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"A glass of Gase Gase Payasam garnished with roasted cashew nuts and saffron - A heavenly dessert from Karnataka, India."

"Gase Gase Payasam: Karnataka's Nutty Delight for Festive Feasts!"

Gase Gase/Kasa Kasa Payasam, also known as Poppy Seeds Payasam, is a delectable dessert with roots in the rich culinary heritage of Karnataka, India. The dish finds its origins in the ancient culture, where traditional recipes were often crafted using local ingredients and aromatic spices. Poppy seeds, or Kasa Kasa, have been valued for their nutty flavour and medicinal properties in traditional Indian medicine and cuisine for centuries. Over time, this delightful Payasam has become an integral part of the auspicious festival celebrations, symbolizing abundance, fertility, and happiness.

Kasa Kasa/Khus Khus Payasam is a luscious dessert that the tantalizes taste buds with the perfect balance of creamy sweetness and a subtle nutty undertone from the poppy seeds. The velvety texture, combined with the delicate fragrance of cardamom and the richness of ghee (clarified butter), makes it an absolute delight for dessert enthusiasts.

Today, I would like to share with you an enchanting dessert recipe that embodies the essence of Karnataka's gastronomic heritage - Gase Gase Payasam. This sumptuous delicacy combines the subtle nuttiness of roasted poppy seeds with the creaminess of coconut milk, the sweetness of jaggery, and the fragrance of cardamom. A festive favourite, Poppy Seeds Payasam, is a symbol of joy and togetherness, perfect for celebrating special occasions with loved ones.

"Gase Gase Payasam: Karnataka's Nutty Delight for Festive Feasts!"

Gase Gase Payasam is more than just a dessert; it is a celebration of Karnataka's culinary artistry and the warmth of its cultural traditions. As you savour each spoonful, let the flavours transport you to the heart of Karnataka, where food unites people and festivities come alive in every bite. Embrace the legacy of Gase Gase Payasam and create cherished memories with your family and friends as you indulge in this divine delight.

For Delectable Payasam/Pradhaman/Kheer Recipes, Click here ...

Author: SM
Recipe Details:

Cuisine: Karnataka, India
Recipe Type: Payasam/Pradhaman/Kheer (Dessert)
Difficulty: Medium
Serves: 3-4

Time Details:

Preparation Time: 25–30 Minutes
Soaking Tome: 20–30 Minutes
Cooking Time: 30–45 Minutes

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Gase Gase Payasam - A Delightful Karnataka Dessert

Name: Pongal Varieties and Pongal Menu
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: Serves 4-6
Cuisine: Indian
Ingredients: Sambar; Coconut Chutney; Puli Kuzhambu; Uzhundhu Vadai; Sundal; Filter Coffee; Masala Tea

"Gase Gase Payasam: Karnataka's Nutty Delight for Festive Feasts!"

Ingredients:

To Roast & Grind:

3 tablespoons Poppy Seeds (Gase Gase/Kasa Kasa/Khus Khus), roasted
3 tablespoons Raw Rice, lightly roasted
1/2 cup grated Coconut

For Kasa Kasa Payasam

1/2 cup Jaggery, grated or powdered
1 cup Coconut Milk (or cow's milk as an alternative)
1/4 teaspoon cardamom powder
2 tablespoons ghee (clarified butter)
1/4 cup broken cashew nuts, roasted
1/4 cup raisins, roasted
A pinch of saffron strands (optional)
Water

Method:

