Gasgase Payasa or Poppy seeds kheer is a special kheer made with poppy seeds, jaggery simmered in coconut based milk. It is a special kheer made in Karnataka for festivals and celebrations.
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 :-))
Prep time : 15 mins | Cook time : 15 mins | Serves : 4
Ingredients to make Gasagase Payasa:
- 3 tablespoon White Poppy seeds
- 1 tablespoon Raw rice
- ¾ cup Jaggery (grated)
- 750 ml Milk
- ⅔ cup coconut (fresh or frozen, grated)
- 1 teaspoon Cardamom powder
- 3 teaspoon Ghee
- 2 teaspoon Cashewnuts
- 2 teaspoon raisins
PIN FOR LATER
How to make Gasagase Payasa:
- Roast Poppy seeds in 1 teaspoon 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)
- In the same pan, add remaining ghee and roast the nuts and raisins till the raisins plump up and cashews brown a bit (about 30 secs). Remove.
- Make a single string syrup of jaggery with ⅛ cup of water and add cardamom powder to it. Let the syrup cool completely.
- 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.
- 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 warm 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.
Gasagase Payasa | Poppy Seeds Kheer | Khus Khus Kheer | Navratri special
Equipment
- Wet Blender
- Thick Bottomed Pan
- Ladle
Ingredients
- 3 tablespoon White Poppy seeds
- 1 tablespoon Raw rice
- ¾ cup Jaggery grated
- 750 ml Milk
- ⅔ cup coconut fresh or frozen, grated
- 1 teaspoon Cardamom powder
- 3 teaspoon Ghee
- 2 teaspoon Cashewnuts
- 2 teaspoon raisins
Instructions
- Roast Poppy seeds in 1 teaspoon 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).
- Soak half the cashew nuts in the same water
- In the same pan, add remaining ghee and roast the nuts and raisins till the raisins plump up and cashews brown a bit (about 30 secs). Remove.
- Make a single string syrup of jaggery with ⅛ cup of water and add cardamom powder to it. Let the syrup cool completely.
- Grind the soaked and drained poppy seeds, cashew nuts 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.
- 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.
- Saute the cashewnuts and raisins in the remaining ghee and add to the kheer. Serve hot or warm
Varada's Kitchen says
Rich and creamy! My kind of dessert!
Kurinji says
yummy payasam...
Suma Gandlur says
Mouthwatering Payasa. Love it.
Unknown says
This is in my to do list from long time delicious recipe.
Archana says
Keep some for me. I love this pasaya.
Srividhya says
Yum and I was looking for this recipe for a long time. Thanks a lot bookmarking this 🙂
Priya Suresh says
Droolworthy payasam, one of my favourite, now i want a small glass of.
Unknown says
such delicious and yummy payasam dear 🙂 perfect for winter to give some body warmth .. tempting one !!
Harini R says
Love this kheer and it reminds me of the kheer my mom makes. Lovely color too.
vaishali sabnani says
I have never made this kheer...will surely give it a try..looks so so good.
Sneha's Recipe says
A tasty kheer. I too prepare this at home. Yum
Pavani says
I've never tried this gasagasa payasa, but heard it many times. Yours looks rich and delicious.
Jayashree says
I haven't made or tasted kheer made of poppy seeds before. Sounds interesting.
Srivalli says
I love this kheer and you got such a lovely texture..
veena says
I love this payasa Kalyani....delicious!!
Chef Mireille says
very new to me to have kheer with poppy seeds. you have intrigued me to try it
Shobha says
This payasam is new for me . never tasted it anytime. Looks flavourful and rich.
Kalyani says
Thank you Shobha
Priya Vj says
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 .
Kalyani says
yes this is amma's version and we love it 🙂
Mayuri Patel says
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.
Kalyani says
its very delicious, Mayuri.. Do try and am sure you would like it ...
rinku says
This is very interesting and different. I usually use poppy seeds for savory curries.
jayashree says
I love this gasgase payasa, it is tasty. Addition of raw rice is quite new to me, I think it gives a good texture
Kalyani says
Thank you, Jayashree ! yes rice is used to give it thickness..
Superduper kitchen says
I love gasgasse payasam. For me coconut plus poppy seeds is a heavenly combo and along with jaggery, it is just awesome.
preethi'scuisine says
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.
Kalyani says
THank you so much Preethi 🙂
Sarika Gunjal (Spice Zone) says
Never had a kheer made out of Poppy seeds. Totally new to this.. Will have to try it..
Archana says
O the kheer can be made with milk too! I did not know. Sounds like another thing I want to eat at your place.
MySpicyKitchen says
Never tried poppy seeds in payasam. It looks really creamy and delicious