Easy, insanely delicious and healthy Gasagasa Payasam or Poppy Seeds Kheer recipe with step-wise pictures! Make this delicious South Indian sweet, Karnataka special Gasagase Payasa for any occasion in a jiffy!
I love sweets. And especially when it comes to kheer, I am partial. I can have bowlfuls without thinking twice and that’s how much love it. My most favorite is the semiya payasam or the vermicelli kheer closely followed by aval payasam which can be made in 10 mins flat. Growing up, amma used to make Paruppu Payasam (will post recipe soon) which is jaggery based and that tops my list. So on the day of new year, when I was looking for non-milk based, jaggery based healthy kheer I got reminded of the famous Gasagasa Payasam/Gasagase Payasa. Do check out other kheer recipes on this blog!
I had gasagasa (called poppy seeds in English) in abundance and I immediately set out to try it based on my colleague’s household recipe. Apparently Gasagasa Payasam/Khus Khus Kheer, known as Gasagase Payasa locally is quite popular in Karnataka and my colleague was sweet enough to share their family recipe with me. Though this kheer recipe has no milk, this is very creamy and delicious – thanks to roasted almonds and coconut apart from of course the poppy seeds/gasa gasa.
Making this Gasagasa Payasam takes very less time and is comparatively healthier than other sugar based desserts. Poppy Seeds are known for their health benefits when taken in limited amount and jaggery is a rich source of iron. When is the last time you had a sweet and got a dose of iron?! 🙂 Do give this Gasagase Payasa a try for making any meal special!
How to make Gasagasa Payasam | Gasagase Payasa | Poppy Seeds Kheer –
Detailed step-wise picture recipe of making Gasagasa Payasam | Gasagase Payasa | Poppy Seeds Kheer –
1. In a pan, dry roast gasagasa/poppy seeds along with almonds until nicely fragrant.
2. Once cooled down, grind into a smooth paste.
3. Next add fresh grated coconut into this mixture.
4. Add water as needed and grind into a smooth paste and set it aside.
5. In a thick bottomed pan, heat 1 cup of water along with jaggery and let it melt completely.
6. As the jaggery begins to boil and bubble rapidly, add crushed green cardamom powder. Reduce the heat.
7. Next add ground poppy seeds – coconut paste and mix well.
8. Cook this on low flame until the kheer thickens. Meanwhile roast cashews in ghee and add them to the kheer.
9. Serve hot/warm/cold. Stays well in fridge for a couple of a days.
- Adjust the quantity of jaggery as per sweetness preferred.
- Don’t over boil the kheer after adding the ground paste with the jaggery syrup. Coconut might curdle.
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