In a pan, roast the poppy seeds on a low flame until they splutter and release their exquisite aroma. Then soak the roasted poppy seeds in 1/2 cup of water for about 20–30 minutes.
In a mixer or blender, combine the roasted poppy seeds, rice, and grated coconut. Grind them into a smooth paste, adding a little water if needed.
Meanwhile, lightly roast the raw rice for a few minutes without changing its colour. Set them aside to cool.
In a separate pan, prepare a jaggery syrup by dissolving the grated or powdered jaggery in water. Strain to remove impurities, if any.
In a large, heavy-bottomed vessel, heat ghee over medium heat. Add broken cashew nuts, raisins and roast until they turn golden.
Now, add the ground poppy seed-rice-coconut paste to the vessel with ghee. Sauté it on low heat until the raw aroma disappears.
Pour in the jaggery syrup, followed by the coconut milk (or cow's milk). Stir gently to blend the flavours.
Sprinkle the magical cardamom powder and add saffron strands for an aromatic touch.
Let the Payasam simmer on low heat until it reaches a luscious, pourable consistency.
Serve the Gase Gase Payasam warm, garnished with the roasted cashew nuts and plumped raisins. Share this delightful dessert with your loved ones, relishing the traditions of Karnataka as you celebrate joyous occasions together.

"Gase Gase Payasam: Karnataka's Nutty Delight for Festive Feasts!"

Notes:

Roasting Poppy Seeds and Rice: Take care to roast the poppy seeds on a low flame until they splutter and release their captivating aroma. Similarly, lightly roast the raw rice to enhance its flavours without changing its colour. Proper roasting is crucial for achieving the authentic taste and texture of Gase Gase Payasam.
Soaking Time: Ensure that the poppy seeds are soaked for 20–30 minutes before grinding. This softens the seeds and makes the grinding process easier, resulting in a smoother paste.
Jaggery Syrup: While preparing the jaggery syrup, you may strain it to remove any impurities or particles for a clean and velvety Payasam. The colour of the Jaggery I used was very light and hence I got a light coloured Gase Gase Payasam.
Cardamom and Saffron: The addition of cardamom powder and saffron strands elevates the aroma and flavour of the Payasam. Use these aromatic spices judiciously to strike the perfect balance.
Milk Options: For a traditional touch, use coconut milk. However, you can also substitute it with cow's milk if preferred. Both options offer a creamy and delightful Payasam.
Consistency: As the Payasam simmers, it will thicken slightly. Aim for a pourable consistency that coats the back of a spoon. If it becomes too thick upon cooling, you can add a little warm milk or water to achieve the desired texture.
Garnishing: The roasted cashew nuts and plumped raisins add a delightful crunch and sweetness to the Payasam. Customize the garnish according to your taste and preference.
Serving Suggestions: Gase Gase Payasam is best served warm, just after preparation, for the ultimate indulgence. However, you can also chill it if you prefer a cold dessert. It tastes equally delightful when served both ways.
Storage: If there are any leftovers (although it's hard to resist!), refrigerate them in an airtight container. Before reheating, gently warm the Payasam on the stovetop over low heat to retain its creamy texture and flavours.

Remember, cooking is an art, and slight variations can make each dish unique. Feel free to experiment with the recipe to suit your taste preferences and create your own masterpiece of Gase Gase Payasam. Enjoy the delightful journey of flavours and traditions with this cherished Karnataka dessert!

SHEER KHURMA

Sheer Khurma, though I had heard of this Dessert, the chance of eating it came across during my recent trip to Dubai. Though it looked more or less like Seviyan Kheer or our own Semiya Payasam, what made it look different was the consistency on the first hand. It was thick & creamy and loaded with dry Fruits & Nuts and laced with a wonderful note of Rose Water & Kewra.

It was a delectable delicacy and I loved the consistency, texture & flavour. Though, Firni/Phirni pops into my mind whenever I think of Eid, but this all-time classic Persian delicacy - Sheer Khurma, takes a special place when it comes to Ramadan or Eid al-Fitr. It is served as a breakfast dish after the Eid Morning Prayer and throughout the day to all the visiting guests.

In its original form, it consists of dates mixed with milk. As the name suggests, Sheer means Milk and Khurma means Dates in Persian, and how Vermicelli ended up in this dessert is a history. A history made with an Indian twist. It is modified in India by the addition of fried Vermicelli, alias Semiya.

