Poppy Seeds Payasam | Khus Khus Kheer| Gasagase Payasa

Poppy Seeds Payasam V1Wishing all my friends and lovely readers a very happy, peaceful and prosperous 2016. Words are powerless to express my gratitude and THANK YOU ALL for always supporting me and never letting me down. I hope you all shower me with your immense love in all my future endeavours. This is my first post of 2016 and it definitely has to be a sweet dish. So friends, today I present my all time favourite Poppy Seeds Payasam/Khus Khus Kheer/Gasagase Payasa. Name it as you wish but I’m sure it’s going to be your favourite once you try it!!

Are you curious how a payasam out of these tiny little poppy seeds would taste? I can promise you that the delightful combo of poppy seeds, nuts, coconut and flavoured with some cardamom is truly going to be a treat to your taste buds. This combination is a match made in heaven, it acts as a natural body coolant, an excellent dessert to enjoy during summer seasons and it is also a great choice for any festive occasion.

Poppy Seeds Payasam is very traditional and authentic to Karnataka. The blog hop theme for this month being South Karnataka Cuisine, I decided to make this delectable payasam as a part of it.

Poppy Seeds Payasam V7

Poppy seeds are a most intriguing ingredient, especially in Indian cooking. Nutty and pleasant in taste, you can use these nutritious oil seeds as a condiment in cooking. But when toasted, ground or blended with other ingredients, they add an unique flavour and texture to food. Poppy seeds are usually used in masala preparations and also it’s one of most important ingredients of non vegetarian cooking. Its function in curry is partially to thicken the liquid and add a lovely texture to it. Commonly we use them in the preparation of korma, ground poppy seed, along with coconut and other spices, are combined as the masala to be added at the end of the cooking step.

Poppy seeds are a popular topping for breads and cakes, used more for a mild crunch than intense flavour. Check out some recipes from blog which uses poppy seeds- Andhra style chicken curry, Fish iguru, Crab curry and Chicken Korma.

In Bengal (West Bengal and Bangladesh) white poppy seeds are known as posto . They are very popular and people use them as a key ingredient in a variety of dishes like  Aloo posto, Chachuri , Postor Bora etc,. And what could be better than a serving of aloo posto over a mound of rice! Such comfort from carbs-on-carbs….Isn’t it?

Poppy Seeds Payasam V2

As most of you would know, poppy seeds are the source of opium. Don’t be shocked if you find yourself dozing off after having a hot cup of Poppy Seeds Payasam. The poppy seeds in this are believed to help in soothing mouth ulcers and the coconut helps in cooling your stomach. I have to mention that a little quantity of poppy seeds makes a large quantity of kheer and so as many claim, you are not going to fall asleep after drinking a cup of this payasam. At least I don’t.

If you are fond of Jaggery based desserts like Chakkara Pongal, Bobbatlu or Vermicelli Sago payasam, I am sure you will love this. Enjoyed warm or cold, this is sure to be a winner in any festival spread. And I have also seen this payasam being enjoyed with soft and fluffy idlies in some parts of Bangalore. I haven’t tried though!!

I have to thank two people, Radhika for introducing this payasam to me years ago and Manjula for pampering me with this payasam whenever I visit her. Thank you girls!!

Get ready to doze off with this addictive Poppy Seeds Payasam.

Poppy Seeds Payasam V3

 

 

 

 

 

 

 

Step-by-Step process in making Poppy Seeds Payasam:

 

 

  • These are all what you need!!
  • First soak almonds in water, microwave for a minute. Once it cools downs, remove the skin and set aside.

step1

  • Dry roast poppy seeds, rice and cashews on low heat for 3-4 minutes, taking care not to burn it.
  • Rice turns translucent and crisp. Poppy seeds slightly turn light brown or pinkish and start to give a nice aroma. That’s when you need to turn off the heat and let cool.

step2

  • Dry powder the roasted ingredients in a blender or a coffee grinder until poppy seeds are crushed well. Add fresh and dry coconut along with almonds and cardamom and grind to a smooth paste using hot water.
  • My wet grinder is powerful enough to grind it, so I directly grind it by powdering first and then use a little hot water while grinding to make it to a fine paste.

step3step4

  • Add jaggery to a vessel and add one cup of water.
  • Bring it to a boil. Turn off the heat.

step5

  • Strain the jaggery liquid to remove any impurities.
  • To this liquid add the finely ground paste and add required milk (you can also replace with water) to get the consistency you wish.
  • Bring it to a good boil over low medium heat while stirring occasionally to prevent any burning.

step6

  • The colour of the payasam changes slightly and the consistency thickens a little.
  • Turn off the heat and serve it warm or cold.
  • You can garnish with cashews and raisins fried until golden brown in ghee/butter. But this is optional.

