Gasagase paayasa | Poppy seeds kheer
By Leena Hegde, Puttanamane
Gasagase or khus khus or poppy seeds paayasa is milk based dessert made by grinding poppy seeds, nuts, and cardamom seeds. Then boiled with jaggery to a desired consistency and mixed with milk. Nuts and raisins are optional. These are added for additional flavour and texture. Any milk based paayasa or kheer tastes delicious even without any dry fruits or nuts. So you can skip them.
Some paayasa or kheer, like this one, are with thin consistency and you can just sip it off. This light and refreshing version of kheer is designed to serve both as a sweet and a drink. Poppy seeds are great coolants and the recipe is perfect during summer.
Prep time
15 mins
Cook time
10 mins
Cool off time
0
Total time
25 mins
Course
Sweets
Diet
Vegetarian
Difficulty level
Easy
Servings
4 cups
Ingredients
-
½ cup poppy seeds (gasagase or khus khus)
- 2 cups milk
- 3 tablespoons jaggery or as required
- 5 cashews
- 5 almonds
- 10 dry grapes or raisins
- 5 cardamoms
- ½ cup water or as required
Cookware / Utensils
-
Thick pan or vessel
- Bowl(s)
- Spoon or Ladle
- Strainer
- Mixer
Instructions
Instructions
- Rinse almonds and cashews. Dry fry / roast the nuts and keep aside.
- Rinse gasagase or poppy seeds. You can use strainer to strain the water.
- Heat a pan and add the poppy seeds.
- Roast on low flame until the poppy seeds starts to pop. Let it cool.
- Remove and rinse cardamom seeds.
- Add cooled poppy seeds, cardamom seeds, and roasted nuts to a mixi jar.
- Blend them to a fine powder.
- Then add ½ cup or as required water and grind again.
- Transfer the ground mix to a pan.
- Add jaggery and mix well.
- Boil the paayasa on medium flame for about 10 mins or until it is cooked well.
- Switch off and add milk. Mix well.
- Rinse dry grapes and add to the paayasa.
- Mix, serve, and enjoy hot, warm, or at room temperature.
Step by step guide
How to make Gasagase paayasa
1. Rinse almonds and cashews. Dry fry / roast the nuts and keep aside.
2. Rinse gasagase or poppy seeds. You can use strainer to strain the water.
3. Heat a pan and add the poppy seeds.
4. Roast on low flame until the poppy seeds starts to pop. Let it cool.
5. Remove and rinse cardamom seeds.
6. Add cooled poppy seeds, cardamom seeds, and roasted nuts to a mixi jar.
7. Blend them to a fine powder.
8. Then add ½ cup or as required water and grind again.
9. Transfer the ground mix to a pan.
10. Add jaggery and mix well.
11. Boil the paayasa on medium flame for about 10 mins or until it is cooked well.
12. Switch off and add milk. Mix well.
13. Rinse dry grapes and add to the paayasa.
14. Mix, serve, and enjoy hot, warm, or at room temperature.
Notes
-
For thicker version of the paayasa or kheer add less water when grinding, boil further until desired consistency, and add less milk. You may have to adjust jaggery accordingly.
- Customarily, all paayasa or kheer are (dairy) milk based dessert. But if you are a vegan you can switch to coconut milk.
- Roast the poppy seeds carefully as they get burnt easily.
- Optionally you can add a pinch of salt.
