KARNATAKA CUISINE / SOUTH INDIAN CUISINE / SWEET / DESSERT
KHUS KHUS KHEER / POPPY
SEEDS PAYASAM / GASAGASE
PAYASA
When i started blogging few months back ,many people would ask me why do i blog? Though i
knew i love cooking ,experimenting with ingredients and playing with camera but at times i too
would wonder is blogging really worth the time i spend on it ? But now, i am fully convinced and
thoroughly enjoy being a part of this blogging world.Its making me grow as an individual boosting
my confidence and creative level.I wake up each day with an added zeal and energy level.Today
exactly after 6 months,with 70+ posts and a decent fan following i can proudly say ” Yes i am a
budding Blogger “. Hope you too feel the same way.To mark the day, i present a simple
dessert ,one of the most loved payasams from Karnataka. That’s ” Khus Khus Kheer / Poppy
Seeds Kheer” or ” Gasa Gase Payasa ” as known in Kannadiga’s house.Wondering how a
payasam out of the tiny poppy seeds would be ?But be assured the delightful combo of poppy
seeds, nuts and coconut is truly a treat to your taste buds…
Preparation of khus khus kheer varies from home home. Some soak poppy seeds while few
roast them.But i feel roasting khus khus brings out maximum flavour from it and the aroma filling
the home is just wow.Few people like it to be little watery and relish it as a drink and few like it a
bit thick and enjoy it as kheer.Since im not a huge dessert fan, i luv it as a drink with mild
sweetness.Whichever way, i’m sure you will love and dozz off with this addictive payasam.This
kheer is a very good body coolant too.So ready to know how i make ? Here i go…
KHUS KHUS KHEER
Course dessert
Cuisine karnataka
Servings
INGREDIENTS
3 tbsp Poppy Seeds khuskhus
/ Gasa gase
1 tbsp Rice ( Son masoori /
Basmati )
1 small cup coconut Grated
1/3 small cup Dry
coconut/Kopra
5 - 8 Cashew
3 - 4 Almond
/Badam (optional)
3/4 - 1 small cup Jaggery ( as
per ur pref )
2 - 3 cardamom elaichi
INSTRUCTIONS
1.
2. Dry roast poppy seeds,rice,cashew and badam on low heat till poppy seeds turns light
pinkish in color and a nice aroma starts coming. Observe that rice too would have turned
crisp.Switch off the stove n allow to cool. REFER NOTES.
3. Dry powder the roasted ingredients in a small container of the mixer .Make a very super
fine powder.Dont add any water. REFER NOTES.
4. To the super fine powder add coconut,dry coconut ,cardamom and little water.Grind
again till coconut turns to very smooth paste.
5. In a vessel take jaggery and water. Keep it on medium flame.Let the jaggery dissolve.
6. When the jaggery dissolves and starts boiling, add the ground poppy seeds paste.Mix
well.Add water,the quantity of which depends on how much liquid you want your
payasam to be.Keep the flame on medium low and stir occasionally to prevent
burning.Let the kheer boil for 2-3 mins.Switch off.
7. Thats it.. Kheer is ready to be served..Enjoy it warm or cold....
RECIPE NOTES
NOTE:
1. Always dry roast the poppy seeds in low flame. Don't under do or over roast them.The
whole essence of this kheer depends on the flavour of poppy seeds.So proper roasting is
very essential.
2. After roasting , next important step is grinding khuskhus.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...If you feel it
between your fingers,it should almost melt.
4. Many people instead of water add milk in the end to get the required consistency.I like
my payasam to be prepared as mentioned above.You can try both n see which you like.
5. Do note that , little quantity of poppy seeds makes a large quantity of kheer.
6. Cashew,Badam n rice gives a good consistency to the kheer.
Thanks for reading the post....plz drop ur valuable comments.. it really motivates me...Also If you
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you!
