Gasagase payasa is a simple desert, one of the most loved payasam from karnataka. it is delightful combo of poppy seeds, nuts and coconut; it is truly a treat to your taste buds. preparation of khus- khus kheer various from house to house, by roasting gasa gasa, it brings out maximum flavour from it and the aroma filling at home which is just wow! this payasa has medical value too; my parents suggested this whenever we had mouth ulcer.

Preparation time – 10min

Cooking time – 10min

Serves – 4 to 5

Ingredients:

Poppy seeds – 2 tbs

Rice – 1 tsp

Cashew nuts – 7 to 8 nos

Grated coconut – ½ small cup

Grated copra – ¼ small cup

Jaggery – 1 cup

Cardamom – 3 nos

How to prepare khus khus kheer recipe

Dry roasted poppy seeds, rice and cashew on a low heat till poppy seeds turn light brown in colour and nice aroma starts coming observe that not to burn.

Dry powder the roasted ingredients in a small container of the mixer. Make a super fine powder, do not add water. To the super fine powder add coconut, dry coconut and cardamom. Add little water grind till coconut turns to very smooth paste.

In a vessel take jaggery and water keep it on a medium flame let the jaggery dissolve.

When the jaggery dissolve and starts boiling add grounded poppy seeds paste mix well add water the quantity depends on how much liquid you want.Keep the flame on medium and stir occasionally to prevent burning.

Boil for five minutes and turn off the flame

That’s it ……. Kheer is ready to be served. Enjoy it with warm or cold.

Note : Always dry roast poppy seeds in low flame, don’t under cook or over roast, the whole essence of the payasam depends on the flavor of poppy seeds.

You can also use sugar to prepare this recipe other than jaggery.