Gasagase Paayasa / Poppy Seeds Payasam

Gasagase / Khus – Khus / Poppy Seeds / Gasagasalu. Gasagase Payasa is  Karnataka special dessert. There are different ways to prepare this payasa. Some roast the poppy seeds and some soak them. I like it this way. Rice and almond is added to thicken the payasa and it even enhances the flavor. Lastly you can add cardamom powder if you like to. Go ahead, enjoy this on a lazy weekend afternoon and doze off J
Prep Time
10 Minutes
Cooking Time
30 Minutes
4 People
Poppy seeds
Basmati rice
Grated Coconut (Fresh/Frozen)
Desiccated Coconut
Crushed Jaggery
3 Tbsp.
1 Tbsp.
1 Tbsp.
1 Tbsp.
1 ¼ Cup
1 Cup
1.  Dry roast poppy seeds and basmati rice till you get a light aroma. Do not over roast or turn brown. Roast on low heat and take care.
2.  Let it cool. Grind poppy seeds, rice, almond, dry and fresh coconut to powder.
3.  Now add little water and grind to a smooth paste.
4.  Meanwhile melt jaggery with 1 ½ cup water.
5.  Filter the jaggery water to remove impurities if there are any.
6.  Pour the jaggery water in a pan and let it boil on low to medium heat for 5-6 minutes.
7.  Add the poppy paste to jaggery water and stir well. Add ½ glass water and let it boil.
8.  Add boiled milk and stir. Let the mixture boil for 4-5 minutes.
Note: I microwaved a cup of milk to boil. The mixture tends to thicken so keep checking and stir well. I used a nonstick pan to make the paayasa. Check for the sweetness too.
9.  Adjust to your desired consistency by adding more water or milk and boil a little.
10.           Garnish with roasted cashew nuts and serve.


Popular Posts