Poppy Seeds Kheer | Gasagase Payasa | Khus Khus Kheer
Poppy Seeds Kheer or Gasagase Payasa is one traditional recipe from Karnataka cuisine. Poppy seeds Kheer have a unique flavor and taste.
Servings: 3
Calories:
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
· Make sure you roast the poppy seeds properly.
· I used organic jaggery so it dint have impurities. If you are using normal one strain the impurities and then use.
· I used organic jaggery so it dint have impurities. If you are using normal one strain the impurities and then use.
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