Gasagase payasa, or poppy seeds kheer, is a healthy and 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 occasions, and needless to say, it is perfect for Ugadi. Check out the detailed Gasagase Payasa / Poppy Seeds Kheer recipe with step-by-step pictures.
– Dry roast the poppy seeds and rice in a pan or kadai without adding oil or ghee until you get an aroma over medium heat. Do not let the poppy seeds brown.
– Meanwhile, heat water and add the jaggery. Let the jaggery dissolve, and if there are any impurities, turn off the heat, strain the jaggery water to filter it out, and return it to the same pan.– Let the jaggery water simmer.
– While it is simmering, grind the roasted poppy seeds, rice, and coconut into a fine paste by adding water.– Add this ground paste to the jaggery water. Add more water. – Add the cardamom powder and let the kheer simmer.
– Heat ghee and roast the cashews until brown in a separate tempering pan.– Once the cashews turn brown, add them to the kheer and enjoy the kheer warm.
Hello all, I am Srividhya, the person behind Vidhya's Vegetarian Kitchen. My blog is all about vegetarian and vegan food with unique and exciting recipes from all over the world.