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; 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 sweetener 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 to 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 the jaggery + poppy seed + coconut mixture. To make gasagase payasam rich and delicious, I personally prefer cooking it in milk
COCONUT-BASED RECIPES IN TMF
PAYASAM RECIPES IN TMF
CASHEW BASED RECIPES
Ingredients
Roast and grind
1 tbsp poppy seeds
1/2 tsp 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 the poppy seeds turn aromatic and change 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 the mixer; 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
Ingredients
- Roast and grind
- 1 tbsp poppy seeds
- 1/2 tsp 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 the poppy seeds turn aromatic and change 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 the mixer; 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
Notes
- 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
- edible camphor is optional, skip
- 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 depends on the way you prefer payasam. My measurement yields rich, thick creamy payasam. If you prefer liquid gasagase payasam adjust milk/water
- 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
- you can prepare jaggery water according to your choice. Avoid string consistency just melt the jaggery well and use it for gasagase Payasam
- can add almonds or skip nuts
- I have used ghee for tempering, skip it and prepare Payasam by using coconut milk. You can also use vegan butter
- 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
