Gasa Gasa Payasam is a type of rice pudding made from rice boiled in milk, sugar, cashew nuts, raisins, poppy seeds and cardamom. The pudding is traditionally served during festivals and celebrations.
It is believed that the name Gasa Gasa Payasam comes from the Sanskrit word ‘Gasa’ which means to break into small pieces. It is also said that the dish has its origins in Sri Lanka or South India.
Also known as Khus Khus Kheer / Kasa Kasa Payasam / Poppy Seeds Kheer, it is a popular South Indian dessert sweet made with poppy seeds and milk. Poppy seeds are used to make this dish because of their unique flavor and texture. They are also rich in dietary fiber, vitamins and minerals which are essential for overall health. They are used extensively in Siddha medicine.
Poppy Seeds are a valuable source of nutrition and have been used as a food commodity for centuries. They’re consumed as a snack, added to baked goods, or sprinkled on salads and cooked vegetables.
Poppy seeds can be found in many forms: black, white, and green. Black and white poppy seeds provide the most nutritional benefits out of all three types of poppy seeds.
Gasa Gasa Payasam (Khus Khus Kheer)
About the Recipe
You should try this recipe because it’s unlike any dessert you’ve tasted before. The poppy seeds give it an amazing nutty depth that’s both comforting and exotic. Plus, it uses natural jaggery instead of refined sugar, making it a healthier choice. The texture is incredibly smooth and rich, but not too heavy. It’s also surprisingly easy to make once you get the hang of grinding the seeds properly. This dessert connects you to authentic Indian flavors and traditions.
Why You’ll Love This Recipe
The unique texture and flavor combination will win you over instantly. Roasted poppy seeds create this wonderful nutty base that’s completely different from other desserts. The natural sweetness from jaggery tastes so much better than regular sugar, and the coconut adds richness without being overwhelming. Each bite has little surprises – crunchy cashews and plump raisins that burst with flavor. It’s also naturally gluten-free and doesn’t require any fancy equipment. The aroma while cooking fills your whole kitchen with warmth and comfort.
Cooking Tips
Don’t skip the roasting step for poppy seeds – it brings out their nutty flavor beautifully. Watch them carefully as they can burn quickly. Grind the poppy seed and coconut mixture with just enough water to make a smooth paste. Strain the jaggery mixture to remove any impurities for a silky texture. Keep stirring while simmering to prevent sticking. The consistency should coat the back of a spoon when ready.
Serving and Storing Suggestions
This recipe serves 6-8 people and takes about 45 minutes total. Serve chilled or at room temperature – both ways taste amazing. Store covered in the refrigerator for up to 3 days. The flavors actually improve overnight, so don’t worry about making it ahead. Garnish with extra cashews and a pinch of cardamom powder before serving for an elegant presentation.
Similar Recipes
- Rice Kheer (Chawal Ki Kheer)
- Semolina Payasam (Rava Payasam)
- Vermicelli Kheer (Seviyan Kheer)
- Coconut Rice Pudding
- Carrot Halwa (Gajar Ka Halwa)
Nutrient Benefits
Poppy seeds are packed with healthy fats, protein, and minerals like calcium and magnesium. Coconut provides good fats and fiber that keep you satisfied. Jaggery contains iron and other minerals that refined sugar lacks. Cashews add protein and healthy fats. This dessert gives you energy while providing nutrients your body needs. It’s a guilt-free way to enjoy something sweet and satisfying.
Gasa Gasa Payasam (Khus Khus Kheer)
Ingredients
- 200 g Gasa Gasa / Kasa Kasa/ Poppy Seeds
- 2 cup Coconut grated
- 2 cup Jaggery grated
- 20 to 25 Cashew Nuts
- 1/4 tsp Cardamom Powder
- 2 cup Water adjust as needed
- 4 tsp Ghee
- 10 to 12 Raisins
Instructions
- Dry roast the poppy seeds until it starts to change colour to light golden brown.
- Remove and cool.
- Combine the roasted gasa gasa with coconut and little water.
- Grind to a fine paste.
- Heat a heavy-bottomed pan over medium flame.
- Add water and jaggery.
- Stir well until jaggery has fully dissolved.
- Strain this mixture and keep aside.
- Add the ground gasa gasa mixture to the jaggery water.
- Place it over medium flame and simmer for a few minutes.
- Heat ghee in a frying pan.
- Fry the cashew nuts and raisins for a minute.
- Pour this over the payasam and switch off the flame.
- Cool and serve.
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Frequently Asked Questions
Can I substitute sugar for jaggery in this recipe?
Yes, you can use sugar instead of jaggery, but you’ll lose the rich, caramel-like flavor that makes this dessert special. If using sugar, reduce the quantity to about 1.5 cups since jaggery is less sweet. The color will also be lighter without jaggery’s natural brown tones.
What if I can’t grind the poppy seeds fine enough?
Soak the roasted poppy seeds in warm water for 30 minutes before grinding. This softens them and makes grinding easier. You can also grind them in smaller batches. If your mixture still feels grainy, strain it through a fine mesh to get that smooth texture.
How do I know when the poppy seeds are roasted enough?
The poppy seeds should turn light golden and smell nutty when properly roasted. This usually takes 3-4 minutes on medium heat. They’ll also start making small popping sounds. Don’t let them turn dark brown as they’ll taste bitter and ruin your dessert.
2 comments
good
not like home made