Karnataka Cuisine is different in manyways. Though Rice, Ragi and steamed vegetables are the main ingredients of Karnataka Cuisine, they keep varying as we travel through different parts of Karnataka. Karnataka Cuisine has different cuisines within itself from Udupi cuisine, Davanagere cuisine, Uttar Karnataka Cuisine, Mangalore cuisine to name a few.
Gasagase Payasa is a famous pays/ kheer made in Karnataka. This payasa is made with poppy seeds, coconut and jaggery or sugar. Poppy Seeds is used in Indian cuisine in many ways from kurma to ladoos . Poppy seeds are great coolants and also good for the cardio vascular health. It is also believed to aid in weight gain. This Gasagase payasa can be made with sugar as well jaggery. Poppy seeds are roasted to a golden brown color along with rice and made to a paste with grated coconut. This is cooked with jaggery until thicken. some people also add cooked sago or any nuts with poppy seeds to make this payasa. This is an easy to make payasa with in few mins and tastes great too.
For other kheer / Payasam varieties, click on Fox tail millet poha kheer, Arisi Paruppu Payasam ,
- I have used jaggery / Bella in this payasa. You can also add regular sugar instead and milk too.
- Instead of adding rice to the poppy seeds, you can also add dry nuts like badam, cashews or sago.
- You can also soak the poppy seeds instead of roasting them. Make sure to cook them in ghee first and then add jaggery.