Sweet / Dessert


When i started blogging few months back ,many people would ask me why do i blog? Though i knew i love cooking ,experimenting with ingredients and playing with camera but at times i too would wonder is blogging really worth the time i spend on it ? But now, i am fully convinced and thoroughly enjoy being a part of this blogging world.Its making me grow as an individual boosting my confidence and creative level.I wake up  each day with an added zeal and energy level.Today exactly after 6 months,with 70+ posts  and a decent fan following i can proudly say ” Yes i am a budding Blogger “. Hope you too feel the same way.To mark the day, i present a simple dessert ,one of the most loved payasams from Karnataka. That’s ” Khus Khus Kheer / Poppy Seeds Kheer ” or ” Gasa Gase Payasa ” as known in Kannadiga’s house.Wondering how a payasam out of the tiny poppy seeds would be ?But be assured the delightful combo of poppy seeds, nuts and coconut is truly a treat to your taste buds…


Preparation of khus khus kheer varies from home home. Some soak poppy seeds while few roast them.But i feel roasting khus khus brings out maximum flavour from it and the aroma filling the home is just wow.Few people  like it to be little watery and relish it as a drink and few like it a bit thick and enjoy it as kheer.Since im not a huge dessert fan, i luv it as a drink with mild sweetness.Whichever way, i’m sure you will love and dozz off with this addictive payasam.This kheer is a very good body coolant too.So ready to know how i make ? Here i go…


Smitha Kalluraya
Course Dessert
Cuisine karnataka


  • 3 tbsp Poppy Seeds khuskhus / Gasa gase
  • 1 tbsp Rice, ( Son masoori / Basmati )
  • 1 small cup coconut, Grated
  • little less than 1/2 cup Dry Coconut / Kopra
  • 5 - 8 Cashew
  • 3 - 4 Almond /Badam, (optional)
  • 3/4 - 1 small cup Jaggery, ( as per ur pref )
  • 2 - 3 cardamom elaichi


  • Dry roast poppy seeds,rice,cashew and badam on low heat  till poppy seeds turns light pinkish in color and a nice aroma starts coming. Observe that rice too would have turned crisp.Switch off the stove n allow to cool. REFER NOTES.
  • Dry powder the roasted ingredients in a small container of the mixer .Make a very super fine powder.Dont add any water. REFER NOTES.
  • To the super fine powder add coconut,dry coconut ,cardamom and little water.Grind again till coconut turns to very smooth paste.
  • In a vessel take jaggery and water. Keep it on medium flame.Let the jaggery dissolve.
  • When the jaggery dissolves and starts boiling, add the ground poppy seeds paste.Mix well.Add water,the quantity of which depends on how much liquid you want your payasam to be.Keep the flame on medium low and stir occasionally to prevent burning.Let the kheer boil for 2-3 mins.Switch off.
  • Thats it.. Kheer is ready to be served..Enjoy it warm or cold....


  1. Always dry roast the poppy seeds in low flame. Don't under do or over roast them.The whole essence of this kheer depends on the flavour of poppy seeds.So proper roasting is very essential.
  2. After roasting , next important step is grinding khuskhus.First grind poppy seeds without adding water.If you add water /milk they will not become smooth paste.
  3. The texture of poppy seeds mixture should be really very very smooth...If you feel it between your fingers,it should almost melt.
  4. Many people instead of water add milk in the end to get the required consistency.I like my payasam to be prepared as mentioned above.You can try both n see which you like.
  5. Do note that , little quantity of poppy seeds makes a large quantity of kheer.
  6. Cashew,Badam n rice gives a good consistency to the kheer.
Thanks for reading the post....plz drop ur valuable comments.. it really motivates me...Also If you liked this post, I would really love it if you share it in Facebook or Twitter or Google+ circles. All it takes is a simple click on the “like,” “share,” “tweet,” or Google+ buttons below the post.Thank you!

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  • Reply
    Bhawna Bagri
    February 14, 2014 at 2:53 pm

    Wow kheer looks so creamy….keep rocking….

