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10 August, 2016

GASAGASE PAYASA / KHUS-KHUS / POPPY SEEDS PAYASA

Posted in : PAYASA/KHEER on by : Divya Suresh

Yet another traditional & authentic delicacy from Karnataka & Mysore region. It tastes great when you have it hot. It is prepared on special occasions, festivals etc. There are many methods and variations which people follow, Here is my method of making it. It should be in drinking consistency… neither too thick or thin, so add water and milk carefully to get the right consistency. This time I paired it with Potato masala bath / Aloogadde bath

 

 

        Ingredients :

       To roast & grind :

  • Gasagase / Poppy seeds – 2 tbsp
  • Bengal gram/Kadale bele – 1&1/2 tbsp
  • Almonds – 16 nos.,
  • Cashew nuts – 8 nos.,
  • Raisins – 2 tbsp
  • Grated dry coconut – 1/2 cup

 

       Other Ingredients :

  • Jaggery – 3/4 to 1 cup
  • Water – 1/4 cup
  • Milk – 1 cup or more or less to get the desired consistency
  • Cardamom powder – 1/8 tsp
  • Ghee – 1/2 tbsp

 

       PROCEDURE :

  • Roast all the ingredients one by one under the heading ‘ To roast & grind ‘…. don’t burn.
  • Let it cool a bit then grind it to a fine paste using water
  • Add little water to jaggery and bring it to boil, strain it into another vessel when the jaggery dissolves fully
  • Add ground paste to the dissolved jaggery, without forming lumps & bring it to boil again
  • Remove from the fire once it starts boiling and add milk, cardamom powder & ghee
  • Combine everything well & serve hot.

 

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ALOOGADDE BATH / POTATO MASALA BATH