Gasa Gasa Payasam (Khus Khus Kheer)

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

Jump to Recipe

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)

5 from 3 votes

Gasa Gasa Payasam (Khus Khus Kheer) Recipe

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

Prep Time20 minutes mins

Cook Time20 minutes mins

Total Time40 minutes mins

Course: Dessert

Cuisine: Indian, South Indian

Keyword: Khus Khus Kheer

Ingredients for Gasa Gasa Payasam (Khus Khus Kheer)

• 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

How to make Gasa Gasa Payasam (Khus Khus Kheer)

• 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