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.
- 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
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)
Stepwise:
Soak cashews and almonds in 1/4 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 1 1/2 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
