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# Gasagase Payasa Recipe
| | |
| -------------- | ---------- |
| **Prep time** | 10 min |
| **Cook time** | 20 min |
| **Total time** | 30 min |
| **Serves** | 4 servings |
Per servings.
| Nutrient | Amount |
| ------------- | -------- |
| Calories | 780 kcal |
| Carbohydrates | 97 g |
| Protein | 7 g |
| Fat | 44 g |
| Saturated fat | 31 g |
| Cholesterol | 11 mg |
| Sodium | 73 mg |
| Potassium | 534 mg |
| Fiber | 5 g |
| Sugar | 77 g |
| Vitamin A | 131 IU |
| Vitamin C | 2 mg |
| Calcium | 247 mg |
| Iron | 7 mg |
## Ingredients
### for payasam using jaggery:
* 3 tbsp gasagase / khus khus / poppy seeds
* 5 cashew
* 5 almonds / badam
* 1 cup coconut *(grated)*
* ½ cup water *(for grinding)*
* ¾ cup jaggery
* 1½ cup water
* ¼ tsp cardamom powder
### for payasam using sugar:
* 3 tbsp gasagase / khus khus / poppy seeds
* 1 tbsp rice
* ½ cup hot water
* ¾ cup sugar
* 1 cup water
* 2 cup coconut milk
* ¼ tsp cardamom powder
### for frying nuts:
* 1½ tbsp ghee / clarified butter
* 10 cashew *(halves)*
* 2 tbsp raisins / kishmish
## Instructions
### how to make khus khus kheer using jaggery:
1. firstly, in a pan take 3 tbsp gasagase, 5 cashew and 5 almonds.
2. roast on low flame until the gasagase starts to pop.
3. cool completely and transfer to the mixi jar.
4. blend to a fine powder without adding any water.
5. now in the same mixi add 1 cup coconut, ½ cup water.
6. blend to smooth paste adding water if required. keep aside.
7. in a large kadai, melt ¾ cup jaggery in 1½ cup water.
8. boil for 2 minutes, or until the raw flavour of jaggery goes.
9. now add prepared khus khus paste and mix well.
10. boil for 5 minutes or until the kheer is cooked completely.
11. now in a pan heat 1½ tbsp ghee.
12. roast 10 cashews and 2 tbsp raisins until it turns golden brown.
13. pour the fried cashew and raisins over kheer.
14. also, add ¼ tsp cardamom powder and mix well.
15. finally, gasagase payasa with jaggery is ready to enjoy.
### how to prepare khus khus kheer using sugar:
1. firstly, in a small bowl take 3 tbsp gasagase and 1 tbsp rice.
2. soak for 15 minutes in ½ cup hot water.
3. transfer the soaked khus khus and rice to a mixi jar and blend to a smooth paste. keep aside.
4. in a large kadai, transfer the khus khus paste and add ¾ cup sugar.
5. also, add 1 cup water and mix well-combining everything.
6. boil for 5 minutes or until the gasagase is cooked well.
7. now add 2 cup coconut milk and mix well.
8. get the kheer to boil stirring continuously.
9. pour the fried cashew and raisins over kheer.
10. also, add ¼ tsp cardamom powder and mix well.
11. finally, gasagase payasa with sugar is ready to enjoy.
## How to make khus khus kheer using jaggery
firstly, in a pan take 3 tbsp gasagase, 5 cashew and 5 almonds.
roast on low flame until the gasagase starts to pop.
cool completely and transfer to the mixi jar.
blend to a fine powder without adding any water.
now in the same mixi add 1 cup coconut, ½ cup water.
blend to smooth paste adding water if required. keep aside.
in a large kadai, melt ¾ cup jaggery in 1½ cup water.
boil for 2 minutes, or until the raw flavour of jaggery goes.
now add prepared khus khus paste and mix well.
boil for 5 minutes or until the kheer is cooked completely.
now in a pan heat 1½ tbsp ghee.
roast 10 cashews and 2 tbsp raisins until it turns golden brown.
pour the fried cashew and raisins over kheer.
also, add ¼ tsp cardamom powder and mix well.
finally, **gasagase payasa** with jaggery is ready to enjoy.
## How to prepare khus khus kheer using sugar
firstly, in a small bowl take 3 tbsp gasagase and 1 tbsp rice.
soak for 15 minutes in ½ cup hot water.
transfer the soaked khus khus and rice to a mixi jar and blend to a smooth paste. keep aside.
in a large kadai, transfer the khus khus paste and add ¾ cup sugar.
also, add 1 cup water and mix well-combining everything.
boil for 5 minutes or until the gasagase is cooked well.
now add 2 cup coconut milk and mix well.
get the kheer to boil stirring continuously.
pour the fried cashew and raisins over kheer.
also, add ¼ tsp cardamom powder and mix well.
finally, **gasagase payasa** with sugar is ready to enjoy.
## Video
## Notes
* firstly, make sure to adjust the consistency of payasam before serving as it thickens once cooled.
* also, adjust the amount of jaggery and sugar depending on sweetness.
* additionally, khus khus are body coolant so its a best kheer for summer.
* finally, **gasagase payasa recipe** tastes great when prepared with jaggery according to me.
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/gasagase-payasa-recipe-khus-khus-kheer/](https://hebbarskitchen.com/gasagase-payasa-recipe-khus-khus-kheer/)
