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…
KHUS KHUS KHEER
- 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....
- 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.
- 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.
- The texture of poppy seeds mixture should be really very very smooth...If you feel it between your fingers,it should almost melt.
- 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.
- Do note that , little quantity of poppy seeds makes a large quantity of kheer.
- Cashew,Badam n rice gives a good consistency to the kheer.
Bhawna BagriFebruary 14, 2014 at 2:53 pm
Wow kheer looks so creamy….keep rocking….
Sony PFebruary 14, 2014 at 3:11 pm
Looking tasty and ymuuy dear 🙂
Mitha HegdeFebruary 14, 2014 at 3:18 pm
Wow!! Beautiful presentation dear….. Perfect for the day…. 🙂
Linsy PatelFebruary 14, 2014 at 3:44 pm
chikkus KitchenFebruary 14, 2014 at 4:22 pm
Looks so yummy and creamy …Lovely
Meena KumarFebruary 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.
Priya AnandakumarFebruary 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…
Eliza LincyFebruary 14, 2014 at 8:13 pm
This recipe seems interesting. Yummy treat for this Valentines day
Prerana KhanwalkarFebruary 14, 2014 at 8:29 pm
Sathya PriyaFebruary 15, 2014 at 1:48 am
that looks like a delicious kheer .my hus too like little less sweetness to desserts .
Priya ShivaFebruary 15, 2014 at 2:19 am
nandoos KitchenFebruary 15, 2014 at 2:35 am
lovely, creamy kheer. hmm… yummm
Beulah ArunFebruary 15, 2014 at 9:09 am
Looks so delicious!
Rafeeda ARFebruary 16, 2014 at 7:01 am
congrats on completing 6 months of blogging!!! delicious treat…
ArtiFebruary 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. 🙂
tinku shajiFebruary 17, 2014 at 6:14 am
The kheer looks so rich and awesome
Preetha SoumyanFebruary 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….
MonuTeena RecipesPassionFebruary 18, 2014 at 2:25 pm
khus khus kheer i am sure it turned out too great 🙂
Aparna DattNovember 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 .
Smitha KallurayaNovember 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.
AnonymousSeptember 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.
Smitha KallurayaSeptember 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 .
Aishwarya PradeepDecember 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 .
Smitha KallurayaFebruary 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
Hamsa RameshApril 30, 2018 at 11:27 am
Delicious kheer thanx