Gasagase Payasa (Khus Khus Kheer) | How to make Gasagase Payasa (Khus Khus Kheer)

By Kalyani S  |  17th Aug 2016  |  
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  • Gasagase Payasa (Khus Khus Kheer), How to make Gasagase Payasa (Khus Khus Kheer)
Gasagase Payasa (Khus Khus Kheer)by Kalyani S
  • Prep Time

    15

    mins
  • Cook Time

    15

    mins
  • Serves

    3

    People

19

0

About Gasagase Payasa (Khus Khus Kheer) Recipe

A soothing festive dessert that's sure to soothe your palate

Gasagase Payasa (Khus Khus Kheer) is a delicious dish which is enjoyed by the people of every age group. The recipe by Kalyani S teaches how to make Gasagase Payasa (Khus Khus Kheer) step by step in detail. This makes it easy to cook Gasagase Payasa (Khus Khus Kheer) in your kitchen at home. This recipe can be served to 3 people. You can find this dish at most restaurants and you can also prepare Gasagase Payasa (Khus Khus Kheer) at home. This amazing and mouthwatering Gasagase Payasa (Khus Khus Kheer) takes 15 minutes for the preparation and 15 minutes for cooking. The aroma of this Gasagase Payasa (Khus Khus Kheer) is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Gasagase Payasa (Khus Khus Kheer) is a good option for you. The flavour of Gasagase Payasa (Khus Khus Kheer) is palatable and you will enjoy each and every bite of this. Try this Gasagase Payasa (Khus Khus Kheer) and impress your family and friends.

Gasagase Payasa (Khus Khus Kheer)

Ingredients to make Gasagase Payasa (Khus Khus Kheer)

  • White poppy seeds - 3 tbsp
  • Raw rice - 1 tbsp
  • jaggery - 1/2 to 3/4 cup
  • Milk - 3/4 to 1 litre (I used less than 1 litre)
  • Fresh coconut - 3/4 cup (dried coconut will not do)
  • cardamom powder - 1/2 tsp
  • ghee - 3 tsp
  • cashewnuts and raisins - 2 tsp

How to make Gasagase Payasa (Khus Khus Kheer)

  1. Roast Poppy seeds in 1 tsp of ghee for few mins on very very low flame till you get a nice aroma. Take care that it does not brown or burn. Transfer to a plate. In the same pan, roast raw rice for 30-40 secs, remove. Soak the poppy seeds in warm water for 10-12 mins (soaking is optional, but it helps the seeds grind better).
  2. In the same pan, add remaining ghee and roast the nuts and raisins til the raisins plump up and cashews brown a bit (about 30 secs). Remove.
  3. Make a single string syrup of jaggery with 1/8 cup of water and add cardamom powder to it. Let the syrup cool completely.
  4. Grind the soaked and drained poppy seeds with fresh coconut and rice without any additional water to a smooth paste. Add the jaggery syrup to this paste and slowly simmer for 4-8 mins. Turn off the stove.
  5. Now add boiled and cooled (lukewarm milk) to the kheer in batches till you get a thickish consistency, due to the retentive heat and the warmth of the milk, the kheer might give a nice little dance around the edges of the pan, but dont be tempted to put on the stove now. Let it cool to warm / room temperature. Serve hot or cold.

My Tip:

Don't add jaggery without making a syrup or at the beginning of the recipe, into the milk, it will curdle the kheer. If you want a richer and creamier kheer, roast and grind a handful of cashews along with the poppy seeds. This is totally optional.

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