Ghasgase Payasa Khuskhus kheer Poppy seeds kheer

Ghasaghase payasa - Karnataka Kheer 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.

Ghasghase payasa - Khuskhus - Poppy seeds kheer

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. If you make it a bit thick, you may serve it in a bowl as shown below.

Ready khuskhus kheer - Poppy seed kheer - gasgase payasa

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

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

Ingredients for khuskhus kheer - poppy seeds kheer - Ghasghase Payasa

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

Making khuskhus kheer - poppy seeds kheer

Roasting rice, cardamom and khuskhus.

• Add rice and cardamoms (if using whole) to the pan. Stir and roast on low flame. It may take just a minute or two to roast

This is how rice will look after being roasted, in the image below. Note the change in roasted rice color.  Let cool completely.

Roasting Khuskhus / poppy seeds

In a fry pan, dry roast khuskhus on low flame till it gives aroma but do not let it brown. 

Grinding 

Grind to a fine powder the khuskhus, rice mix. Add fresh coconut and some water and grind some more to make a fine paste.

Melting Jaggery - Gud

Put jaggery and 1 cup water in a pan. Heat and stir till jaggery melts completely. Remove any impurities of top with a spoon.

Final steps of making kheer

• Strain melted jaggery in another pan, mixing with the ground poppy seeds paste. Check the consistency.
  
• Add more water if needed. It will thicken a little as it cooks.
• Stir once in a while to make sure that the bottom doesn't burn and there are no lumps.
  
• Bring to boil. Boil for 5 minutes.
  
• Add more water if necessary to get the consistency you want.

Roasting raisins and cashew pieces in ghee

 Roast the cashew nut pieces and raisins in a little ghee. First roast/fry raisins. take out onto a plate and then roast cashew nut pieces.

• Add the roasted raisins and cashew nuts 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

• The final color of khuskhus kheer will depend on the color of the jaggery/gud you use.
  
• Roasting poppy seeds/ gasagase properly 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 / semolina / 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.