The Arabian Peninsula is rich and abound of Dates and people would break their fast with Dates during Ramadan fasting. Dates play a significant role in the culture and hence a Dessert laden with Date cooked in milk is of no wonder as a matter of fact. It's an Eid-ul-fitr delight in all Muslim households.


SHEER KHURMA

This Sheer Khurma can be made in a traditional method where Milk is slow-cooked until it thickens. Another easy version is by cooking the Sheer Khurma with Condensed Milk, which makes the Kheer thicker & creamier and also sweetens the Kheer. This Sheer Khurma recipe is prepared in an authentic method, which calls for reducing and thickening the milk on a low flame. I have thickened the milk before adding Vermicelli and have slow-cooked it with Milk until it gets a creamy texture.

Dates being one of the main ingredients, it naturally enhances this dessert with its flavour & taste. Traditionally, in those days, Sheer Khurma was sweetened with just the dates and not sugar. Dates naturally enhance this delicacy, and it is highly nutritious and a complete meal.

Sheer Khurma is flavoured with Cardamom, Rose Water/Kewra Essence & Saffron Strands and elaborately garnished with slivered Nuts and Rose Petals. Slow cooking on a low flame gives a rich & creamy texture with an off-white hue to the Sheer Khurma with an additional note of aroma from the flavourings added and from the reduced milk. Sheer Khurma is usually served warm/chilled.

For more PAYASAMS, PRADHAMANS & KHEERS, Click here...

Cuisine - Persian
Recipe Type - Kheer/Pradhaman/Payasam, Dessert
Difficulty - Easy
Serves - 4- 6
Author - SM

Preparation Time - 5–10 Minutes
Cooking Time - 30 -45 Minutes

For more Recipes 'FOR THE SWEET TOOTH', Click here...

HOW TO MAKE SHEER KHURMA

SHEER KHURMA

INGREDIENTS:

For Sheer Khurma:

Ghee - 2 Tablespoons
Vermicelli - 1/3 Cup
Dates - 1/8 Cup
Milk - 4 Cups
Sugar - 4 - 6 Tablespoons
Cardamoms - 5 Pods.
Saffron - a Pinch (Optional)
Rose Water/Kewra Essence - a few Drops (Optional)

For Garnishing:

Almonds - Few
Pistachios - Few
Cashew Nuts - Few
Chironji - Few
Rose Petals - Few
Saffron Strands - Few

SHEER KHURMA

METHOD:

For Sheer Khurma:

Powder the Cardamoms into a fine powder and keep it aside.
Chop the Almonds, Pistachios, Cashew nuts & keep it aside.
Chop the Dates and keep it aside.
Soak Saffron strands in warm milk and keep it aside.
Boil the Milk mix on a medium-low flame, stirring it at intervals.
Once the Milk boils, reduce the flame to low and cook for another 20–25 minutes.
Meanwhile, heat Ghee in a heavy-bottomed pan, add the powdered Cardamom & give a quick stir.
Add the Chopped Nuts & Dates and Fry this on a very low flame for a few seconds.
Once the nuts are slightly roasted, remove half the amount of Nuts & Dates and keep
Immediately add the Vermicelli and fry this on a very low flame for a few minutes.
Stir it continuously and fry the Vermicelli until it turns to light golden colour.
Pour in the reduced Milk to the above and mix well
Boil the Milk & Vermicelli mix on a medium-low flame, stirring it at intervals.
Once the Milk boils, reduce the flame to low and cook for another 20–25 minutes.
Care should be taken that the mix does not scorch at the bottom.
The amount of Milk should have reduced, and the Vermicelli should be cooked well.
Add in the Sugar and mix well.
Drizzle the Kewra Essence/Rose Water, and give a quick stir.
Pour in the Saffron milk and mix well.
Cook the Sheer Khurma on a low flame until it reaches the desired consistency.
Switch off the flame and garnish with the remaining roasted nuts & dates.
Can Garnish Sheer Khurma with slivered Almonds, Pistachios, Cashew Nuts, Rose Petals or with Saffron Strands.
Serve it Hot or Chilled.

