Gasagase Payasa (Poppy seeds Kheer)

'Gasagase' means Poppy seeds in Kannada. My husband remembers his hostel days when they used to eagerly wait for second Thursday of every month. It was on that day the cook prepared Gasagase Payasa as per hostel menu timetable!! One of the features of Gasagase Payasa is its drowsiness effects. So, this is one of the best natural remedies if you are having troubles in getting sleep at night!!  

I am explaining two of the many ways in which it can be prepared.

Ingredients:

• Gasagase (Poppy seeds) - 3 tbsp
• Rice (Not cooked) - 1 tbsp
• Fresh grated coconut - 3/4 cup
• Jaggery - 1/2 cup (Depends on quality and sweetness of jaggery)
• Water - 2 1/2 cup
• Ghee (Crystallised Butter) - 1 tbsp
• Cardamom (Ilaichi) - 1 tsp
• Milk - 1tbsp (Optional)

Note: Dissolve Jaggery in hot water to make a jaggery syrup. Filter it to remove any dirt and keep it aside.

Method 1:

1. Soak Poppy seeds and rice for at least 1 hour.
2. Drain water from soaked ingredients and grind with grated coconut in a blender.
3. Add little water and make a very fine paste.
4. Heat this paste with jaggery syrup in a thick bottom vessel. Stir it continuously while heating. You can also add 1 tbsp milk (optional)
5. Once it starts to boil, turn off the heat. Your Gasagase Payasa is ready to serve!

Method 2:
(For this method you don't need to soak the rice and poppy seeds)

1. Pre-heat a thick bottom pan and add Ghee to it.
2. When Ghee is hot enough, first add rice, stir softly for 2 mins, then add poppy seeds and heat for 2 more mins and turn off heat. (Note: Before adding poppy seeds, the rice has to be heated till it puffs up a little. For 1 tbsp of rice it takes approx 2 mins)
3. Grind it in a blender with coconut and Ilaichi.
4. After grinding transfer the mixture back to he thick bottom vessel, add Jaggery syrup, mix well and turn on the heat to medium. Stir continuously (to avoid sticking to bottom) till it boils and turn off the heat.
5. Add milk (optional) if it fits your taste and your Gasagase Payasa is ready to serve.

The illustrations below are for second method:

Rice and poppy seeds fried with Ghee

Blended into a paste

Mixed with Jaggery syrup