Ghasghase Payasa - Khuskhus kheer Poppy seeds kheer

Gasagase payasa - Karnataka Recipe

This ghasghase payasa or khuskhus kheer or poppy seeds kheer is a south Indian recipe.

Khuskhus(Hindi, Marathi) or gasagase(Kannada) are the Indian names for poppy seeds.

Khuskhus kheer is made in other regions too. This is so easy to make, there is not much possibility of spoiling it.

Though it can be made for any festival, it is a special kheer for Gauri and Ganesh festival in Karnataka.

This is generally a thin kheer and is served in a glass, but you can make it as thick or thin as you like.

How to make khuskhus kheer - poppy seeds kheer - Ghasghase Payasa

Main ingredients for khuskhus kheer - gasgase payasa - Poppy seeds kheer

poppy seeds - khuskhus - ghasghase

jaggry - gud

fresh coconut

Ingredients for khuskhus kheer - poppy seeds kheer - Ghasghase Payasa

• Khaskhas - Poppy seeds - 2 tbsp
• Rice - 2 tbsp uncooked (basmati, jasmine or white rice)
  
• Fresh grated coconut or desiccated coconut - 1/2 cup
  
• Cardamoms - 3 or cardamom powder - 1/2 tsp
  
• Gud - Jaggery (brown sugar) - 1/2 cup - more or less according to taste
  
• Water - 2 cups or as per your desired consistency.
  
• Dry fruits - cashew nuts - 5-6
  
• Raisins -8-10

Making khuskhus kheer - poppy seeds kheer

1. In a fry pan, dry roast khuskhus on low flame till it gives aroma but do not let it brown. Switch the stove off.
2. Add rice and cardamoms (if using whole) to the pan. Stir and mix and Let cool completely.
3. Grind to a fine powder the khuskhus, rice mix.
   
4. Add fresh coconut and some water and grind some more to make a paste.
5. Put jaggery and 1 cup water in a pan.
   
6. Stir till jaggery melts completely.
   
7. Remove any impurities of top with a spoon.
8. Strain in another pan. Bring to boil.
   
9. Add the ground poppy seeds paste.
   
10. Check the consistency. Add more water if needed. It will thicken a little as it cooks.
    
11. Stir once in a while to make sure that the bottom doesn't burn. Bring to boil. Boil for 5 minutes.
    
12. Add more water if necessary.
13. Roast the cashew nut pieces and raisins in a little ghee.
    
14. Add that and the cardamom powder to the boiling kheer. Switch off.
    

Ghasghase payasa or the khuskhus kheer is ready to serve. It can be served along with a festive meal. It can be served hot or at room temperature or chilled in the fridge.

Tips

• Roasting gasagase right adds to the flavor of this kheer.
  
• Grinding gasagase / poppy seeds to a fine powder before adding water is important. If you add water earlier, you may not get a smooth paste.
• You may use more coconut if you wish.
  
• You may use sugar instead of gud - jaggery.
  
• Milk may be added instead of water in the final boiling or just before serving.
• You may also put it in the fridge and serve it cold. It stays good in the fridge for 2-3 days.
  
• If you make it thick, serve it in a bowl with a spoon.
  
• If you make it thin, it may be served in a small glass or a cup.
  
• Instead of rice, rava (sooji or semolina or cream of wheat) may be used.
  
• If using rava, add it at the end when the kheer is boiling. Mix well to make sure there are no lumps. Boil for 2 minutes after you add rava while stirring.
  

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