Gasagase Payasa recipe | poppy seeds kheer | khus khus kheer | ಗಸಗಸೆ ಪಾಯಸ

Ingredients :

• Gasagase poppy seeds 4 tablespoon
• Rice 2 tablespoon
• Dry fruits mix like almond, cashews and unsalted pista 3 tablespoon
• Grated fresh and dry coconut 1 cup each.
• Jaggery 1 1/2 cups ( according to your sweet preference )
• Ghee 1 tablespoon
• Almond pieces and dry grapes to add later.
• Elaichi powder.
• Nicely chopped almond and pista to garnish.

Recipe video :

Procedure :

• In a thick bottomed kadai dry roast almonds, cashews and pistachios till they turn aromatic and keep aside.
• Separately dry roast rice and poppy seeds to golden brown over medium flame, taking care to continuously roast it and it doesn't get burnt. 
• Just before switching off the gas and add the grated dry coconut and roast for a few more minutes.
• Take roasted poppy seeds, coconut and rice, roasted dry fruits, elaichi powder, grated fresh coconut and grind to a fine dry paste.
• Once the paste is ground nicely, add a little water and grind further to a nice paste.
• Heat water in a thick bottomed kadai and add ground jaggery and melt it. Don't over boil it. It's enough if the jaggery melts and turn off the heat.
• Next in a thick bottomed kadai heat ghee.
• When it melts roast cashew pieces and kishmish to golden brown.
• In it next add the ground mixture and cook stirring occasionally after adding a little water.
• When the mixture turns aromatic, sieve the melted jaggery water into the kadai and boil it for just five minutes.
• Serve to bowls, garnish with roasted dry fruits and enjoy garamagaram Payasa.