Gasgase Payasa [Poppy seeds kheer]

This sweet dish is well suited for summer as it imparts a cooling effect to the body. Its healthy too as we use jaggery and not sugar as the sweetening agent.


Rice – 1 fistful
Poppy seeds – 2 fistfuls
Ghee – 2 tsps
Dry coconut[grated] – 3/4 cup
Milk[boiled] – 4-5 cups
Jaggery[powdered] – 1.5 cups
Elaichi – 3-4
Cashews – 5-6
Raisins – 8-10
Pista – 3-4
Badam – 3-4


Take ghee in a wok. After it melts, add the rice and roast on a low flame till the aroma rises. Now, add the poppy seeds and roast till they turn reddish brown in colour. Keep aside to cool. Grind this mixture with elaichi, cashwes, raisins, badam, pista and dry coconut.

Take a large vessel, add the jaggery, take enough water so that the jaggery is soaked and keep on low flame. Cook until all the jaggery is dissolved and no lumps are found in the resulting mixture. It should flow smoothly. Now, add the ground mixture and cook for 5-7 min. Then, add the milk and allow it to cook on low flame for 4-5 min. Check the consistency. If you need it thinner, add some more milk. It should be of a drinking consistency. Feast on it and have a cool day 🙂

Hum along :)

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