Gasa Gase Payasa | Khus Khus Kheer | Poppy Seeds Payasam | How to make gasa gase payasa?
Author: Vindhya Desai
Recipe type: Sweet
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 4 people
- 1 Tbsp heaped gasa-gase seeds/white poppy seeds/khus-khus
- 1 Tbsp heaped raw rice/regular white rice
- 5 cashews
- 5 almonds
- ¼ Cup water
- 5-6 cardamom/elaichi
- ½ Cup thin coconut milk
- ½ Cup grated/powdered jaggery/bella/gur
- 1½ Cup water
- ¾ Cup milk
- 1 Tbsp raisins
- Few drops of desi ghee
- Soak cashews and almonds in ¼ Cup water for 15 minutes
- In a pan toast gasa-gase seeds till light golden and their aroma is released. Keep aside
- Dry toast rice till light golden. Add cardamom seeds. Keep aside
- Heat 1½ Cups water. Add grated or broken jaggery. Allow it to melt. Turn off heat
- In a mixer grinder add toasted gasa-gase. Grind into a powder
- To this add toasted rice and elaichi. Grind into a powder
- Drain water off the cashews and almonds. Add these to the ground dry powder
- Add a little water and grind into a thick paste
- Add this paste in a pan. Pour jaggery water into this and mix well. Ensure there are no lumps
- Add thin coconut milk and mix well. Bring to a boil
- Meanwhile, lightly roast raisins in ghee till they plump up
- Let payasa start getting thick and coat the back of a spoon
- Pour in milk. Mix well and turn off heat
- Add raisins and mix well
- Serve warm, cool or at room temperature
Always first dry-grind gasa-gase before adding anything else to it, it will not grind properly with other ingredients
Almonds and cashews give a nice texture and thickness to the payasa
Adjust sweetness as per your liking
Strain jaggery water if it has impurities
Add grated coconut and grind into a paste along with poppy seeds paste
Add only coconut milk or add almond milk to keep the payasa vegan and do not fry the raisins in ghee (soak in water for 5 mins)
Recipe by Food Of Interest at https://foodofinterest.com/gasa-gase-payasa/
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