Gasagase Payasa (Khas Khas Kheer/Poppy Seed Dessert)

poppyYet another Indian sweet dish for you! This is a traditional and authentic sweet dish of Karnataka (India). Main ingredient of this dish is poppy seed which is known as gasagase in Kannada (Karnataka, India), khas khas in hindi. Payasa is a kannada word used for kheer or dessert. Poppy is used in cooking either in the form of whole seeds, ground or paste (thin or thick). Poppy seeds are nutritious oil seeds used in cooking to give a special flovour and texture to food because of its unique nutty aromatic flavour. The seeds are having excellent source of   B complex. Their flavour is somewhat enhanced by roasing them on low heat. Gentle frying release special aromatic essential oils in the seeds. This is a very simple and easy recipe and consumes very less time as well. You try it once, you will love to cook it again and again. Let’s see the preparation of delicious and tasty gasagase payasa.  


  • Poppy Seeds/Gasagase – 50 grams
  • Almonds – 4-6
  • Wheat Flour – 1 Table spoon
  • Sugar – 100 grams
  • Saffron – 8-10 shreds
  • Cardamom powder – 1 Tea spoon
  • Ghee (clarified butter) – 1 Tea spoon
  • Dry fruits – 50 grams (Altogether) – Any dry fruits


  • Place a frying pan on high flame for 2-3 minutes and lower the flame. Pour poppy seeds to it and roast it until they turn into brown colour. Take it off from the heat, pour it into a bowl and add 1/2 cup of water and 4-6 almonds to it. Let it soak for 30 minutes. Mean while you can do some other minor preparation.
  • Soak saffron shreds in a small cup with water. Roast cardamom and make a fine powder. Crush all dry fruits. Dry fruits may include cashew nuts, almonds, pista, raisins (dry grapes), acrot, dates etc….
  • Roast crushed dry fruits with one tea spoon of ghee (clarified butter) until they get golden brown color or start leaving a pleasant aroma. Take out from heat and keep it aside.
  • Grind soaked poppy seeds and almonds to a fine paste adding another 1/2 cup of water. Take it out to a sauce pan (2 litre capacity) and place the saucepan on medium heat to boil by adding  500 ml of water (approximately). It may take 5 minutes to start boiling.
  • Once it starts boiling, add roasted dry fruits, sugar, soaked saffron and cardamom powder to it and stir it occasionally.
  • Mix wheat flour in a cup of water, mix it thoroughly so that there should not be any lumps. Pour it to boiling mixture and stir it for 1-2 minutes continuously.
  • Boil the mixture for further 2-3 minutes or until the mixture starts getting thick and take it off from the heat.
  • Tasty and delicious Gasagase payasa is ready to serve. You can serve hot after lunch or you can refrigerate it and serve it cold as dessert after dinner.
  • Isn’t it simple and amazing!
  • Enjoy cooking.



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: