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Gasagase Payasa Recipe: How To Make Poppy Seeds Payasam

Posted By: Sowmya Subramanian
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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

GASAGASE PAYASA RECIPE | HOW TO MAKE POPPY SEEDS PAYASAM | KHUS KHUS KHEER RECIPE
Gasagase Payasa Recipe | How To Make Poppy Seeds Payasam | Khus Khus Kheer Recipe
Prep Time
5 Mins
Cook Time
20M
Total Time
25 Mins

Recipe By: Kavyashree S

Recipe Type: Sweets

Serves: 4

Ingredients
  • 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

Red Rice Kanda Poha
How to Prepare
  • 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.

Instructions
  • 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.
Nutritional Information
  • 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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