Home FestivalGanesh Chaturthi Gasa Gasa Payasam (Khus Khus Kheer)

Gasa Gasa Payasam (Khus Khus Kheer)

2 comments
A delicious rice pudding dish which is mainly made with milk, sugar, rice, and poppy seeds.

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)

Gasa Gasa Payasam (Khus Khus Kheer)

 

Gasa Gasa Payasam (Khus Khus Kheer)
5 from 3 votes

Gasa Gasa Payasam (Khus Khus Kheer)

A delicious rice pudding dish which is mainly made with milk, sugar, rice, and poppy seeds.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Dessert
Cuisine: Indian, South Indian
Keyword: 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.

image via Bharathi’s Kitchen

2 comments

Avatar of sujatha
sujatha December 6, 2011 - 3:40 am

good

Reply
Avatar of farah
farah September 4, 2009 - 6:25 am

not like home made

Reply

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