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| Gasa Gasa Payasam |
Here s wishing you all a very happy Tamil New Year with some delectable Gasa Gasa Payasam recipe.Gasa Gasa or Khus Khus Payasam is a delicious kheer that is made out of poppy seeds and coconut. A match made in heaven, it is a natural body coolant, an excellent dessert to relish during summers and is also a great choice on a festival like Tamil New Year. The khus-khus or the poppy seeds in this are believed to help in soothing mouth ulcers and the coconut helps in cooling your stomach. My mom makes this pretty much whenever someone has an ulcer in the mouth. And i have also seen this payasam being enjoyed with soft and fluffy idlies in some parts of Bangalore. If you love the flavors of coconut and poppy seeds, then this is the payasam that is totally meant for you. Let us now check how to make Gasa Gasa Payasam step by step.
Prep Time: 2 hours
Cook Time: 20 mins
Serves 2 generously
Allergy Info: Gluten free
Category: Desserts
Cuisine: Indian ( South)
Ingredients
Gasa Gasa/ Khus Khus/ White poppy seeds 1/4 c
Freshly grated coconut 1/4 c
Milk 3/4 c boiled previously
Sugar 3/4 c
Ghee/ clarified butter 4 tbsp
Cashews 1 tbsp broken
Raisins 1 tbsp
Cardamom powder 1 tsp
Notes:
1. You can substitute sugar with jaggery for a different flavor. Because i did not have jaggery, i used sugar.
2. Use full fat milk for best results.
3. I dont know how to grate a coconut really. So i generally scrape out bits and pulse it down in a mixer. If you are like me, you would require about 1/2 of a small coconut.
Directions
Dry roast poppy seeds on a pan until aromatic. I forgot to take a picture of this step. Kindly excuse.
Soak the poppy seeds in 1/2 c warm water for an hour and a half.
Once done, drain the seeds using a strainer and add this to a blender along with the coconut.
Add about 2 tbsp of milk to this and grind to a fine paste.
Once done, set aside.
Heat a pan with 2 tbsp ghee.
To this add the cardamom powder.
Immediately stir in the ground paste.
Mix well.Reduce the flame to a medium low and cook the paste till all the ghee is absorbed and the mixture starts to leave from the sides.
Now, to this add the sugar and mix well.
You will find that the mixture becomes a liquid.
Continue to cook the paste until slightly thick. Takes about 5 mins.
Once thick, add the milk and mix well.
Simmer for 5 more mins.
Switch off flame.
Heat the remaining ghee in a pan and roast the cashews until golden. Drain and add to the payasam.
Now add raisins to the same ghee and fry till they fluff up.
Immediately add this to the payasam along with the ghee.
Mix well.
Let it cool completely.
Stick the payasam in the fridge for an hour or so.
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| Khus Khus Kheer |
Gasa Gasa Payasam Recipe
Ingredients
- Gasa Gasa/ Khus Khus/ White poppy seeds 1/4 c
- Freshly grated coconut 1/4 c
- Milk 3/4 c boiled previously
- Sugar 3/4 c
- Ghee/ clarified butter 4 tbsp
- Cashews 1 tbsp broken
- Raisins 1 tbsp
- Cardamom powder 1 tsp
Instructions
- Dry roast poppy seeds on a pan until aromatic. I forgot to take a picture of this step. Kindly excuse.
- Soak the poppy seeds in 1/2 c warm water for an hour and a half.
- Once done, drain the seeds using a strainer and add this to a blender along with the coconut.
- Now pulse the mixture once or twice in the mixer to break down the bits of coconut.
- You can skip this if you are using grated coconut.
- Add about 2 tbsp of milk to this and grind to a fine paste.
- Once done, set aside.
- Heat a pan with 2 tbsp ghee.
- To this add the cardamom powder.
- Immediately stir in the ground paste.
- Mix well.Reduce the flame to a medium low and cook the paste till all the ghee is absorbed and the mixture starts to leave from the sides.
- Now, to this add the sugar and mix well.
- You will find that the mixture becomes a liquid.
- Continue to cook the paste until slightly thick. Takes about 5 mins.
- Once thick, add the milk and mix well.
- Simmer for 5 more mins.
- Switch off flame.
- Heat the remaining ghee in a pan and roast the cashews until golden. Drain and add to the payasam.
- Now add raisins to the same ghee and fry till they fluff up.
- Immediately add this to the payasam along with the ghee.
- Mix well.
- Let it cool completely.
- Stick the payasam in the fridge for an hour or so.
- Serve cold.
Notes
2. Use full fat milk for best results.
3. I dont know how to grate a coconut really. So i generally scrape out bits and pulse it down in a mixer. If you are like me, you would require about 1/2 of a small coconut.
For Instant Pot & Air Fryer Recipes
Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.
Disclaimer
Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.
Serve cold.
Sharing this at Swathi’s Hearth And Soul Blog Hop
Authentic Payasam Anusha. It is a very famous dish in the Trichy region. It has very calming effect payasam and generally renders good sleep. Good dish for people suffering with insomania.
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Sooper and yummy preperation..
I have never had Payasum but your recipe looks delicious! How wonderful that it is good for you too! Thank you for sharing with us at the Hearth and Soul hop. Pinning your recipe on Pinterest!
Happy New Year, I have tasted this payasam but never tried it at home, looks superdelicious..
one of my mum special dish..looks yum! Happy new year..
Happy Tamil new year to u , Mr P and little Angel A too :)) payasam looks yummy although I make it with jaggery and in a totally diff manner .. Either way, a winner :))
Anu awesome recipe for tamil new year 🙂 kudos for step step 🙂 too good
We don't get khus khus here nor can we bring it, due to its narcotic proportion they say! The payasam looks really delicious… wishing you a great year ahead…