gasagase payasa recipe | khus khus kheer | poppy seeds payasam | kasa kasa payasam with detailed photo and video recipe. an authentic and traditional creamy dessert recipe made with coconut milk & poppy seeds. it is one of the classical indian sweet recipes from the karnataka cuisine made especially during the festival seasons and celebrations. unlike other traditional rice or vermicelli kheer recipes, it has a unique taste and flavour to the payasam derived from the use of khus khus or poppy seeds.
its been a while before i posted this recipe. i guess many from karnataka have wondered and have searched for this recipe in my blog and also via google and may have disappointed to not find it. it’s a valid disappointment as i come from karnataka and do not post it, it is unusual. as matter of fact, even i did not realise it unless my mother asked for this recipe. i did not have any link to share it with her like i always had it. that was an eye-opener for me as i realised i have not posted quite a few recipes which are native and so close to me, yet i have not posted those recipes. i started to list those and i got a lot of them. i have already posted quite a few this week and last week. continuing this series i am posting the kannada cuisine gasagase payasa recipe.
furthermore, i would like to add some more additional tips, suggestions and variants to the gasagase payasa recipe. firstly, in this recipe, i have shown 2 ways to prepare this creamy payasam recipe. i personally like the recipe made out of jaggery or bella. the main reason is that i feel healthy and no guilt with the sweetness of jaggery. hence i would recommend the same compared to the sugar one. secondly, again with the 2 recipes i have used the coconut milk differently. in one recipe, i have used coconut milk directly and the other one used raw coconut grounded with poppy seeds. i feel using coconut milk is much easier compared to grounding. lastly, you may experiment with this recipe by adding a choice of additional toppings to it. you may add sabudana, raisins, cashew nuts, almonds, pista, walnuts and even melon seeds.
finally, i request you to check my other detailed dessert recipes collection with this post of gasagase payasa recipe. it mainly includes my other related recipes like mini rasgulla, biscuit pudding, coconut peda, white chocolate, 3 ingredient choco bar, no bake swiss roll, caramel kheer, sabudana falooda, caramel bread pudding, vermicelli custard. further to these i would also like to mention my other related recipes categories like,
gasagase payasa video recipe:
recipe card for gasagase payasa recipe:
gasagase payasa recipe | khus khus kheer | poppy seeds payasam | kasa kasa payasam
Ingredients
for payasam using jaggery:
- 3 tbsp gasagase / khus khus / poppy seeds
- 5 cashew
- 5 almonds / badam
- 1 cup coconut, grated
- ½ cup water, for grinding
- ¾ cup jaggery
- 1½ cup water
- ¼ tsp cardamom powder
for payasam using sugar:
- 3 tbsp gasagase / khus khus / poppy seeds
- 1 tbsp rice
- ½ cup hot water
- ¾ cup sugar
- 1 cup water
- 2 cup coconut milk
- ¼ tsp cardamom powder
for frying nuts:
- 1½ tbsp ghee / clarified butter
- 10 cashew, halves
- 2 tbsp raisins / kishmish
Instructions
how to make khus khus kheer using jaggery:
- firstly, in a pan take 3 tbsp gasagase, 5 cashew and 5 almonds.
- roast on low flame until the gasagase starts to pop.
- cool completely and transfer to the mixi jar.
- blend to a fine powder without adding any water.
- now in the same mixi add 1 cup coconut, ½ cup water.
- blend to smooth paste adding water if required. keep aside.
- in a large kadai, melt ¾ cup jaggery in 1½ cup water.
- boil for 2 minutes, or until the raw flavour of jaggery goes.
- now add prepared khus khus paste and mix well.
- boil for 5 minutes or until the kheer is cooked completely.
- now in a pan heat 1½ tbsp ghee.
- roast 10 cashews and 2 tbsp raisins until it turns golden brown.
- pour the fried cashew and raisins over kheer.
- also, add ¼ tsp cardamom powder and mix well.
- finally, gasagase payasa with jaggery is ready to enjoy.
how to prepare khus khus kheer using sugar:
- firstly, in a small bowl take 3 tbsp gasagase and 1 tbsp rice.
- soak for 15 minutes in ½ cup hot water.
- transfer the soaked khus khus and rice to a mixi jar and blend to a smooth paste. keep aside.
- in a large kadai, transfer the khus khus paste and add ¾ cup sugar.
- also, add 1 cup water and mix well-combining everything.
- boil for 5 minutes or until the gasagase is cooked well.
- now add 2 cup coconut milk and mix well.
- get the kheer to boil stirring continuously.
- pour the fried cashew and raisins over kheer.
- also, add ¼ tsp cardamom powder and mix well.
- finally, gasagase payasa with sugar is ready to enjoy.
Nutrition
how to make khus khus kheer with step by step photo:
how to make khus khus kheer using jaggery:
- firstly, in a pan take 3 tbsp gasagase, 5 cashew and 5 almonds.
- roast on low flame until the gasagase starts to pop.
- cool completely and transfer to the mixi jar.
- blend to a fine powder without adding any water.
- now in the same mixi add 1 cup coconut, ½ cup water.
- blend to smooth paste adding water if required. keep aside.
- in a large kadai, melt ¾ cup jaggery in 1½ cup water.
- boil for 2 minutes, or until the raw flavour of jaggery goes.
- now add prepared khus khus paste and mix well.
- boil for 5 minutes or until the kheer is cooked completely.
- now in a pan heat 1½ tbsp ghee.
- roast 10 cashews and 2 tbsp raisins until it turns golden brown.
- pour the fried cashew and raisins over kheer.
- also, add ¼ tsp cardamom powder and mix well.
- finally, gasagase payasa with jaggery is ready to enjoy.
how to prepare khus khus kheer using sugar:
- firstly, in a small bowl take 3 tbsp gasagase and 1 tbsp rice.
- soak for 15 minutes in ½ cup hot water.
- transfer the soaked khus khus and rice to a mixi jar and blend to a smooth paste. keep aside.
- in a large kadai, transfer the khus khus paste and add ¾ cup sugar.
- also, add 1 cup water and mix well-combining everything.
- boil for 5 minutes or until the gasagase is cooked well.
- now add 2 cup coconut milk and mix well.
- get the kheer to boil stirring continuously.
- pour the fried cashew and raisins over kheer.
- also, add ¼ tsp cardamom powder and mix well.
- finally, gasagase payasa with sugar is ready to enjoy.
notes:
- firstly, make sure to adjust the consistency of payasam before serving as it thickens once cooled.
- also, adjust the amount of jaggery and sugar depending on sweetness.
- additionally, khus khus are body coolant so its a best kheer for summer.
- finally, gasagase payasa recipe tastes great when prepared with jaggery according to me.