Gasagase Payasa, also called poppy seed kheer or khus khus kheer, is very traditional and authentic to Karnataka. My mom used to make this when I visit her, since I love desserts made from jaggery and coconut milk. The poppy seeds by themselves are tasteless, but some kind of magic happens to them in this payasa. I promise you that this delightful alchemy of poppy seeds, nuts, coconut milk and jaggery, flavored with cardamom, is truly going to be a treat for your taste buds. It’s an excellent dessert to enjoy chilled during the summer months and warmed up for the chilly winters.
Poppy Seed Pods
A New Year Dessert for Vishu and Ugadi
Vishu is the astronomical new year festival celebrated in the Indian state of Kerala, the Tulunadu region and Kodagu in Karnataka. One Vishu, I wanted to make a traditional, non-laborious dessert with just a few ingredients. Of course, Gasagase Payasa was my pick. Coincidentally, that day we got a TON of visitors (all at short notice). Luckily, I was able to share this sweet joy of the new year with many friends, and a couple of them asked me for the recipe.
My husband and I are both from the state of Karnataka. Our ancestors are from towns that are a few hundred miles apart. Yet my family celebrates Ugadi as our new year, while his family celebrates Vishu as theirs. Vishu follows the solar cycle, so it always falls in the middle of April, on or about April 14 every year. Ugadi, on the other hand, follows the lunar cycle and falls on various dates in March and April. What a wonderful melting pot of cultures and traditions!!
Gasagase Payasa
Why Make Payasa at Home? (Skip the Additives)
I once ate a popular and not inexpensive frozen store-bought Indian dessert. It had citric acid, calcium chloride, potassium sorbate, modified food starch, guar gum, xanthan gum and ‘flavoring’ of a mysterious and undisclosed nature. Seriously, there were more artificial ingredients and preservatives than real foods!! If you occasionally indulge in desserts, make sure they have clean, readable ingredients. This payasa satisfies your sweet tooth craving AND feeds you CLEAN food.
Poppycock? Some Poppy Seed Trivia
Did you know that bringing poppy seeds into some countries, or trading in them, is restricted or banned? Singapore, Taiwan, China and the United Arab Emirates are among them, even for poppy seeds on bagels. Apparently, in one extreme case in the UAE, poppy seeds found on a traveler’s clothes led to imprisonment. Yikes! If you’re traveling with them, check the rules first.
Remember the false positive drug test in the Seinfeld episode “The Shower Head”? Elaine Benes wasn’t allowed to visit the Kalahari Bushmen with J. Peterman after testing positive for opium from eating poppy seed muffins. Watch the hilarious clip here.
Are Poppy Seeds the Same as Opium?
For the record, the seeds themselves are not used to make opium. Opium is made from the sap that is coaxed out of the opium poppy’s seed pod. The seed housed in the pod contains a lot less of the opiate than the sap. Some of the seed’s opiate occurs naturally in the seed, but the rest comes from being contaminated by the sap.
Sure, the poppy seeds you buy at the store contain a teeny bit of morphine. To ingest a medically prescribed dose of morphine, you’d have to eat a ridiculous amount of poppy seeds. That said, don’t be surprised if you find yourself dozing off after a hot cup of Gasagase Payasa! This payasa is served as dessert after festivities, and it’s not uncommon for people to take a nap afterward. The warm weather in the tropics probably has more to do with the drowsiness than the opiate content.
In Romeo and Juliet, William Shakespeare writes, “A rose by any other name would smell as sweet.” Poppy Seed Payasam, Khus Khus Kheer, Gasagase Payasa: call it by any name. I am sure it will be your favorite dessert once you try it!
Poppy Flowers
Did you know poppy seeds are an excellent source of manganese, calcium, magnesium, phosphorus, iron and thiamin? These minerals support healthy bones. Jaggery is an unrefined sweetener that keeps some of its iron, and Ayurveda has long used it as a traditional home remedy, for sore throats among other things. But as with any sweetener, desserts should be eaten sparingly.
Gasagase Payasa FAQ
- What is gasagase payasa? A traditional Karnataka dessert of white poppy seeds (gasagase or khus khus) ground with rice and cardamom, then simmered in coconut milk with jaggery and saffron.
- Can I use sugar instead of jaggery? We don’t recommend it. Sugar drastically alters the taste of this payasa.
- Should I serve it hot or cold? Either! Serve it piping hot in winter and chilled in summer, or have one of each.
- Do I need to roast the poppy seeds? No. Some people gently roast the rice and poppy seeds before grinding, but it’s optional.
- Is it gluten-free? Yes. It’s made with poppy seeds, rice, coconut milk and jaggery.
My Favorite HEALTHY Sweet Tooth Choices:
Are you craving for healthy desserts? Look no further!
- Chia Seed Pudding
- Mango Rasayana
- Hesarubele (Split Mung) Payasa/Kheer
- Sweet Pongal (Huggi)
- Creamy Instant Pot Carrot (Gajar) Halwa
- Date Almond Boats
- Semiya Payasam/Vermicelli Kheer
- Easy Chocolate Brownies
- Avocado Chocolate Mousse
- Zucchini Banana Bread
- Vegan Walnut Goji Berry Fudge
- Akki Haalu Payasa (Rice Kheer)
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Gasagase Payasa (Poppy Seed Kheer)
Equipment
Ingredients
- 4 Teaspoons Poppy Seeds - White
- 1 Teaspoon Brown Rice - Raw
- 13.5 Ounce Coconut Milk - Full Fat. Use BPA free cans
- 4 Tablespoons Jaggery Powder - More if you prefer it sweeter
- 10 Strands Saffron
- 1 Tablespoon Cashew nuts - Break into small pieces
- 1/2 Tablespoon Raisins
- 1 Teaspoon Ghee - Make your own Ghee!
- 6 Pods Cardamom - Seeds only
Instructions
- Soak khus-khus (poppy seeds) and uncooked rice in a little water for an hour. Drain the water out.
- Grind the cardamom seeds, poppy seeds and raw rice to a smooth paste, using half a cup of coconut milk. Empty this into a thick bottomed dish.
- Turn the flame on to low-medium. Add the remaining coconut milk. Add jaggery and stir it in.
- Add saffron strands and cook on medium heat until it reaches one rolling boil, stirring once in a while, to make sure nothing sticks to the bottom.
- Add more water, milk or coconut milk to bring payasa to desired consistency.
- Heat ghee in a small pan, and roast cashew nuts and raisins until golden brown. Add this to the payasa.
- Serve payasa either piping hot or chilled....or have one of each!
Notes
- Some people gently roast the rice and poppy seeds before grinding. That's up to you.
- Make sure you use only jaggery for this recipe. Sugar will drastically alter the taste.