Gasagase payasam recipe, Poppy seeds kheer, Khus khus payasam

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 Tamil New Year Recipes More related recipes: Gasagase payasam recipe Gasagase payasam a traditional creamy payasam made with poppy seeds and coconut as main ingredients. Prep Time10 mins Cook Time20 mins Total Time30 mins AuthorSharmilee J 1x2x3x Ingredients3 tbsp poppy seeds1 tbsp raw rice3/4 cup jaggery1 and 1/2 cups water1/4 tsp cardamom powder1 tbsp ghee2 tbsp broken cashews InstructionsTo begin with first start by roasting raw rice and poppy seeds until golden. Set aside to cool.Add it along with coconut and little water.Grind it to a paste like this. Set aside.To a sauce pan add jaggery along with water.Heat it up until jaggery dissolves completely.Strain to remove impurities if any.Pour back strained jaggery syrup and add the poppy seeds paste to it.Mix it well without any lumps.Let it boil for a good 10-15 mins.It will thicken by this time.Heat ghee in a tadka pan - add broken cashews fry until golden.Add fried cashews along with cardamom powder to the payasam.Mix it well.Payasam thickens with time so switch off a bit runny itself. NotesOnce 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 [embedded content][embedded content]If you have any more questions about this gasagase payasam recipe do mail me at [email protected] In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter . 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. Related posts:

Gasagase payasam recipe, Poppy seeds kheer, Khus khus payasam

Gasagase payasam a traditional creamy payasam made with poppy seeds and coconut as main ingredients.

gasagase payasam recipe

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 Tamil New Year Recipes

More related recipes:

gasagase payasam recipe

Gasagase payasam recipe

Gasagase payasam a traditional creamy payasam made with poppy seeds and coconut as main ingredients.

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
AuthorSharmilee J

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

  • To begin with first start by roasting raw rice and poppy seeds until golden. Set aside to cool.

  • Add it along with coconut and little water.

  • Grind it to a paste like this. Set aside.

  • To a sauce pan add jaggery along with water.

  • Heat it up until jaggery dissolves completely.

  • Strain to remove impurities if any.

  • Pour back strained jaggery syrup and add the poppy seeds paste to it.

  • Mix it well without any lumps.Let it boil for a good 10-15 mins.

  • It will thicken by this time.

  • Heat ghee in a tadka pan - add broken cashews fry until golden.

  • Add fried cashews along with cardamom powder to the payasam.

  • Mix it well.

  • 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

[embedded content][embedded content]

If you have any more questions about this gasagase payasam recipe do mail me at [email protected] In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

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.

gasagase payasam recipe roast raw rice,poppy seeds

2.Add it along with coconut and little water.

gasagase payasam recipe add with coconut

3.Grind it to a paste like this. Set aside.

gasagase payasam recipe grind to a paste

4.To a sauce pan add jaggery along with water.

gasagase payasam recipe add jaggery and water

5.Heat it up until jaggery dissolves completely.

dissolve jaggery

6.Strain to remove impurities if any.

gasagase payasam recipe strain to remove impurities

7.Pour back strained jaggery syrup and add the poppy seeds paste to it.

add strained jaggerys yrup

8.Mix it well without any lumps.Let it boil for a good 10-15 mins.

mix well

9.It will thicken by this time.

will thicken

10.Heat ghee in a tadka pan – add broken cashews fry until golden.

fry cashews in ghee

11.Add fried cashews along with cardamom powder to the payasam.

add fried cashews

12.Mix it well.

mix it well

13.Payasam thickens with time so switch off a bit runny itself.

gasagase payasam recipe payasam thickens

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.

gasagase payasam recipe

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