Sweet, inviting, and made for sharing, gasagase payasa recipe | khus khus kheer | poppy seeds payasam | kasa kasa payasam is a vegetarian karnataka sweet made with gasagase / khus khus / poppy seeds, cashew, and almonds / badam in about 30 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Total time: 30 minutes
  • Yield: 4 Servings
  • Category: sweet
  • Cuisine: karnataka

Ingredients

for payasam using jaggery:

  • 3 tbsp gasagase / khus khus / poppy seeds
  • 5 cashew
  • 5 almonds / badam
  • 1 cup coconut (grated)
  • ½ cup water (for grinding)
  • ¾ cup jaggery
  • 1½ cup water
  • ¼ tsp cardamom powder

for payasam using sugar:

  • 3 tbsp gasagase / khus khus / poppy seeds
  • 1 tbsp rice
  • ½ cup hot water
  • ¾ cup sugar
  • 1 cup water
  • 2 cup coconut milk
  • ¼ tsp cardamom powder

for frying nuts:

  • 1½ tbsp ghee / clarified butter
  • 10 cashew (halves)
  • 2 tbsp raisins / kishmish

Method

how to make khus khus kheer using jaggery:

  1. firstly, in a pan take 3 tbsp gasagase, 5 cashew and 5 almonds.
  2. roast on low flame until the gasagase starts to pop.
  3. cool completely and transfer to the mixi jar.
  4. blend to a fine powder without adding any water.
  5. now in the same mixi add 1 cup coconut, ½ cup water.
  6. blend to smooth paste adding water if required. keep aside.
  7. in a large kadai, melt ¾ cup jaggery in 1½ cup water.
  8. boil for 2 minutes, or until the raw flavour of jaggery goes.
  9. now add prepared khus khus paste and mix well.
  10. boil for 5 minutes or until the kheer is cooked completely.
  11. now in a pan heat 1½ tbsp ghee.
  12. roast 10 cashews and 2 tbsp raisins until it turns golden brown.
  13. pour the fried cashew and raisins over kheer.
  14. also, add ¼ tsp cardamom powder and mix well.
  15. finally, gasagase payasa with jaggery is ready to enjoy.

how to prepare khus khus kheer using sugar:

  1. firstly, in a small bowl take 3 tbsp gasagase and 1 tbsp rice.
  2. soak for 15 minutes in ½ cup hot water.
  3. transfer the soaked khus khus and rice to a mixi jar and blend to a smooth paste. keep aside.
  4. in a large kadai, transfer the khus khus paste and add ¾ cup sugar.
  5. also, add 1 cup water and mix well-combining everything.
  6. boil for 5 minutes or until the gasagase is cooked well.
  7. now add 2 cup coconut milk and mix well.
  8. get the kheer to boil stirring continuously.
  9. pour the fried cashew and raisins over kheer.
  10. also, add ¼ tsp cardamom powder and mix well.
  11. finally, gasagase payasa with sugar is ready to enjoy.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.