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Poppy seeds kheer
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5 from 1 vote

Khus khus payasam | Gasagase payasam

Jaggery based Poppy seeds and coconut payasam
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Festival recipes,, Sweet
Cuisine: Indian
Keyword: Festival recipes, tamil new year recipes
Servings: 4
Author: Jeyashri suresh


  • ¼ cup poppy seeds | khus khus | ghasa ghasa
  • 1 tbsp raw rice
  • 1 cup grated coconut
  • ¾ cup – 1 cup powdered jaggery
  • 2 pinches cardamom powder
  • 2 tsp ghee
  • 6-7 cashew nuts
  • ½ cup milk or coconut milk optional


  • In a pan dry roast the poppy seeds and raw rice.
  • Poppy seeds will get burnt soon, so roast in low medium flame.
  • Once the seeds started popping up and slightly changes the color, switch off the pan.
  • Transfer the roasted poppy seeds and rice to a mixie jar.
  • Add 1 cup of grated coconut to this.
  • Grind this into a smooth paste.
  • Add little warm water to this and grind well.
  • In a pan add 1 cup of powdered jaggery. I used organic jaggery powder. I felt 1 cup was a little more for this as my jaggery was a bit strong.
  • Add 2.5 cups of water.
  • Let the jaggery dissolve completely.
  • Filter the impurities if any.
  • Add the ground poppy seeds coconut paste to this.
  • Mix well without any lumps.
  • Let this boil for 15 minutes.
  • Stir well in between.
  • The payasam will start thickening.
  • Once it reaches the right consistency, switch off the flame.
  • Add cardamom powder.
  • Roast cashew nuts in ghee and add to this payasam.
  • Mix well.
  • If you want you can add room temperature milk when the payasam comes to room temperature.
  • Do not add milk when the payasam is hot, it will get curdled.



1. Adding rice to the poppy seeds will give thickness to the payasam.
2. You can add pre-soaked cashew nuts or blanched almonds while grinding the khus khus and coconut.
3. Thick Coconut milk can also be added in the last to the Khus khus payasam.