July 19, 2019

Gasgasse Payasa | Khus Khus kheer - Vegan Dessert

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Gasgasse Payasa is a popular sweet dish from Karnataka made using poppy seeds and fresh grated coconut.  No function or festival is complete without the inclusion of this payasam in the menu.
Each house may have a slightly different recipe for making Gasgasse payasam ;but the end result is very delectable and tingles the taste buds .
This version what I am posting is purely vegan as I have not used regular milk or ghee as a part of the recipe. 
Those who donot follow vegan diet can roast some cashews in ghee and add it as garnish .

Preparation Time : 30 mins
Cooking Time : 20 mins
Serves: 3-4
Complexity:  easy

3 tablespoons Khus khus/ poppy seeds /gasagassa
1 cup fresh grated coconut
10 badam
10 cashews
1.5 cup jaggery powdered
1 tsp elaichi powder

**refer notes section at the end to know how to use canned coconut milk instead of fresh coconut. 


  • Soak the khus khus , badam and cashews in 1/2 cup hot water for 20 to 30 mins.
  • Add the grated coconut and the soaked ingredients in a blender and make a fine paste . Add 1/2 cup water and keep aside 
  • Melt the jaggery in 1/2 cup water . Incase of impurities,filter it and add it to a thick bottom vessel. 
  • To this melted jaggery , add the coconut paste and stir well . 
  • Cook on low flame until the mixture begins to froth and the raw flavor is lost .
  • Mix the cardamom/elaichi powder to the paysam and turn off after a minute. 
  • You can garnish with roasted cashews and raisins if you like .
  • Tastes best when served warm .
  1. If you dont have fresh coconut you can use canned coconut milk . 
  2. In that case add the coconut milk while adding the cardamom powder.  Don't boil too mucb after adding coconut milk , it will tend to curdle .


  1. Khus khus kheer looks delicious and rich. I have never tasted this. I like sweets and desserts with jaggery and this one is definitely going in my To-Do list.

  2. This is very interesting and new to me. I will bookmark and definitely try when time permits.

  3. This is very interesting and different for me. I love both poppy seeds and jaggery so, I have bookmarked.

  4. I love this khus khus payasa, it is tasty. I used to make it often earlier, now you reminded me to make it.

  5. Priya love this traditional kheer recipe. Gasgasse Pays with nuts, poppy seeds and coconut has got be all wanting to try it.

  6. Gasgasse payasanna is such a tasty kheer. Loved this traditional payasam. For me coconut + poppy seeds is a heavenly combination.

  7. hey this is a different version with coconut milk.. amma's version is what we follow at home, as we dont use coconut milk in any of the payasams.

  8. Gasgase payasa looks so rich and delicious. I remember having it regularly at mom’s place and have a good nap in the afternoon.Your post made me nostalgic. Missing those beautiful moments.

  9. Something totally different. Never had or heard of khus khus Kheer.. will have to definitely try this

  10. Kheer looks so good. Never tried it poppy seeds in kheer will try it sometime soon. Like all the ingredients that went into it.

  11. Its been ages since I ate gasgasse payasa! You reminded me of my mami explaining this recipe to me. Absolutely love your method I had forgotten so Thanks will try.


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