Gasagase payasam a traditional creamy payasam made with poppy seeds and coconut as main ingredients.
Gasagase payasam recipe with step by step pictures and video. Easy poppy seeds kheer one of the popular dish in Karnataka especially during festive seasons.
Long back when I saw this gasa gase payasam in the small recipe booklet it was new to me so had it bookmarked to try. I wanted to try and post a new payasam recipe for Tamil New Year and here I am with this Khus khus payasam.
This payasam has a unique flavour and taste when compared to our usual payasam recipes.
Summary:
To begin with first start by roasting raw rice and poppy seeds until golden.Set aside to cool then add little water and grind it to a paste, Set aside. Now add jaggery powder along with water, let it dissolve completely then strain to remove impurities. Add the jaggery water again to pan, then add poppy seeds paste and mix it well without any lumps.Let it boil for a good 10-15 mins, by the time it will get thick. At this stage fry cashews in ghee until golden and add it. Mix it well and switch off. The payasam thickens with time so switch it off a bit runny itself.
Variations:
- You can skip raw rice, instead roast 5 badam, cashew each and grind it along with poppy seeds.
- Adding milk at the end is optional as without milk itself it yields a creamy payasam. If adding add boiled, cooled milk.
More related recipes:
Gasagase payasam recipe
Ingredients
- 3 tbsp poppy seeds
- 1 tbsp raw rice
- 3/4 cup jaggery
- 1 and 1/2 cups water
- 1/4 tsp cardamom powder
- 1 tbsp ghee
- 2 tbsp broken cashews
Instructions
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To begin with first start by roasting raw rice and poppy seeds until golden. Set aside to cool.
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Add it along with coconut and little water.
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Grind it to a paste like this. Set aside.
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To a sauce pan add jaggery along with water.
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Heat it up until jaggery dissolves completely.
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Strain to remove impurities if any.
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Pour back strained jaggery syrup and add the poppy seeds paste to it.
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Mix it well without any lumps.Let it boil for a good 10-15 mins.
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It will thicken by this time.
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Heat ghee in a tadka pan - add broken cashews fry until golden.
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Add fried cashews along with cardamom powder to the payasam.
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Mix it well.
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Payasam thickens with time so switch off a bit runny itself.
Notes
- Once cooled payasam thickens so adjust consistency with boiled cooled milk.
- I used 3/4 cup jaggery powder which was apt but if you prefer you can add 1 cup jaggery.
- You can replace jaggery with sugar too but I prefer the jaggery version as it tastes best.
Gasagase payasam recipe video
Tried this gasagase payasam recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
Gasagase payasam recipe step by step method:
1.To begin with first start by roasting raw rice and poppy seeds until golden. Set aside to cool.
2.Add it along with coconut and little water.
3.Grind it to a paste like this. Set aside.
4.To a sauce pan add jaggery along with water.
5.Heat it up until jaggery dissolves completely.
6.Strain to remove impurities if any.
7.Pour back strained jaggery syrup and add the poppy seeds paste to it.
8.Mix it well without any lumps.Let it boil for a good 10-15 mins.
9.It will thicken by this time.
10.Heat ghee in a tadka pan – add broken cashews fry until golden.
11.Add fried cashews along with cardamom powder to the payasam.
12.Mix it well.
13.Payasam thickens with time so switch off a bit runny itself.
My tips while making gasagase payasam recipe:
- Once cooled payasam thickens so adjust consistency with boiled cooled milk.
- I used 3/4 cup jaggery powder which was apt but if you prefer you can add 1 cup jaggery.
- You can replace jaggery with sugar too but I prefer the jaggery version as it tastes best.
The post Gasagase payasam recipe, Poppy seeds kheer, Khus khus payasam appeared first on Sharmis Passions.
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