Gasa gasa Payasam Recipe | Khus Khus Kheer | Payasam Recipe

Gasa gasa Payasam/Khus Khus Kheer is very popular in southern part of the Indian state Karnataka.Poppy seeds are used around the world in various cuisines.In India, Iran and Turkey poppy seeds are known as khashkhaash and are considered highly nutritious.In Indian cuisine white poppy seeds are added for thickness, texture and also give added flavor to the recipe. Commonly used in the preparation of korma, ground poppy seed, along with coconut and other spices, are combined as the masala and added in the recipe

Poppy seeds have long been used as a remedy to aid sleeping, promote fertility and as medicinal plant.Poppy seed is a nutritionally dense spice with high levels of essential minerals calcium, iron, magnesium, phosphorus and potassium.There are different color of poppy seeds. When used as a thickener in some dishes, white poppy seeds are preferred, having less impact on the color of the food. In other dishes, black poppy seeds are preferred, for maximum impact.

Finally i would like to add my other snack recipe collection for Diwali celebration with this post of Payasam recipe, Omapodi, Boondhi, Seepu Seedai, Seedai, Mixture, Adhirasam, Kai Murukku, Karupatti Paniyaram, Kandharappam, Vellai Paniyaram,Masala Seeyam, Raw rice flour preparation,Thenkuzhal Murukku

Poppy Seeds Payasam     Recipe Cuisine: Karnataka |  Recipe Category: Payasam Prep Time:  5 minutes   |  Cook time: 20 minutes    |  Serves: 4 POPPY SEEDS – ¼ CUP GRATED JAGGERY – ¾ CUP RAW RICE – 1 TBLSPN GRATED COCONUT – 1/3 CUP CARDOMOM POWDER – ½ TSPN TEMPERING GHEE – ½ TSP CASHEW – FEW RAISONS - FEW

METHOD OF PREPARATION:

1. Soak Poppy seeds and rice separately for 2 hours and then grind it as a fine paste. Extract three coconut milk with the grated coconut. For extracting coconut milk see my another post on how to  Extract Coconut milk

2. Add equal quantity of hot water and soak grated jaggery and filter the jaggery syrup. This step is to remove impurities. Anoher method to filter impurities see step 2 in that page.

3. Add 2 cup of water to the grounded paste and cook it, stir it continuously. Once it starts boiling then add third coconut milk and mix it without lumps and cook it. 

3. After few mins add jaggery syrup and once it starts boiling with bubbles switch off the flame and immediately add second coconut milk and mix it

4.Then add Cardomom powder mix it then add first coconut milk see to that you add first milk after 3 minutes of switching off the flame

5.Take another pan heat ghee and temper raisins and cashews and add it to the payasam

6.Mix it and serve it

Finally i would like to add my other sweet recipe collection for along with this recipe, Carrot Halwa, Rasamalai, Gulab Jamun, Mysorepak, Rava Kesari

Note:

• Once you add coconut milk do not cook more time then it will start curdle
• Poppy seeds has a tendency to curdle so do not over boil, also do not close it with lid since it will start curdle