Gasa Gase Payasa | Khus Khus Kheer | Poppy Seeds Payasam | How to make gasa gase payasa?

Cooling, easy on the stomach gasa gase payasa
10/04/2016 9:48:35 PM vindhyadesai

Khus-Khus payasa

Gasa-gase or poppy seeds or khus-khus are pungent oil seeds which give a very unique flavour to dishes. It can be added to breads, to gravies or in our very own Karnataka cuisine it is made into a payasa (liquid sweet). It is not as thick as usual payasa/payasams/kheer. It is liquidy and can be consumed as a beverage. Gasa-gase payasa has unique cooling properties, along with the gasa-gase seeds, it has jaggery (bella/gur), cardamom (elaichi), coconut milk (or grated coconut) and milk. It is a must have dessert during festivals in Karnataka. Along with bisi-bele-bhaat this is a delicacy and is consumed warm/cool as a beverage during or after lunch. This dish has a special mention in wiki under Indian cuisine. This is frequently made by my MIL and I learnt this recipe from her. She generally adds desiccated coconut (kobbri/copra), here I have added coconut milk. Sometimes I add grated and ground coconut. The little raisins pop in the mouth when drinking this unique payasa and it tastes great! This is a light sweet for ongoing Navratri festivities.

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Gasa Gase Payasa | Khus Khus Kheer | Poppy Seeds Payasam | How to make gasa gase payasa?
 
Prep time
Cook time
Total time
 
Cooling, easy on the stomach gasa gase payasa
Author:
Recipe type: Sweet
Cuisine: Indian
Serves: 4 people
Ingredients
  • 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
Method
  1. Soak cashews and almonds in ¼ Cup water for 15 minutes
  2. In a pan toast gasa-gase seeds till light golden and their aroma is released. Keep aside
  3. Dry toast rice till light golden. Add cardamom seeds. Keep aside
  4. Heat 1½ Cups water. Add grated or broken jaggery. Allow it to melt. Turn off heat
  5. In a mixer grinder add toasted gasa-gase. Grind into a powder
  6. To this add toasted rice and elaichi. Grind into a powder
  7. Drain water off the cashews and almonds. Add these to the ground dry powder
  8. Add a little water and grind into a thick paste
  9. Add this paste in a pan. Pour jaggery water into this and mix well. Ensure there are no lumps
  10. Add thin coconut milk and mix well. Bring to a boil
  11. Meanwhile, lightly roast raisins in ghee till they plump up
  12. Let payasa start getting thick and coat the back of a spoon
  13. Pour in milk. Mix well and turn off heat
  14. Add raisins and mix well
  15. Serve warm, cool or at room temperature
Notes
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)

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Stepwise:

Soak cashews and almonds in 1/4 Cup water for 15 minutes
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In a pan toast gasa-gase seeds till light golden and their aroma is released. Keep aside
img_9515 img_9516
Dry toast rice till light golden. Add cardamom seeds. Keep aside
img_9517img_9520
Heat 1 1/2 Cups water. Add grated or broken jaggery. Allow it to melt. Turn off heat
img_9514 img_9522
In a mixer grinder add toasted gasa-gase. Grind into a powder
img_9519 img_9524
To this add toasted rice and elaichi.  Grind into a powder
img_9525 img_9526
Drain water off the cashews and almonds. Add these to the ground dry powder
img_9528
Add a little water and grind into a thick paste
img_9529
Add this paste in a pan. Pour jaggery water into this and mix well. Ensure there are no lumps
img_9531 img_9537 img_9538
Add thin coconut milk and mix well. Bring to a boil
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Meanwhile, lightly roast raisins in ghee till they plump up
img_9540 img_9541 img_9542
Let payasa start getting thick and coat the back of a spoon
img_9550 img_9549 img_9548 img_9547 img_9546
Pour in milk. Mix well and turn off heat
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Add raisins and mix well
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Serve warm, cool or at room temperature
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