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

Gasagase Payasa | Poppy Seeds Pudding | Khus Khus Kheer | Kasa Kasa Payasam, Summer dessert and food recipes, recipes with jaggery and coconut, pudding desserts, Indian sweets, Ugadi, ramnavami, ganesh chaturthi, navratri recipes, vrat and fasting, upvas recipes, coconut milk, prasad / prasadam recipes

5 from 7 votes

Gasagase Payasa | Poppy Seeds Pudding | Khus Hus 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 payasa can be prepared in less than 30 minutes.

Prep Time10

Cook Time20

Total Time30

Course: Desserts, sweets

Cuisine: Karnataka, South India

Diet: Vegetarian

Servings:

Calories: 401kcal

Author: Kushi

Ingredients

3 tablespoon Poppy seeds or Khus Khus
1 tablespoon Almonds , chopped
1 tablespoon Cashews , chopped
1 cup Coconut , grated (I have used fresh, you can use frozen or dried too)
1 or 2 pods Cardamom whole
¾ to 1 cup Jaggery (check tips)
2 cups Water plus additional 1 tbsp

For garnish

2 tablespoon Ghee or brown butter
1 tablespoon Almonds , chopped
1 tablespoon Cashews , chopped
1 tablespoon Raisins

Instructions

Step 1

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.
3 tablespoon Poppy seeds, 1 tablespoon Almonds, 1 tablespoon Cashews
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 a smooth paste.
1 cup Coconut, 1 or 2 pods Cardamom, 2 cups Water

Step 2

In a heavy bottom pan, add jaggery and 1.5 cup water, and cook this on medium flame till the jaggery dissolves completely in water.
¾ to 1 cup Jaggery, 2 cups Water
Add poppy seeds and coconut paste mixture (from above), and continue to cook on 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, sauté for a few seconds, and switch off the flame. Add this to the gasagase payasa above and mix.
2 tablespoon Ghee, 1 tablespoon Almonds, 1 tablespoon Cashews, 1 tablespoon Raisins
Gasagase payasa or Poppy seeds Pudding is ready. Serve and enjoy.

Notes

Roasting poppy seeds right is very important. Don't burn or keep it raw. It should be light golden in color and have a nutty aroma.
The color of payasa may vary depending on the color of jaggery.
¾ cup jaggery has the right amount of sweetness and my family simply loves it. But if you prefer more sweet increase it up to 1 cup but not more.
First, grind the poppy seed mixture into smooth powder and only then add coconut, else poppy seed will not grind and remain as it is.
You can adjust the amount of jaggery and cardamom pods to taste.
Instead of grinding coconut with water, you can simply use coconut milk.
The 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 payasam. You can dilute it with water or milk and also serve as a summer coolant drink.

Nutrition