This Payasam was totally new to me until i tried on my own. Never had this before anywhere. A few years back, i came to know about this payasam from a fellow blogger when i was a part of a blogging group.
Instantly i found this payasam recipe interesting and tried it a couple of days after. It was so creamy and delicious even without any milk and it became our favorite payasam. Often i prepare this payasam for various festive occasions.
Though i make this regularly at home, somehow it didn't show up here in my blog this long. As Gokulashtami/Janmashtami and Vinayaga/Ganesh Charthuti festivals are just around the corner, I thought sharing this payasam would be helpful for those who looking for easy to make sweets for prasadam.
As i said earlier, poppy seeds, coconut and jaggery are the key ingredients to make this payasam. In addition i have used a little bit of rice, it helps to thicken the payasam. But you can make this payasam without rice too.
Lastly, if you're looking for a vegan sweet /dessert, then just ignore the ghee and dry roast the cashews and add into this payasam. A delicious vegan payasam is ready !
Before checking out the recipe, let me answer the few FAQs
What type of poppy seed to use in this Gasa Gasa Payasam?
White poppy seeds are extensively used in Indian Cooking and the black ones have almost zero contribution in Indian Cuisine. So here i have used white poppy seeds commonly known as "Gasa Gasa" or Gasagase.
Can i use the frozen coconut in the Gasa Gasa Payasam?
Yes, of course. It also tastes as good as fresh coconut.
Any other tips for beginners?
Sure ! There are a few tips to make it delicious and vibrant.
- The color of the payasam depends on the color of the jaggery. So in this recipe recipe, i have used the combination of yellow jaggery and dark brown jaggery to get that caramel color. If you're using only the yellow jaggery, the color might differ.
- This Payasam tends to thicken as cooled down, so remove from the heat just before the consistency you prefer.
Gasa Gasa Payasam | GasaGase Kheer
Preparation Time : 10 mins | Cooking Time : 20 mins | Serves : 2
Recipe Category: Sweets | Recipe Cuisine: Indian
Recipe Category: Sweets | Recipe Cuisine: Indian
Ingredients
Gasa Gasa / Poppy Seeds - 2 tbsp
Rice - 1/2 tbsp
Grated Coconut - 1/3 cup
Jaggery - 1/2 cup
Water - 2 cups
Cardamom powder - 1/4 tsp
Ghee - 2 tsp
Cashews - 10
Procedure
First dry roast the needed ingredients. Heat a small pan, add the gasa gasa/poppy seeds and the rice, roast them till the poppy seeds are fragrant. No need to change the color of the ingredients.
Let them cool a bit. In a mixie/blender jar, add the grated coconut and the roasted ingredients and grind them into smooth paste by adding water little by little.
Next in a sauce pan, add the jaggery and the 2 cups of water. 
Let the jaggery melts completely( If it has any impurities, strain the jaggery juice and pour into the sauce pan again).Then add the coconut & gasa gasa paste.
Mix it well and let it comes to boil. Once it starts to boil, keep the flame in low medium and cook for 10-12 mins. By the time, it thickens a bit or cook for more time till the consistency you prefer.
Next add the cardamom powder into the payasam. Roast the cashews in the ghee and add it also into the payasam.Mix it all well together. 
Lip smacking delicious payasam is ready to serve !
Notes:
- This Payasam thickens a little bit when it's cooled down, so switch off the flame a little earlier before the preferred consistency.
- You can make this payasam as spoonable or drinkable in consistency as you like.
- Depends on the consistency of the payasam, you may need more or less of jaggery. So adjust the sweetness if you add more or less water than the recipe called for.
No comments:
Post a Comment