Gasgase payasa is a rich, creamy, delicious dessert. It is one of the Indian sweet dishes lost back with time.
Gasgase is the Indian name for poppy seed. It is also known as khus-khus. in Hindi, kasa kasa in Tamil, and posto in Bengali. Gasgase payasa is an all time favourite sweet dish of many Kannadigas and this is a traditional Karnataka recipe.
The tiny white seeds are a good source of calcium, manganese, copper, zinc, and potassium. It is a rich source of dietary fiber and thus aids in digestion. It fights insomnia. The poppy plant is a source of opium, thus extensive use of these seeds induces sleep. The anti-oxidants help to maintain good eyesight. It is a good cure for the thyroid.
Khus khus is widely used in Indian cooking. It is used in small quantity to enhance the taste of the dish.
Khus-khus payasam is a good sweet dish from South India. It is ideal to prepare for any festivities. It is vegan and gluten-free
Make sure the poppy seed is thoroughly cleaned. Fresh coconut along with nuts and khus-khus gives a good taste. It is then ground and sweetened with jaggery.
Navratri festival is celebrated with pomp and show throughout India. It is a ten day festival when elaborate poojas are performed and deities are spectacularly decorated. The tenth day is celebrated as Dasara. If you are looking for other kind of kheer recipes, check out dalia payasam, sabudana kheer, komala payasam, sweet potato kheer, custard apple kheer, chaler payesh, makhana kheer,
gasgase payasa | poppy seed kheer
Gasgase Payasa recipe | Khus khus payasa
Ingredients:
- 1/3 cup gasgase / poppy seed
- 10 cashew nut
- 2/3 cup fresh coconut
- 1 cup jaggery
- 2 cup water
- 1/4 teaspoon cardamom powder
Method:
- Dry roast gasgase for two minutes until it pops. Put it aside for sometime.
- Once it cools, grind it in the small jar. Now, add grated coconut and cashew to it with a little water. Make a paste of it.
- Put jagger in a pan along with water. Once it melts, strain the liquid to remove impurities.
- Put the jaggery syrup back on the stove, once it is warm, put the paste to it and simmer for five minutes.
- Finally, add cardamom powder.
- Gasgase payasa is ready to serve.
Take a tip:
- You may top with nuts roasted in ghee.
- It tastes good when chilled too.
Gasgase Payasa | Khus khus payasa
Ingredients
Method
- Dry roast gasgase for two minutes until it pops. Put it aside.
- Once it cools, grind it in the small jar. Then, add coconut and cashew to it and make a paste with little water.
- Put jagger in a pan along with water. Once it melts, strain the liquid to remove impurities.
- Put the jaggery syrup back on the stove, once it is warm, put the paste to it and simmer for five minutes.
- Finally, add cardamom powder.
- Gasgase payasa is ready to serve.
Notes
- Gasgase payasa can be served warm or cold. It tastes good when chilled.
- It can be kept for a day in the refrigerator.
- You may garnish with nuts roasted in ghee.
If you ever make this gasgase payasa, do take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook or Twitter. I will be glad to see your creation and share it further. Let’s be connected, do follow on social media platforms. Until next time, let’s stay connected. Subscribe to get all updates and an e-book for free. Check out my e-books on Amazon. Happy Cooking!
Pin it for later :
Gasgase payasa | Poppy seeds kheer
My first appreciation for this payasa comes through my mother in law. She does udupi recipes and this is one she loves to talk about. You brought back lovely memories
Gass gasse Payasa is my favorite. I liked the idea of roasting khus khus and grinding. I normally soak it in warm water for 45mins and then grind ..next time will follow your method of roasting .
Gasgase Payasa is something new to me. We make halwa with poppy seeds but never made kheer. Would try it soon, as hubby loves desserts with jaggery. It’s a wonderful and nutritious dessert.
Gasagase payasa is my most favourite payasa. Gasagase is not available here. Missing it so much . Beautifully done Jayashree.
My mom makes it very similarly . This creamy gasagase payasa looks great
I tasted this a few years back and fell in love with it. I make it often. This payasam looks amazing! yummy!
Wow Jayashree kheer looks so creamy and delicious. I can imagine the divine taste. We use poppy seeds so often but never made kheer. Coconut and poppy seeds are a great combo. Loved that you didn’t use milk in it. So its also perfect for lactose intolerance people.
Love this simple but tasty dish. I have never used poppy seeds for cooking only garnishing so looking forward to trying out this new dish.
Very different kheer recipe. I will try it out as it is new for me. We do make sheera with khus khus
I absolutely love your ghasghse paysa. My Mami makes amazing payasa and I can make some and send her the pictures. Thanks for the recipe it is definitely has the same flavour profile.
Wow, a kheer made using poppy seeds, that must be so tasty and flavourful. With nuts and coconut makes it even more tempting. Bookmarking gasgase payasa to try out.