Poppy seeds known as Khas Khas (in Hindi) or Gasagase (in Kannada) are generally used in Indian cooking to add thickness to gravy based dishes. Poppy seeds along with coconut and other spices is a popular base in the preparation of Korma.
Today, I will be sharing a dessert made from poppy seeds. Gasagase Payasa (Poppy seed Pudding) is a popular dessert prepared in the southern Indian state of Karnataka. Besides being really delicious , this pudding is a great body coolant too. Drink one cup of hot payasam before bed time, you are assured a great night sleep:)
I prepare this pudding in two different ways. One involves the roasting while the other involves soaking the poppy seeds. Today , I will be sharing the version that involves roasting the poppy seeds.
Besides being delicious, this pudding is easy to prepare, is gluten free and can be made vegan too ( by eliminating the use of ghee / clarified butter).
So here is how you can prepare this delicious Payasam..
Note: All measurements are based on the US measuring cup and spoon sizes where 1 cup = 235 ml
Serves : 2-3
- Poppy Seeds / Gasagase / Khas Khas : 3 tbsp ( I used white poppy seeds)
- Rice : 1 tbsp
- Fresh / frozen grated coconut : 1/2 cup (If using frozen, thaw before using)
- Jaggery (powdered) : 3/4 cup
- Almonds / Badam : 12
- Cardamom powder : 1/4 tsp
- Water : 2.5 cups (approximately)
- Cashews : Few
- Ghee : 1/2 tsp (Do not use for the vegan version)
- Soak almond in half a cup of hot water for an hour.Drain the water . Peel the skin off and set it aside.
- Dry roast poppy seeds and rice over low- medium heat.Roast them until the poppy seeds start to splutter. Set it aside to cool.
- Grind the roasted rice- poppy seed mixture with the blanched almonds and the grated coconut in to a smooth paste using 1 cup of water.
- Heat 1 cup of water. Add powdered jaggery and cook until the jaggery melts. (If impurities are present in the jaggery, you can filter the jaggery solution.. The jaggery I used was free of impurities, hence there was no need to filter in my case).
- Once the jaggery has melted, add the ground paste and the rest of the water. Heat it on medium heat stirring regularly.
- Once it comes to a boil, simmer for 10 minutes . Add the cardamom powder and turn off the heat.
- Heat 1/2 tsp of ghee / clarified butter. Once hot , fry the cashew nuts until golden in color and set it aside. For the vegan version, dry roast the cashews without any ghee.
- Add the roasted cashews to the Payasam and serve hot. Tastes good when chilled too .(Personally, I prefer drinking it hot)