Gasagase Payasa or Poppy Seeds Kheer is one traditional recipe from Karnataka cuisine. Poppy seeds Kheer have a unique flavor and taste.
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Poppy Seeds Kheer Recipe | Gasagase Payasa | Khus Khus Kheer with step by step photos . This is one traditional recipe from Karnataka cuisine. Poppy seeds have a unique nutty flavor.
Poppy seeds are dry roasted and then blended along with coconuts and nuts to a grainy paste and then cooked with jaggery. It is very different from the usual kheer. So give it a try and definitely you are going to try it again.
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Ingredients
Poppy seeds - These seeds are great coolants and are perfect for the body during summer.
Jaggery - Gives a rich and great color and taste to the kheer.
Coconut - Another main flavoring ingredient. This is not to be missed.
Ghee - We usually toast the cashew nuts and coconut chunks in ghee. Adds a great flavor to the kheer. If you prefer the vegan version you may use vegan ghee or coconut oil.
Basmati Rice - Gives a perfect bite in the kheer
How to make gasagase payasa
In a Pan dry roast the Poppy Seeds, Basmati Rice on a low-medium flame.
RRoast till the color of the poppy seeds slightly changes and it starts popping up. Also, the basmati rice appears crisp. Add almonds, Cashew nuts, and cardamom and roast for 30 secs and then Switch off the stove at this stage.
Allow them to cool down and then transfer them to a blender.
Blend to a coarse mixture.
Now add in the coconut and little water.
Blend once again to a fine or grainy paste. Set aside.
Heat a pan. Add water and the Jaggery. Combine and cook until the jaggery dissolves and comes to a boil. Strain and remove impurities if any.
Next, add the ground poppy seeds and coconut paste. Cook on a medium flame for 5 mins. Add ½ cup water if the kheer is thick.
Heat a pan add in the ghee roast the coconut pieces and cashew nuts until golden. Add the roasted nuts and coconut to the kheer combine well and switch off.
Delicious Poppy seeds kheer is now ready. Serve as a dessert after a heavy meal.
Serving Suggestions
Goes well as an after-meal dessert for any festival and occasion.
Storage Options
You may store the kheer for up to 2 days in the fridge. Before serving you may microwave or reheat on the stove top and serve.
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📖 Recipe
Poppy Seeds Kheer
Standard 1 cup measures 240 ml
Ingredients
- 3 tbsp Poppy Seeds / Khus Khus
- 1 tbsp Basmati Rice
- ½ cup Grated Coconut
- 5 Almonds
- 6 Cashew Nuts
- Coconut pieces Cashew nuts – few to garnish
- ½ cup Jaggery
- 1 cup Water
- 2 tbsp Ghee
- ¼ tsp Cardamom powder
Instructions
- In a Pan dry roast the Poppy Seeds, Basmati Rice on a low-medium flame.
- Roast till the color of the poppy seeds slightly changes and it starts popping up. Also, the basmati rice appears crisp. Add almonds, Cashew nuts, and cardamom and roast for 30 secs and then Switch off the stove at this stage.
- Allow them to cool down and then transfer them to a blender.
- Blend to a coarse mixture.
- Now add in the coconut and little water.
- Blend once again to a fine or grainy paste. Set aside.
- Heat a pan. Add water and the Jaggery. Combine and cook until the jaggery dissolves and comes to a boil. Strain and remove impurities if any.
- Next, add the ground poppy seeds and coconut paste.
- Cook on a medium flame for 5 mins. Add ½ cup water if the kheer is thick.
- Heat a pan add in the ghee roast the coconut pieces and cashew nuts until golden.
- Add the roasted nuts and coconut to the kheer combine well and switch off.
- Delicious Poppy seeds kheer is now ready.
Video
Notes
· I used organic jaggery so it dint have impurities. If you are using normal one strain the impurities and then use.
Nutrition
Disclaimer: I am not a nutritionist, the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.
Note: This post is originally from 2018. I have updated with new Recipe card, Pictures and video now.
Padmajha says
Such a delicious payasam! The color looks so good Sharmila. I have made this with sugar long back, will have to make a jaggery version soon.