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Gasagasa Payasam | Poppy Seeds Kheer
Ramya
Insanely delicious and healthy Poppy Seeds Kheer!
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Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course
Sweets
Cuisine
South Indian
Servings
4
people
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
1x
2x
3x
▢
¼
cup
Gasagasa/Poppy Seeds
▢
½
cup
Fresh Grated Coconut
▢
¾
cup
Jaggery
▢
10-12
Amonds
▢
5-6
Cashews
▢
2
Green Cardamoms
▢
1
teaspoon
Ghee
▢
1
cups
– 1.5Water
COOK MODE
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Instructions
In a pan, dry roast gasagasa/poppy seeds along with almonds until nicely fragrant.
Once cooled down, grind into a smooth paste.
Next add fresh grated coconut into this mixture.
Add water as needed and grind into a smooth paste and set it aside.
In a thick bottomed pan, heat 1 cup of water along with jaggery and let it melt completely.
As the jaggery begins to boil and bubble rapidly, add crushed green cardamom powder. Reduce the heat.
Next add ground poppy seeds – coconut paste and mix well.
Cook this on low flame until the kheer thickens, add more water if it is too thick. Meanwhile roast cashews in ghee and add them to the kheer.
Serve hot/warm/cold. Stays well in fridge for a couple of a days.
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