Gasagase Payasa | Poppy Seeds Pudding | Khus Khus Kheer | Kasa Kasa Payasam

Gasagase Payasa or Poppy Seeds Pudding is a rich, creamy and flavorful traditional dessert or sweet from the state of Karnataka, India prepared using coconut, jaggery (or sugar), and poppy seeds.

This dessert or sweet is prepared during festivals like Ugadi, Navratri, Ganesh Chaturthi, Janmashtami, Ram Navami, or on special occasions instead of rice kheer or vermicelli kheer or also offered in form of prasadam in temples.

My third recipe for Ugadi (Gudi Padwa) series. If you have missed my first two recipes check out MANGO RICE OR CHITRANNA, UGADI PACHADI.

What are poppy seeds or gasagase or khas khas or khus khus?

Poppyseed is an oilseed obtained from the opium poppy. This seed is loved for its nutty aroma and taste. The seeds are used as whole or ground into a meal. These are mainly used in making baked goods (bread, pastries, etc.), drinks, and pudding like the one below as it adds rich flavor.

What are the health benefits of poppy seeds?

Poppy seeds are rich in antioxidants. From my memories, I remember my grandmother asking to prepare recipes with poppy seeds as they are effective in curing inflammation and irritation of the stomach. It is also a natural coolant and great during summer. They also help fight insomnia and improve your digestion.

Coming back to Gasagase Payasa or Kheer

Ugadi falls between late March or early April and its summer in India. There is nothing better than preparing recipes that have a cooling effect on the body and this payasam or kheer is perfect for Ugadi or Gudi Padwa.

There are a couple of ways in which you can prepare this payasa, kheer, or pudding. Some combinations that I know people in Udupi and Mangalore use

Jaggery and freshly grated coconut - easiest and healthy too.
Sugar or brown sugar
Coconut milk with jaggery or sugar - This is even better if you have canned coconut milk available in the place you stay.
Almonds and cashews or rice - I love the addition of nuts as it enhances the flavor.

In short use either

Jaggery or sugar
Freshly grated coconut or coconut milk
Almonds and cashews or rice

The choice is yours.

Here is my recipe for Gasagase Payasa or Poppy seeds Pudding or Khus Khus Kheer. From the head of the family- man of few words, I received compliment saying this was the best gasagase payasa he ever tried 🙂

This dessert is vegan, gluten-free, refined-sugar-free.

Why wait, prepare this easy sweet or dessert for upcoming Ugadi or Ram Navami and surprise your loved ones.

Ingredients for Gasagase Payasa | Poppy Seeds Pudding | Khus Khus Kheer | Kasa Kasa Payasam

3 tablespoon Poppy seeds or Khus Khus
1 tablespoon Almonds chopped
1 tablespoon Cashews chopped
1 cup grated Coconut (I have used fresh, you can use frozen or dried too)
1 or 2 whole Cardamom pods
¾ to 1 cup Jaggery (vary as per taste)
1 ½ + ½ cup + 1 tablespoon Water

For Garnish
1 to 2 tablespoon Ghee or brown butter
1 tablespoon Almonds chopped
1 tablespoon Cashews chopped
1 tablespoon Raisins

How to make Gasagase Payasa | Poppy Seeds Pudding | Khus Khus Kheer | Kasa Kasa Payasam

In a pan on medium to medium-low heat add poppy seeds, almonds, and cashews, and dry roast till it becomes light golden in color and you get a nice nutty aroma. This is a very important step as the flavor of the dish totally depends on this. Allow it to cool down completely.
Transfer this to a blender or mixie jar and grind it to a powder. At this point, you can add 1 tablespoon of water and grind it a second time to make a smooth paste.
To the same mixie jar, add coconut, cardamom pods, ½ cup water and grind to smooth paste.
In a heavy bottom pan, add jaggery and 1 ½ cups water and cook this on medium flame till jaggery dissolves completely in water.
Add poppy seeds, nuts, and coconut paste prepared earlier and continue to cook on a medium flame for 5 minutes stirring it frequently to avoid any burning from the bottom.
Switch off the flame.
Heat ghee in another small pan. Add cashews and almonds and when they turn light golden in color, add raisins, saute for few seconds and switch off the flame.
Add this to the gasagase payasa above and mix.
Gasagase payasa or Poppy seeds Pudding is ready. Serve and enjoy.

Tips:

Roasting poppy seeds right is very important. Don't burn or keep it raw. It should be light and have a nutty aroma.
The color of payasam may vary depending on the color of jaggery.
You can adjust the amount of jaggery and cardamom pods to taste.
First, grind the poppy seed mixture dry and only then add coconut else poppy seed will not grind and remain as it is.
Instead of grinding coconut with water, you can simply use coconut milk.
The whole dessert can be made with milk instead of water if you want it to be richer.
This recipe gives the right consistency needed for kheer or payasa. You can dilute it with water or milk and also serve as a summer coolant drink.

Detailed recipe for Gasagase Payasa | Poppy Seeds Pudding | Khus Khus Kheer | Kasa Kasa Payasam

Recipe card

If you like this payasam or kheer recipe,

Don't miss to check out some of my favorite and delicious Indian desserts and sweets (meetha or mithai) to try this festival season or any time of the year.