool to warm / room temperature. Serve
    hot or cold.

Notes:

If you want a richer and creamier, roast and grind a handful of cashews along with the poppy seeds. This is totally optional. 

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31 Comments

  1. Varada's Kitchen

    Rich and creamy! My kind of dessert!

  2. yummy payasam…

  3. Suma Gandlur

    Mouthwatering Payasa. Love it.

  4. This is in my to do list from long time delicious recipe.

  5. Keep some for me. I love this pasaya.

  6. Yum and I was looking for this recipe for a long time. Thanks a lot bookmarking this 🙂

  7. Priya Suresh

    Droolworthy payasam, one of my favourite, now i want a small glass of.

  8. such delicious and yummy payasam dear 🙂 perfect for winter to give some body warmth .. tempting one !!

  9. Love this kheer and it reminds me of the kheer my mom makes. Lovely color too.

  10. vaishali sabnani

    I have never made this kheer…will surely give it a try..looks so so good.

  11. Sneha's Recipe

    A tasty kheer. I too prepare this at home. Yum

  12. I've never tried this gasagasa payasa, but heard it many times. Yours looks rich and delicious.

  13. I haven't made or tasted kheer made of poppy seeds before. Sounds interesting.

  14. I love this kheer and you got such a lovely texture..

  15. I love this payasa Kalyani….delicious!!

  16. Chef Mireille

    very new to me to have kheer with poppy seeds. you have intrigued me to try it

  17. This payasam is new for me . never tasted it anytime. Looks flavourful and rich.

  18. This is my fav kheer anytime . I have always made use of only fresh coconut milk for gass gasse payasa . Have to try with milk .

  19. I'm a huge fan of poppy seeds and would love to try out this delicious looking payasa. Bookmarking it to try out especially now that festivities are round the corner.

  20. This is very interesting and different. I usually use poppy seeds for savory curries.

  21. I love this gasgase payasa, it is tasty. Addition of raw rice is quite new to me, I think it gives a good texture

  22. Superduper kitchen

    I love gasgasse payasam. For me coconut plus poppy seeds is a heavenly combo and along with jaggery, it is just awesome.

  23. preethi'scuisine

    Gasgase payasam looks so creamy and rich. Tastes heavenly with fresh coconut. This post made me nostalgic. Lots of memories are associated with this payasam.

  24. Sarika Gunjal (Spice Zone)

    Never had a kheer made out of Poppy seeds. Totally new to this.. Will have to try it..

  25. O the kheer can be made with milk too! I did not know. Sounds like another thing I want to eat at your place.

  26. MySpicyKitchen

    Never tried poppy seeds in payasam. It looks really creamy and delicious

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