easy gasagase payasa recipe | khus khus kheer | poppy seeds payasam | kasa kasa payasam

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.