Khus Khus Payasam Recipe

Updated on February 24, 2019

Khus Khus Payasam recipe with step by step photos. A very rich, creamy and healthy dessert made for festival celebrations and special occasions. We use white poppy seeds also known as gasa gasa in the local tamil slang to make this payasam. Khus khus is known for its cooling property and richness, so this is one dessert that is high in calories.

As we are celebrating Ugadi and Gudi Padwa, I thought of sharing this delicately aromatic and rich khus khus payasam with you all. As we get done bringing in the New Year by celebrating Ugadi and Gudi Padwa, it is imperative that we keep our houses clutter-free even after the festive season.

They come from drains, multiply easily and crawl all over the counter, our fresh produce, utensils, thereby causing food poisoning. If we want to keep our family healthy, safe and wish to protect them from food poisoning, then we need to be more careful and that is where LAL HIT comes in. By including LAL HIT, which comes with a unique deep reach nozzle that kills even the hidden cockroaches, as part of your cleaning ritual, we can keep the roaches away. It’s the only solution that can get rid of cockroaches.

While it gives us immense pleasure to share the food on special occasions with our near and dear ones, the kitchen plays a pivotal role as we prepare the food there. Keeping a squeaky clean kitchen is very important. Though we take necessary steps to keep it clean, over a period of time, the cockroaches usually take over the kitchen much to our chagrin.

So, let’s take a pledge to keep the cockroaches away and #SayNoToFoodPoisoning

Khus Khus is known for its medicinal properties:

• It is an ingredient that is anti inflammatory which reduces the inflammation that is caused from stomach and mouth ulcers.
• It is known to induce sleep which is good if the person is suffering from insomnia.
• Regular intake will increase the body weight of a person. I make this often and give it to my younger son as he is underweight.
• It will reduce anxiety that is caused due to stress especially during exam time.
• It is a natural body coolant that reduces the heat especially during summer.

Though this payasam is very easy and takes little time to make, the only downside is that you need to stand next to the stove while cooking it. Khus Khus being a thickener, will easily stick to the bottom of the pan and burn quickly ruining the taste of the kheer if you do not pay enough attention.

You can check out other kheer varieties like Carrot Kheer, Sweet Potato Payasam and Thengai Arisi Payasam that are not only delicious but also healthy and quick to cook.

Khus Khus Payasam with step by step Photos:

1. Add grated coconut and khus khus (poppy seeds) in a thick bottomed pan and roast over low flame.

2. Roast till you get the aroma and they both change to a light brown color. Take care not to burn them. Take off stove and let it cool down a bit.

3. Transfer to a mixer jar, add cardamom and first pulse well.

4. Add 1/8 cup milk first and grind to a thick paste. If its difficult to grind add another 1/8 cup milk.

5. Heat thick bottomed pan with 1 tbsp ghee, add cashew nuts and roast to a golden brown color. Drain to a small bowl and keep aside.

6. Add the remaining ghee to the pan, transfer the ground paste to the pan and mix well.

7. Cook over low flame till the ghee gets absorbed well, mixing continuously, and the paste becomes dry.

8. Add sugar and mix well. The mixture will begin to loosen. Cook over low flame, mixing continuously till the paste once again begins to thicken and come together into a ball.

9. Add 2 cups milk slowly from the sides and mix well. Add 1/4 cup milk to the mixie jar and pulse it to get all the ground paste sticking to the jar completely and add it to the payasam.

10. After adding milk, it will look white and frothy. Cook over low flame for 4-5 mins and you can see bubbles coming from the center and then all over. The color will change to a light caramel color. Take off stove and let it cool down a bit.

Khus Khus Payasam is ready. The payasam will thicken further as it cools down, so do not cook for a long time.

Garnish with roasted cashew nuts. Serve warm or chilled according to your preference. I prefer it chilled as refrigeration thickens it even further. You cannot eat it with a spoon but you have to sip this payasam like a drink.

Khus Khus Payasam Recipe details below:

Print Recipe

Khus Khus Payasam Recipe

Khus Khus Payasam or Poppy Seeds Kheer with step by step photos.

Prep Time5 mins

Cook Time20 mins

Total Time25 mins

Course: Dessert

Cuisine: Indian

Servings: 4

Author: Radhika

Ingredients:

• Fresh grated coconut - 1/4 cup
• Khus Khus or white poppy seeds - 3 tbsp
• Sugar - 1/2 cup
• Milk - 2 + 1/2 cups divided
• Cardamom - 1
• Cashew nuts - 5 halved
• Ghee - 2 tbsp

Instructions:

• Add grated coconut and khus khus (poppy seeds) in a thick bottomed pan and roast over low flame.
• Roast till you get the aroma and they both change to a light brown color. Take care not to burn them. Take off stove and let it cool down a bit.
• Transfer to a mixer jar, add cardamom and first pulse well.
• Add 1/8 cup milk first and grind to a thick paste. If its difficult to grind add another 1/8 cup milk to grind.
• Heat a thick bottomed pan with 1 tbsp ghee, add cashew nuts and roast to a golden brown color. Drain to a small bowl and keep aside.
• Add the remaining ghee to the pan, transfer the ground paste to the pan and mix well.
• Cook over low flame till the ghee gets absorbed well, mixing continuously, and the paste becomes dry.
• Add sugar and mix well. The mixture will begin to loosen. Cook over low flame, mixing continuously till the paste once again begins to thicken and comes together into a ball.
• Add 2 cups milk slowly from the sides and mix well. Add 1/4 cup milk to the mixie jar and pulse it to get all the ground paste sticking to the jar completely and add it to the payasam.
• After adding milk, it will look white and frothy. Cook over low flame for 4-5 mins and you can see bubbles coming from the center and then all over. The color will change to a light caramel color. The payasam will thicken further as it cools down, so do not cook for a long time.
• Take off stove and let it cool down a bit. Garnish with roasted cashew nuts.
• Khus Khus Payasam is ready.
• Serve warm or chilled according to your preference.