Gasagase Payasa (Khus Khus Kheer/Poppyseed Pudding)

Ugadi is a South Indian festival that marks the beginning of the (Hindu) lunar new year and heralds the arrival of spring (though it already feels like peak summer). I’m not big on festivals or rituals, but wherever food is involved, I’m happy to do my bit (can’t let any excuse for dessert pass me by). So, I made some Khus Khus Kheer this weekend. Gasagase Payasa, as it is popularly known in Karnataka, is a runny pudding made with poppyseeds and coconut. Poppyseeds are renowned for their cooling and sleep inducing properties, so apparently, it also doubles as a nightcap.

The procedure is simple - poppyseeds are lightly toasted, soaked and ground to a smooth paste along with some coconut, cardamom, nuts and/or rice. This paste is then diluted, simmered and sweetened to taste. Up until now, I had only heard of this dessert, but had never tried it. The festive weekend seemed like a perfect time to remedy that. Traditionally, this kheer is thinned with milk, but I followed a vegan recipe I found online (https://aahaaramonline.com/gasagasala-payasam-gasagase-payasa-khus-khus-kheer-vegan/).

The only change I made was to use 1/2 cup of powdered jaggery in place of 3/4 cup of refined sugar. It tasted good, but I felt like it needed something to augment it. I didn’t have any fruit at home besides pomegranate, so I opted to make a quick coconut, almond and lime crumb topping (recipe below).

Served chilled, the kheer was nutty and delicious. The textural contrast of the topping and freshness of the lime zest complimented it beautifully. Definitely worth a try if you’re in the mood for something new.