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Gasagase Payasa

A traditional Karnataka dessert made with poppy seeds, jaggery, and coconut, creating a comforting dish with a rich texture and subtle sweetness.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dessert
Cuisine: Karnataka
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1/2 cup poppy seeds
  • 1 cup grated coconut fresh or frozen
  • 3 cups water
  • 1 cup jaggery grated or powdered
  • 1/4 teaspoon cardamom powder
  • 1 tablespoon ghee clarified butter
  • 1/4 cup cashews optional
  • 1/4 cup raisins optional

Equipment

  • Heavy-bottomed pan or kadhai
  • Blender or grinder
  • Measuring cups and spoons
  • Wooden spatula
  • Serving bowls

Method
 

  1. In a heavy-bottomed pan, roast the poppy seeds on low heat until they turn slightly golden, about 5 minutes.
  2. Add the roasted poppy seeds and grated coconut to a blender with 1 cup of water. Blend until you achieve a smooth paste.
  3. Transfer the blended paste to a pan and add the remaining 2 cups of water. Cook on medium heat, stirring occasionally for about 10 minutes.
  4. Once the mixture starts to thicken, add the grated jaggery, and stir until it completely dissolves.
  5. Add the cardamom powder and mix well.
  6. In a separate small pan, heat ghee and fry the cashews and raisins until golden brown.
  7. Pour the ghee mixture over the payasa and give it a gentle stir.
  8. Serve the Gasagase Payasa warm or chilled.

Notes

Allow the payasa to rest for a few minutes before serving to help the flavors meld beautifully.