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Gasagase Payasa Recipe: How To Make Poppy Seeds Payasam
Gasagase payasa is a popular Kannadiga-style sweet that is prepared for most festivals. It is prepared using poppy seeds, coconut and jaggery. Here is a detailed procedure along with images and a vide
Gasagase payasa is a traditional dessert of Karnataka and is prepared for almost all auspicious occasions. The payasa is prepared using poppy seeds, coconut and jaggery.
The poppy seeds payasam has a great nutritional value and acts as a good coolant. Hence, it is taken after a sumptuous meal to cool down the palate. The payasam is also consumed to reduce mouth ulcer and sleeplessness. People usually start feeling sleepy after having one glass of this payasam.
The khus khus kheer is quick and simple to make and is a go-to dessert for all festivals. If you like jaggery-based sweets, then this payasa is a definite treat to your tastebuds. To know more, read the step-by-step procedure along with images and a video on how to make the gasagase payasa.
GASAGASE PAYASAM RECIPE VIDEO
Recipe By: Kavyashree S
Recipe Type: Sweets
Serves: 4
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Gasagase (poppy seeds) - 3 tbsp
Jaggery - 1/2 medium-sized bowl
Water - 1/2 a glass
Grated coconut - 1 cup
Elaichi seeds (cardamom pods) - 2
Water - 1/4th cup
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1. Take the gasagase (poppy seeds) in a heated pan.
2. Dry roast it until the seeds turn light brown in colour.
3. Remove it off the stove and allow it to cool.
4. Meanwhile, add jaggery to a heated pan.
5. Pour quarter glass of water and stir well
6. Cover it with a lid and allow it to dissolve.
7. In the meantime, add poppy seeds to a mixer jar.
8. Add the grated coconut and the elaichi seeds into the jar as well.
9. Add quarter cup of water to it and grind it into a smooth paste.
10. Once the jaggery dissolves, add the ground mixture and stir well.
11. Allow it to boil on a medium flame, for about 2-3 minutes.
12. Stir the payasam occasionally to avoid it from burning at the bottom.
13. Once it boils, serve it hot.
- 1.You can add milk to the payasam to make it flavourful.
- 2.While grinding the poppy seeds with the coconut, you can add soaked rice to give it some thickness.
- 3.You may use sugar instead of jaggery; however, this will change the complete taste of the payasam.
- 4.Adding roasted dryfruits to the payasam will make it even more rich and this is a good option.
- Serving Size - 1 cup
- Calories - 136 cal
- Fat - 4 g
- Protein - 3 g
- Carbohydrates - 14 g
- Sugar - 9 g
STEP BY STEP - HOW TO MAKE GASAGASE PAYASA
1. Take the gasagase (poppy seeds) in a heated pan.
2. Dry roast it until the seeds turn light brown in colour.
3. Remove it off the stove and allow it to cool.
4. Meanwhile, add jaggery to a heated pan.
5. Pour quarter glass of water and stir well.
6. Cover it with a lid and allow it to dissolve.
7. In the meantime, add poppy seeds to a mixer jar.
8. Add the grated coconut and the elaichi seeds into the jar as well.
9. Add quarter cup of water to it and grind it into a smooth paste.
10. Once the jaggery dissolves, add the ground mixture and stir well.
11. Allow it to boil on a medium flame, for about 2-3 minutes.
12. Stir the payasam occasionally to avoid it from burning at the bottom.
13. Once it boils, serve it hot.
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