Khus Khus Payasam / Gasagase Payasa Recipe with step by step pics and a short Youtube video. This is a simple yet delicious kheer prepared during Ugadi Festival and Gudi Padwa. It is very famous in Karnataka cuisine and this creamy payasam can be done within 15 minutes, this is a smart choice, if you have sudden guests at home. These poppy seeds has a lot of nutritional values, high in calories which helps to gain body weight, reduces anxiety and has a anti-inflammatory properties. I use these poppy seeds while making Veg Korma, Veg Salna which lends a nutty flavour and even a good dose of sleep too. If you like my video, please share it and don’t forget to SUBSCRIBE to my channel. If interested, check my Ugadi Festival Recipe collection here…
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Poppy Seeds Kheer Recipe
Khus Khus Payasam / Gasagase Payasa Recipe is a simple yet delicious kheer prepared during Ugadi Festival and Gudi Padwa. It is very famous in Karnataka cuisine and this creamy payasam can be done within 15 minutes.
- ¼ Cup Poppy Seeds
- 5 to 6 Almonds
- ½ Cup Grated Coconut
- 2 tsp Ghee
- 5 to 6 Cashews
- 4 Cardamom
- ½ Cup Jaggery
- 1 Cup Water / Milk
- First, measure and keep all the ingredients ready.
Heat 2 tsp of ghee in a pan, then add the cashews and crushed cardamom. Roast it till golden colour and keep aside.
In the same pan, add the poppy seeds and almonds. Roast it in very low flame, for 2 to 3 minutes, till it changes in colour a little, but ensure not to burn it. Once it cools down, transfer it to a mixer.
- Grind it thoroughly for 2 or 3 times, till the poppy seeds turn smooth. Then, add the grated coconut. Pour 1/2 cup of water and grind again till smooth.
- Add the jaggery and pour 1 cup of water (If the jaggery you use is not clean filter and then use it). Once the jaggery dissolves completely, pour the ground coconut paste. Boil it for 3 to 4 minutes in low flame, till it thickens a bit. Don't cook furthermore as it thickens with time.
Finally, add the roasted cashews, cardamoms and mix well.
Enjoy this Khus Khus Payasam warm or chilled.
Recipe Video
Tips for Khus Khus Payasam
1. Always roast the poppy seeds well to get rid of the raw smell. Also, roast it in low flame to avoid burning.
2. For easy grinding, poppy seeds can be soaked in warm water for 30 minutes and then grinded.
3. Instead of almonds, 2 tbsp of raw rice or basmati rice can be used.
4. First, grind the poppy seeds without adding water, otherwise it wont turn smooth.
5. Adjust jaggery as per sweetness required for this Gasagase Payasa Recipe.
6. If you doubt the jaggery you use is impure, filter and then use it. I used pure and organic jaggery, so didn't filter.
7. For more richness, 1/2 cup of warm milk can be added at last.
8. This payasam thickens with time, so adjust with warm water or milk before serving.
Gasagase Payasa Recipe
Method for Gasagase Payasa Recipe
1. First, measure and keep all the ingredients ready.
2. Heat 2 tsp of ghee in a pan, then add the cashews and crushed cardamom. Roast it till golden colour and keep aside.
3. In the same pan, add the poppy seeds and almonds. Roast it in very low flame, for 2 to 3 minutes, till it changes in colour a little, but ensure not to burn it. Once it cools down, transfer it to a mixer.
4. Grind it thoroughly for 2 or 3 times, till the poppy seeds turn smooth. Then, add the grated coconut. Pour 1/2 cup of water and grind again till smooth.
5. Add the jaggery and pour 1 cup of water (If the jaggery you use is not clean filter and then use it). Once the jaggery dissolves completely, pour the ground coconut paste. Boil it for 3 to 4 minutes in low flame, till it thickens a bit. Don’t cook furthermore as it thickens with time.
6. Finally, add the roasted cashews, cardamoms and mix well.
Enjoy this Khus Khus Payasam warm or chilled.
Khus Khus Payasam
Welcome to my blog www.asmallbite.com. Thanks for reading my blog! I hope you’re enjoying my recipes to make the taste forever. I am Priya Santhamohan, writer and photographer (with hubby’s help) of this blog.
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