Gasagase Payasa | Poppy Seeds Kheer

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Gasagase Payasa – A healthy and a soothing kheer prepared with the goodness of poppy seeds, coconut, and jaggery. This easy to make rich and creamy delicacy from Karnataka is apt for all festival occasion and needless to say it is perfect for Ugadi. Check out the detailed Gasagase Payasa / Poppy Seeds Kheer recipe with step by step pictures.  Jump to Recipe  or  Print Recipe

Next, to aval payasam, my go-to payasam recipe on festival days is the Gasagase or the Poppy Seeds payasam. It is creamy, it is rich, it is delicious, and it is easy to make during weekday mornings too. So there is no reason to say no to this kheer. :-)

If you are following me on IG, then you would have noticed that the Gasagase Payasam will be there on my Ugadi menu.  As always some recipes take their own time to show up on this blog, and this is one such recipe. Even though it is a staple in our household, it took me a while to post this.

Poppy seeds have high alkaloids that have a calming effect helping with better sleep. Poppy seeds are great coolants so preparing and consuming this kheer during summer will help our body a lot. But as the saying goes, too much anything is good for nothing.  So keep the quantity at bay, and your body will thank you.

Here is the kheer recipe,

Gasagase Payasa | Poppy Seeds Kheer

Gasagase Payasa – A healthy and a soothing kheer prepared with the goodness of poppy seeds, coconut, and jaggery.

Ingredients:

• Poppy seeds – 3 tbsps
• Rice – 1 tbsp
• Grated Coconut – 3 tbsps
• Water – 3 cups
• Jaggery – 1 cup
• Cardamom Powder – ¼ tsp
• Ghee – ½ tsp
• Cashews – 2 tsps

Steps:

• Dry roast the poppy seeds and rice in pan or kadai without adding any oil or ghee until you get an aroma over medium heat. Do not let the poppy seeds to brown.

• Turn off the heat and add the coconut to this and just let it cool. We don’t need to roast the coconut.

• Meanwhile, heat 2 cups of water and add the jaggery. Let the jaggery dissolve and if there are any impurities, turn off the heat and strain the jaggery water to filter out the dust.
• Let the jaggery water simmer for a couple of minutes.

• While it is simmering, grind the roasted poppy seeds, rice, and coconut into a fine paste by adding ½ cup of water.
• Add this ground paste to the jaggery water. Add ½ more cup of water. I usually rinse the mixer with this additional water and add to the kheer.
• Add the cardamom powder and let the kheer simmer for 5 to 7 minutes over low-medium heat.

• In a separate tempering pan, heat ghee and roast the cashews until brown.
• Add this to the kheer and serve hot.

Notes:

• For this measure, I have used more jaggery as we prefer it that way especially for this kheer. But you can adjust according to your preference.
• Also, you can use more coconut or along with cashews you can roast coconut, raisins and add it to the kheer as well.

Gasagase Payasa | Poppy Seeds Kheer

Gasagase Payasa – A healthy and a soothing kheer prepared with the goodness of poppy seeds, coconut, and jaggery.

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Prep Time: 10 mins

Cook Time: 20 mins

Total Time: 30 mins

Course: Dessert

Cuisine: Karnataka Cuisine,, South Indian

Servings: 5

Author: Srividhya G

Ingredients

• Poppy seeds - 3 tbsps
• Rice - 1 tbsp
• Grated Coconut - 3 tbsps
• Water - 3 cups
• Jaggery - 1 cup
• Cardamom Powder - ¼ tsp
• Ghee - ½ tsp
• Cashews - 2 tsps

Instructions

• Dry roast the poppy seeds and rice in pan or kadai without adding any oil or ghee until you get an aroma over medium heat. Do not let the poppy seeds to brown.
• Turn off the heat and add the coconut to this and just let it cool. We don’t need to roast the coconut.
• Meanwhile, heat 2 cups of water and add the jaggery. Let the jaggery dissolve and if there are any impurities, turn off the heat and strain the jaggery water to filter out the dust.
• Let the jaggery water simmer for a couple of minutes.
• While it is simmering, grind the roasted poppy seeds, rice, and coconut into a fine paste by adding ½ cup of water.
• Add this ground paste to the jaggery water. Add ½ more cup of water. I usually rinse the mixer with this additional water and add to the kheer.
• Add the cardamom powder and let the kheer simmer for 5 to 7 minutes over low-medium heat.
• In a separate tempering pan, heat ghee and roast the cashews until brown.
• Add this to the kheer and serve hot.

Notes

• For this measure, I have used more jaggery as we prefer it that way especially for this kheer. But you can adjust according to your preference.
• Also, you can use more coconut or along with cashews you can roast coconut, raisins and add it to the kheer as well.

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