  • Reply
    Sony P
    February 14, 2014 at 3:11 pm

    Looking tasty and ymuuy dear 🙂

  • Reply
    Mitha Hegde
    February 14, 2014 at 3:18 pm

    Wow!! Beautiful presentation dear….. Perfect for the day…. 🙂

  • Reply
    Linsy Patel
    February 14, 2014 at 3:44 pm

    Delicious kheer.

  • Reply
    chikkus Kitchen
    February 14, 2014 at 4:22 pm

    Looks so yummy and creamy …Lovely

  • Reply
    Meena Kumar
    February 14, 2014 at 4:29 pm

    Never heard poppy seed payasam, will I get high if I drink more… just kidding Smitha..looks awesome with all the nuts and richness.

  • Reply
    Priya Anandakumar
    February 14, 2014 at 4:59 pm

    Congrats sis on completing 6 months of blogging, Great way to celebrate with a delicious and rich poppy seeds payasam… happy blogging and keep rocking…

  • Reply
    Eliza Lincy
    February 14, 2014 at 8:13 pm

    This recipe seems interesting. Yummy treat for this Valentines day

  • Reply
    Prerana Khanwalkar
    February 14, 2014 at 8:29 pm


  • Reply
    Sathya Priya
    February 15, 2014 at 1:48 am

    that looks like a delicious kheer .my hus too like little less sweetness to desserts .

  • Reply
    Priya Shiva
    February 15, 2014 at 2:19 am

    Yum yum!

  • Reply
    nandoos Kitchen
    February 15, 2014 at 2:35 am

    lovely, creamy kheer. hmm… yummm

  • Reply
    Beulah Arun
    February 15, 2014 at 9:09 am

    Looks so delicious!

  • Reply
    Rafeeda AR
    February 16, 2014 at 7:01 am

    congrats on completing 6 months of blogging!!! delicious treat…

  • Reply
    February 16, 2014 at 9:17 am

    What a sweet dish to celebrate the sweet occasion! Congratulations, Smitha .. you have been wonderful throughout, your presentation is amazing and there is so much to learn from your recipes and posts. Keep blogging and giving us virtual delights like these, here’s to many more years ahead of you. All the best. 🙂

  • Reply
    tinku shaji
    February 17, 2014 at 6:14 am

    The kheer looks so rich and awesome

  • Reply
    Preetha Soumyan
    February 17, 2014 at 6:34 am

    Wow…. thats was so sweet and congrats on completing six months of blogging.. and glad to know you..though we added poppy seeds in curry’s never thought of an innovation with payasam.The Kheer looks very tempting….

  • Reply
    MonuTeena RecipesPassion
    February 18, 2014 at 2:25 pm

    khus khus kheer i am sure it turned out too great 🙂

  • Reply
    Aparna Datt
    November 1, 2014 at 5:26 am

    I made this payasa yesterday and it turned out yummy.!!! I have two issues with Gasgase payasa , one why do we get weird chemcal smell after frying it . is it because i am over frying and the other problem is my payasa always curdles. Can you please address these two issues of mine .

  • Reply
    Smitha Kalluraya
    November 2, 2014 at 9:21 am

    Thx Aparna for trying the gasgase payasa. i have not experienced any weird smell after frying khus. for me its a pleasant smell.. so not sure wat it means…n coming to curdling Lower the flame while adding the ground paste to the jaggery syrup otherwise in high flame the mixture may curdle.

  • Reply
    September 25, 2015 at 10:45 pm

    Hi,Traditionally the paste of khus khus, rice, coconut is sieved thru thin muslin cloth so as to get rid of any husk. Sometimes, even though you may grind it very well this extra step ensures the paste is super smooth.

  • Reply
    Smitha Kalluraya
    September 28, 2015 at 4:45 am

    ya u can sieve it and make for more smooth version … but i grind it really fine and make it directly .

  • Reply
    Aishwarya Pradeep
    December 28, 2015 at 9:36 am

    Hello there!I jus got blue poppy seeds as I couldn’t find the poppy stores of this kind in my near by US market..will that do for this recipe? Thanks .

  • Reply
    Smitha Kalluraya
    February 3, 2016 at 6:59 am

    hmm not sure how the blue poppy looks like or for wat it is used .. all the best n try .. nothing wrong in experimenting

  • Reply
    Hamsa Ramesh
    April 30, 2018 at 11:27 am

    Delicious kheer thanx

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