Gasagase Payasa | khus khus kheer

Gasagase payasa | khus khus kheer | poppy seeds payasam | poppy seeds kheer | karanataka style Gasagase payasa | Gasagase payasam | south indian payasam recipe | aadi recipe | karanataka payasa step by step pictures and video recipe. You can also check out the gasa gasa payasam recipe If you like this recipe pls SUBSCRIBE to my channel. Check out other Peda recipes in TMF

PAYASAM | KHEER RECIPE

Indian sweet recipe prepared in liquid form with milk/coconut milk is popularly known as Payasam | payasa in South Indian sweet recipe and kheer in North Indian sweet recipe. Payasam occupies a special place in Kalyana sapadu, festival lunch, etc.

CAN I SKIP SOAKING COCONUT + poppy seeds + cashews IN milk?

It is optional but it helps for smooth grinding so I highly recommend this step. Before grinding make sure it is hot else it might splash . It can be warm. 

CAN I SKIP EDIBLE CAMPHOR?

Yes it is optional, skip

CAN I USE REGULAR SUGAR?

Yes, you can use any variety of sweeter of your choice. If you are using jaggery or palm sugar make sure it is without impurities else milk might curdle.

AMOUNT OF MILK

It depends on the way you prefer payasam. My measurement yields rich, thick creamy payasam. If you prefer liquid gasagase payasam adjust milk/water accordingly.

SHOULD I FILTER JAGGERY WATER?

Yes, milk/coconut milk might curdle if jaggery has impurities, so don’t skip filtering the jaggery water while preparing gasa gasa Payasam.

CAN I PREPARE JAGGERY WATER ON THE STOVETOP?

Yes, you can prepare jaggery water according to your choice. Avoid string consistency just melt the jaggery well and use it for gasagase Payasam.

CAN I REDUCE DRY FRUITS?

Yes, use according to your taste. I have used cashews and raisins but you can add almonds or skip nuts.

CAN I MAKE VEGAN poppy seeds KHEER?

Yes, I have used ghee for tempering, skip it and prepare Payasam by using coconut milk. You can also use vegan butter.

CAN I COOK payasam IN WATER?

Yes, you can cook add water and boil jaggery + poppy seed+ coconut mixture. To make gasagase payasam rich and delicious I personally prefer cooking in milk

COCONUT BASED RECIPES IN TMF

PAYASAM RECIPES IN TMF

CASHEW BASED RECIPES

Ingredients

Roast and grind

1 tablespoon poppy seeds

1/2 teaspoon rice

5 cashews

1/4 cup coconut

1/2 cup milk

Jaggery water

1/3 cup jaggery

1/4  cup water

Payasam

Pinch of edible camphor

1/8 teaspoon cardamom powder

Pinch of saffron

1 cup milk/ thin coconut milk ( i used milk)

how to make gasagase payasam with step by step pictures

• First dry roast poppy seeds, cashews and rice till poppy seeds turns aromatic and changes color

• add coconut and turn off the stove

• furthermore, add milk ; mix well and cool

• transfer and grind well

• furthermore add milk to the pan; mix well and Transfer to mixie; grind well

• Microwave jaggery and water for 2 minutes

• Add ghee and heat

• Furthermore, add cashews and raisins; saute till they change golden brown and transfer

• add ground poppy seeds+ coconut + cashews mixture; mix well and bring to boil

• Filter and add jaggery water; bring to boil

• Add milk; give a quick mix

• furthermore add cardamom powder and saffron; cook for 3 minutes

• Turn off the stove
• finally add edible camphor and roasted dry fruits

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Ingredients

• Roast and grind
• 1 tablespoon poppy seeds
• 1/2 teaspoon rice
• 5 cashews
• 1/4 cup coconut
• 1/2 cup milk
• Jaggery water
• 1/3 cup jaggery
• 1/4 cup water
• Payasam
• Pinch of edible camphor
• 1/8 teaspoon cardamom powder
• Pinch of saffron
• 1 cup milk/ thin coconut milk i used milk

Instructions

• First dry roast poppy seeds, cashews and rice till poppy seeds turns aromatic and changes color
• add coconut and turn off the stove
• furthermore, add milk ; mix well and cool
• transfer and grind well
• furthermore add milk to the pan; mix well and Transfer to mixie; grind well
• Microwave jaggery and water for 2 minutes
• Add ghee and heat
• Furthermore, add cashews and raisins; saute till they change golden brown and transfer
• add ground poppy seeds+ coconut + cashews mixture; mix well and bring to boil
• Filter and add jaggery water; bring to boil
• Add milk; give a quick mix
• furthermore add cardamom powder and saffron; cook for 3 minutes
• Turn off the stove
• finally add edible camphor and roasted dry fruits

Video

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Notes

1. Soaking  is optional but it helps for smooth grinding so I highly recommend this step. Before grinding make sure it is hot else it might splash . It can be warm
2. edible camphor is optional, skip
3. you can use any variety of sweeter of your choice. If you are using jaggery or palm sugar make sure it is without impurities else milk might curdle
4. amount of milk depends on the way you prefer payasam. My measurement yields rich, thick creamy payasam. If you prefer liquid gasagase payasam adjust milk/water
5. filter jaggery water, milk/coconut milk might curdle if jaggery has impurities, so don’t skip filtering the jaggery water while preparing gasa gasa Payasam
6. you can prepare jaggery water according to your choice. Avoid string consistency just melt the jaggery well and use it for gasagase Payasam
7. can add almonds or skip nuts
8. I have used ghee for tempering, skip it and prepare Payasam by using coconut milk. You can also use vegan butter
9. you can cook add water and boil jaggery + poppy seed+ coconut mixture. To make gasagase payasam rich and delicious I personally prefer cooking in milk

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