10 August, 2016
Poppy seeds/Khus khus/gasagase Payasa
Yet another traditional & authentic sweet delicacy from Karnataka & Mysore region. It tastes superb and soothing when you have it hot.
This payasa is particularly prepared on special occasions, festivals etc. There are many methods and variations which people follow, Here is my method of making this payasa.
This 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 this payasa along with Potato masala bath/Aloogadde bath
Ingredients : measuring cup used 250 ml
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.
In this link you can check the recipe of how to make Potato masala bath/Aloogadde bath