Poppy seeds kheer | Gasagase payasam | khus khus kheer

Poppy seeds kheer | Gasagase payasam | Khus khus kheer – Jaggery-based payasam made using poppy seeds and coconut. Gasagase payasam recipe with full video and step-by-step pictures.

I have heard about this payasam but never tried or tasted it anywhere. After I started Jeyashris kitchen I came to know about this Popular Karnataka special Gasagase payasam. But being lived in Singapore I have never exposed to Poppy seeds | khasa khasa in the market. It is banned in the Singapore market. After moving to Hongkong I was surprised to see poppy seeds in the market.

I made Thandai for Holi using khus khus. I wanted to try out Poppy seeds kheer. As Ugadi and Tamil New year is approaching, I thought I will post this jaggery-based khus khus payasam. We can make this for Navaratri, Tamil new year or for any pooja at home.

Apart from making kheers, poppy seeds are used in Kurma too. Check out other popular jaggery based payasam recipes from Jeyashri’s kitchen

• Carrot payasam
• Sago moong dal payasam
• Aval payasam

Gasagase payasam | Poppy seeds kheer

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5 from 2 votes

Khus khus payasam | Gasagase payasam

Jaggery based Poppy seeds and coconut payasam

Course Festival recipes,, Sweet

Cuisine Indian

Keyword Festival recipes, tamil new year recipes

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 4

Author Jeyashri suresh

Ingredients

• ¼ cup poppy seeds | khus khus | ghasa ghasa
• 1 tbsp raw rice
• 1 cup grated coconut
• ¾ cup – 1 cup powdered jaggery
• 2 pinches cardamom powder
• 2 tsp ghee
• 6-7 cashew nuts
• ½ cup milk or coconut milk optional

Instructions

• In a pan dry roast the poppy seeds and raw rice.
• Poppy seeds will get burnt soon, so roast in low medium flame.
• Once the seeds started popping up and slightly changes the color, switch off the pan.
• Transfer the roasted poppy seeds and rice to a mixie jar.
• Add 1 cup of grated coconut to this.
• Grind this into a smooth paste.
• Add little warm water to this and grind well.
• In a pan add 1 cup of powdered jaggery. I used organic jaggery powder. I felt 1 cup was a little more for this as my jaggery was a bit strong.
• Add 2.5 cups of water.
• Let the jaggery dissolve completely.
• Filter the impurities if any.
• Add the ground poppy seeds coconut paste to this.
• Mix well without any lumps.
• Let this boil for 15 minutes.
• Stir well in between.
• The payasam will start thickening.
• Once it reaches the right consistency, switch off the flame.
• Add cardamom powder.
• Roast cashew nuts in ghee and add to this payasam.
• Mix well.
• If you want you can add room temperature milk when the payasam comes to room temperature.
• Do not add milk when the payasam is hot, it will get curdled.

Video

Gasagase payasam - Poppy seeds kheer recipe |கசகசா பாயாசம்

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Gasagase payasam - Poppy seeds kheer recipe |கசகசா பாயாசம்

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Notes

1. Adding rice to the poppy seeds will give thickness to the payasam.

2. You can add pre-soaked cashew nuts or blanched almonds while grinding the khus khus and coconut.

3. Thick Coconut milk can also be added in the last to the Khus khus payasam.

• In a pan dry roast the poppy seeds and raw rice.
• Poppy seeds will get burnt soon, so roast in low medium flame.
• Once the seeds started popping up and slightly change the color, switch off the pan.

• Transfer the roasted poppy seeds and rice to a mixie jar.
• Add 1 cup of grated coconut to this.
• Grind this into a smooth paste.
• Add little warm water to this and grind well.

• In a pan add 1 cup of powdered jaggery. I used organic jaggery powder. I felt 1 cup was little more for this as my jaggery was bit strong.
• Add 2.5 cups of water.
• Let the jaggery dissolve completely.
• Filter the impurities if any.

• Add the ground poppy seeds coconut paste to this.
• Mix well without any lumps.
• Let this boil for 15 minutes.
• Stir well in between.
• The payasam will start thickening.
• Once it reaches the right consistency, switch off the flame.

• Add cardamom powder.
• Roast cashew nuts in ghee and add to this payasam.
• Mix well.
• If you want you can add room temperature milk when the payasam comes to room temperature.
• You can also thick coconut milk as well.