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Gasgase Payasa | Khus khus payasa
Gasgase Payase is a delicious, creamy sweet treat from Karnataka cuisine. It is one of the recipes lost back with time.
Course sweets, traditional recipes
Cuisine karnataka
Keyword gasgase payasa, kheer variety, khus khus payasam, poppy seed kheer
Prep Time 10 minutes minutes
Cook Time 20 minutes minutes
Total Time 30 minutes minutes
Servings 4 people
Author Jayashree
- 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
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.
- 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.