step7Poppy Seeds Payasam V4

Poppy Seeds Payasam V5

4.8 from 4 reviews
Poppy Seeds Payasam | Khus Khus Kheer| Gasagase Payasa
 
Prep time
Cook time
Total time
 
Poppy Seeds Payasam is a delicious kheer made out of poppy seeds & coconut. It is a natural body coolant to relish during summers & also a great choice for any festive occasion.
posted by:
Recipe type: Dessert
Cuisine: South Indian Cuisine
Serves: 5 to 7
Ingredients
  • 3 Tablespoons poppy seeds (khuskhus/gasagase/gasa gasa)
  • 1 Tablespooon rice (regular sona masoori or long grain)
  • 6 to 8 Cashews
  • ¾ Cup fresh scraped fresh coconut
  • ¼ Cup scraped Dry coconut (Kopra/endu Kabbari)
  • 4 to 5 Almonds (optional), soaked in hot water and skin removed
  • 2 to 3 Green Cardamoms
  • ¾ to 1 cup crushed Jaggery, dissolved in 1 cup water
  • 3 to 4 cups milk
Directions
  1. Dry roast poppy seeds, rice and cashews on low heat for 3-4 minutes, taking care not to burn it. Rice turns translucent and crisp. Poppy seeds slightly turn light brown or pinkish and start to give a nice aroma. That's when you need to turn off the heat and let cool.
  2. Dry powder the roasted ingredients in a blender or a coffee grinder until poppy seeds are crushed well. Add fresh and dry coconut along with almonds and cardamom and grind to a smooth paste using hot water.
  3. Dissolve jaggery in one cup of water in a sauce pan and bring it to a boil. Turn off the heat.
  4. Strain the jaggery liquid to remove any impurities. To this add the finely ground paste and add required milk (you can also replace with water) to get the desired consistency.
  5. Bring the mixture to a good boil over low medium heat while stirring occasionally to prevent any burning.
  6. The colour of the payasam changes slightly and the consistency thickens a little.
  7. Turn off the heat and serve it warm or cold.
  8. You can garnish with cashews and raisins fried until golden brown in ghee/butter. But this is optional.
My Notes
1. Make sure to always dry roast the poppy seeds in low heat as they burn very fast. The whole essence of this payasam depends on the flavour of poppy seeds, so proper roasting is very essential.
2. After roasting , next important step is grinding poppy seeds. First grind poppy seeds without adding water. If you add water /milk they will not become smooth paste.
3. The texture of poppy seeds mixture should be really very very smooth.
Colour of the payasam depends on the quality of jaggery, it is usually very light brown.
4. I never add any other flavouring agents such as saffron in this payasam as it should not dominate the poppy seeds/gasagase flavour.
5. Jaggery varies in its sweetness, adjust the amount based on your preference.
6. You can also replace milk with water. Try out both versions and check out which you like.
7. Do note that, little quantity of poppy seeds makes a large quantity of kheer.
Rice, cashew and almonds gives a good consistency to the kheer.

 

Poppy Seeds Payasam V6

Poppy Seeds Payasam V8

 

OTHER SOUTH CANARA RECIPES FROM CULINARY HOPPERS:

 

 

 

Happy Cooking 🙂

Padma.

 

16 Comments:

  1. I must try this soon. Good thing is it doesn’t require sugar. Can honey be used ?

  2. I never heard of these type of payasam. i have used Khus khus is used in many ways but not in kheer variety.Thanks padhu.

  3. This one is my favourite. I am totally in love with the pink theme going on in the awesome clicks. The recipe itself is so enticing. An out an out winner of a dish with your trademark remarkable and detailed writeup. I am drooling uncontrollably over this outstanding dessert.

  4. What a way to start the year with a great invention. Poppy seeds sure the star in this exciting sweet treat.

  5. love the props especially the spoon…yummy thanks for the share dear

  6. My mother always make this when I get mouth ulcer.. Ur version looks yum..happy newyear

  7. Superb padma!!.. Loved everything about this post.. presentation, description..everything.. Great post dear:)

  8. Awesome Padma…Beautiful Clicks and great explanation…Loved the pink spoon handle and all your dishes. Poppy seeds Payasam looks so delicious and a must try.

  9. Gasgase payasa is a family favorite I can say especially evening times on fasting days. It has cooling properties as Poornima has said. Beautifully made, well explained and presented Padma. So aromatic and heavenly payasa. Great share!

  10. Lovely Payasam dear Padma.. Love the clay cups and clicks.. I was not aware that kheer can be made with poppy seeds!!.. Good Post 🙂

  11. Poppy seeds payasam??!!! sounds interesting never even heard about that…will try this

  12. Happy New Year to you!! Lovely start for the year!!

  13. I used to make it often earlier, its one of the healthy payasams, lovely payasa padma

  14. Gasgase payasa is my dad’s favorite.. It is very cooling and yea, 2 glass full of this payasa after lunch and you will be sound asleep for a long time 😀 Beautiful pics Padma, you have nailed it!

  15. This is heavenly Padma . I have never tried khus khus payasa looks like I need to . Your entire set up and pictures are too good , love the props you have used and it looks so inviting
    Cheers

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