Poppy Seed Payasam (Gasgase Payasa)

Poppy seed Payasam (Gasgase Payasa) which is an all-time favourite sweet for kannadigas. Most of our festivals always ends with this creamy cup filled with poppy seed payasa. 

The poppy seeds are ground along with rice and simmered in water with jaggery and garnished with hot toasted cashew nuts and raisins with ghee.

Gasa-gase or poppy seeds or khus-khus are pungent oil seeds which give a very unique flavour to dishes. It can be added to breads, to gravies or in our very own Karnataka cuisine it is made into a payasa (liquid sweet). It is not as thick as usual payasa/payasams/kheer. It is liquidy and can be consumed as a beverage.

Are you curious how a payasam out of these tiny little poppy seeds would taste? I can promise you that the delightful combo of poppy seeds, nuts, coconut and flavoured with some cardamom is truly going to be a treat to your taste buds. This combination is a match made in heaven, it acts as a natural body coolant, an excellent dessert to enjoy any  time.

Poppy seeds are a popular topping for breads and cakes, used more for a mild crunch than intense flavour. 

Ingredients:

 3 TBSP- Poppy seeds (gasgase )

 1 TBSP- Rice 

 3/4 cup-Powdered Jaggery

 3 pods- cardomom

 1/2 cup - Fresh coconut

 2.5 cups water 

 2 tsp - Ghee.

Method :

Take a pan heat a ghee in a pan , now add rice and poppy seeds until it gives good aroma now add coconut and roast little bit then keep aside.

 Now in a blender add fresh coconut, roasted rice and poppy seeds cardomom grind it make a smooth paste by adding little water at a time.

Transfer this paste to a pan and add jaggery powder,and remaining water mix well and bring it to boil on a medium heat, once it starts boiling a minute is enough then turn of the flame .

Serve this payasam hot and relish it .

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