SHEER KHURMA

NOTES:

Frying the powdered Cardamoms in Ghee makes the Sheer Khurma aromatic.
Adding Saffron is purely optional.
Adding Kewra Essence is purely optional.
Adjust the amount of Sugar to suit your Sweet Tooth.
Adjust the consistency of Sheer Khurma to your preference.
The dessert tends to get thicker even after switching off.
Can serve Sheer Khurma hot or chilled, to suit your preference/climatic condition.
Garnish Sheer Khurma with preferred choice of Nuts, Rose Petals & Saffron strands.

CARAMEL PAYASAM - ODIA CHAULA KHIRI

When I first saw the recipe of Caramel Payasam, I was sceptical. A Caramelized Payasam??? Well, with recipes like Caramel Pudding, Butter Scotch, Ice Creams, or in cakes, my mind said, it could fit well into recipes like that, would it be good for a Payasam? But my preconceptions were cleared when I read that it is one of the traditional Payasam/Kheer from Orissa. ORISSA, Currently, Odisha, this is an authentic Kheer from Odisha, and it's colloquially called Odia Khiri or Chaula Khiri. Khiri is Kheer/Payas and Chaula is Rice and as it originates from the region, it comes to be called Odia Khiri.

Looking deep into its origin and history before cooking is one habit I have taken up in recent years, mainly to convince my mind that a dish is worth a try. The recipe as such and the colour of the Kheer was so appealing that my mind was convinced rather soon to go ahead with the recipe. At last, Aesthetics matters!!! (Here, my daughter can understand the term well, I guess). Well, this Khiri recipe had a technique to yield the needed golden hue where in Kerala Paal Payasam we go to an extent of underlying caramelization of the whole concoction to yield the required pink hue synonymous to Paalada Payasam and Paal Payasam.

So, after a good amount of time reading about the dish and necessary homework, I got into action. Don't ever think I take too much time to execute all the process... It was just a few hours before I was convinced and cooked this authentic Odia Chaula Khiri or simply the Caramel Payasam.

CARAMEL PAYASAM - ODIA CHAULA KHIRI

Well, coming back to Odia Chaula Khiri or the Caramel Payasam, the two highlights of this dessert are the Spiced Caramel and the Rice. Rice is one main ingredient used to make Payasam/Pradhaman/Kheer/Khiri/Payesh/Payokh - the utmost traditional dessert spread through the length & breath of the Indian Sub-continent. Rice plays a major role in Indian Cuisine as a staple, and in terms of Religious significance, it symbolizes prosperity. So rice kheer takes a significant place in most religious ceremonies. In Odisha, it is customary for a new bride to cook this Chaula Khiri as her first dish in her in-law's house.

I have tried to make this Kheer alias Khiri with a note of intricacy, I have roasted the rice grains in caramel before cooking it in milk and that type of Kheer is called as Bhaja Chaula Khiri. The later method, i.e. roasting the rice for a few minutes before cooking it with milk, yields a chewy yet firm rice grains, and also it has a pleasant hue with a wonderful taste. I have used just Milk & Sugar, as traditional recipes call for these ingredients, and have slow cooked the Khiri in a pressure cooker. Slow cooking yields you with a golden hued Odia Khiri with a wonderful creamy texture. But some recipes call for condensed milk and Khoya so that this Caramel Payasam can get the needed thickness in simple steps.

CARAMEL PAYASAM - ODIA CHAULA KHIRI

For more PAYASAM/PRADHAMAN/KHEER Recipes, Click here...

Cuisine - Odisha (India)
Recipe Type - Pradhaman/Payasam, Dessert
Difficulty - Easy
Serves - 4-6
Author - SM

Preparation Time - 15 - 30 Minutes
Soaking Time - 2 Hours
Cooking Time - 15- 20 Minutes

For more DESSERT RECIPES, Click here...