Vegan Gasgase Payasam, Gasagasala Payasam, Khus Khus Kheer, Poppy Seeds Kheer
Gasagasala Payasam, Gasagase Payasa, Khus Khus Kheer - Vegan Recipe
Prep Time
2 hrs
Cook Time
15 mins
Total Time
2 hrs 15 mins
Make this creamy vegan Gasagasala Payasam (called Gasagase Payasa in Kannada and Khus Khus Kheer in Hindi) this festive season and surprise everyone with a delicious kheer that uses no milk.
Course: Dessert
Cuisine: Indian
Servings: 4 Cups
Author: Aruna
  • 2 tbsp Gasagasalu, Gasagase, Poppy Seeds, or Khus Khus
  • 2 tbsp Rice
  • 12 Cashews
  • 12 Almonds
  • 1/2 Cup Grated Coconut
  • 3/4 Cup Sugar
  • 6 Green Cardamom Pods
The Preparations
  1. In a pan, over low heat, toast the poppy seeds till they start to change colour.
  2. Remove into a bowl.
  3. In the same pan, over low heat, toast the rice seeds till they become poppy seeds opaque and white.
  4. Add to the bowl with poppy seeds.
  5. To this bowl, add the cashews.
  6. In another bowl, place the almonds.
  7. Add enough warm water to both the bowls to cover all the ingredients and set aside for 1 hour. I soaked everything for a couple of hours so grinding became very easy.
Making the Gasagasala Payasam or Gasagase Payasa
  1. Peel the soaked almonds and discard the skin.
  2. Peel the cardamom pods.
  3. Grind the soaked poppy seeds, rice, cashews, peeled almonds, cardamom seeds, and coconut to a smooth paste. Add water, if required.
  4. Add the ground paste to a heavy bottomed vessel or a non-stick pan.
  5. Add 1 cup water.
  6. Over low to medium heat, bring the mix to a gentle simmer while stirring constantly. Ensure that you stir the mix constantly otherwise, it will become lumpy. If the mixture becomes too thick, add more water.
  7. When the mixture has been simmering for 5 minutes, add the sugar and mix well.
  8. Turn off the heat and add another cup of water. You could also add boiled milk.
  9. Mix well.
  10. Garnish with slivered almonds.
  11. Serve the Gasagasala Payasam or Gasagase Payasa warm or cold.