Sunday, 30 August 2015

Gasagase Payasa/Poppy Seeds Kheer/Khuskhus Kheer

Gasagase payasa is one of the popular traditional sweet dish of Karnataka.It is prepared by grinding poppy seeds(Gasagase in Kannada).It is prepared during festivals and family get togethers.It is prepared along with Ambode(Channadal vada/fritters) is a good combination.As this a shravana masa and many festivals around the corner,this will be a perfect dish to prepare.I prepared this dish on Varamahalakshmi vrata.During festivals after having oil massage, head bath and and pooja rituals drinking this payasa will make you doze off to a good sleep.This is because of opium content in poppy seeds.This payasa will relaxes the mind body and soul for sure..here is a authentic recipe from my grandmother.

Ingredients:
Gasagase/Poppy seeds-3Tbsp
Almonds-Fistful
Grated fresh coconut -1/2cup
Dry coconut/Kobbari-1Tbsp
Cardamom pods-3-4
Jaggery-1/2 cup crushed 
Water -1cup
Milk-1cup
Cashewnuts-fistful(optional)
Raisins-fistful(optional)
Ghee-1Tbsp for frying nuts and serving

Method:
1.Dry roast the poppy seeds  until  poppy seeds becomes little brownish & crisps up and nice aroma comes out,leave it to cool.
2.In a mixie jar add roasted  poppy seeds ,fresh coconut,dry coconut,almonds,cardamom seeds dry grind first then add water and grind it into fine paste.
3.In a pan add jaggery and  1 cup water cook until jaggery dissolves then remove it and filter it through seive to remove any impurities.
4.Then again pour back jaggery syrup to the same pan mix the grinded paste mix well add water to thin it and cook it on a medium low flame for 5minutes.
5.Fry the cashwenuts and raisins in ghee and add to the above mixture.
6.When the payasa is boiling add cup of milk and boil for 1 to 2minutes and turn off the heat.
7. Serve hot payasa with dollop of ghee.

Note:
1. Rice is fried and added to give it a thickness,I have not used rice because I have used  more almonds to substitute rice to give both thickness and flavour.
2.Saffron can also be added for more flavour.
3.If you think that payasa is little thick and sweetish,before serving you can add more milk to make it thin and warm it.
4.Check out my other kheer recipes
Barley Payasa/kheer
Shavige Payasa



Post a Comment