Gasagase Paayasa is a drink made using poppy seeds, coconut, cardamom and jaggery. Gasagase Paayasa is a simple paayasa, creamy, mild and can be had hot or cold.
As a kid I never celebrated my birthday by cutting cakes. It was not in our tradition to cut cakes, blow candles and party. It was all about oil bath, visit the temple, light lamps, wear new clothes and have a good elaborate home cooked food. Relatives and close friends would join us for the meal.
On my birthday the menu was pretty simple. All my favourite dishes. Bisibele bhath, raita, Kosambari and GASAGASE PAAYASA. And till date my mom makes this on my birthday and I LOVE IT. I also do love Hesaru Bele Paayasa and Haalu Paayasa
What is your favourite birthday dish?
Ingredients
2 Tbsps – Poppy seeds
1 Tbsp – Rice
1 cup – Fresh grated coconut
1 cup – Jaggery, crushed
4 – Cardamoms
2 cups milk
Method
Wash & soak poppy seeds, rice and cardamom for a couple of hours.
Melt crushed jaggery in a cup of water and strain it to remove any dirt particles.
Grind the soaked poppy seeds, rice and cardamom till smooth, super smooth. You can use enough water to grind.
Boil milk in a heavy bottom pan. Add the ground paste and the jaggery liquid to this and keep stirring it continuously. If you stop stirring, the paayasa will curdle. The only down side of this kheer is that you can’t take your eyes off even for a second.
Bring the paayasa to a boil till it reaches a creamy consistency.
Take it off the flame and serve it hot.
If you want to serve it cold, keep stirring it once in a while till it cools down and then refrigerate.
Gasagase Paayasa - Poppy seed drink from Karnataka
Gasagase Paaysa, kheer made using poppy seeds, coconut, cardamom and jaggery. A simple paayasa, creamy, mild and can be had hot or cold.
Ingredients
- 2 Tbsps - Poppy seeds
- 1 Tbsp - Rice
- 1 cup - Fresh grated coconut
- 1 cup - Jaggery, crushed
- 4 - Cardamoms
- 2 cups milk
Instructions
- Wash & soak poppy seeds, rice and cardamom for a couple of hours.
- Melt crushed jaggery in a cup of water and strain it to remove any dirt particles.
- Grind the soaked poppy seeds, rice and cardamom till smooth, super smooth. You can use enough water to grind.
- Boil milk in a heavy bottom pan. Add the ground paste and the jaggery liquid to this and keep stirring it continuously. If you stop stirring, the paayasa will curdle. The only down side of this kheer is that you can't take your eyes off even for a second.
- Bring the paayasa to a boil till it reaches a creamy consistency.
- Take it off the flame and serve it hot.
- If you want to serve it cold, keep stirring it once in a while till it cools down and then refrigerate.
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