Go Back

Ghasa-Ghase Payasa (Poppy Seed Pudding)

In India, kheer or payasa is a beloved, traditional Indian sweet pudding made by slowly simmering grains, nuts, or seeds with milk until it becomes creamy and fragrant. It is often prepared during festivals, celebrations, and family gatherings. Traditionally many versions are made with cow’s milk, while some varieties are also prepared with coconut milk or almond milk, depending on regional traditions.This traditional poppy seed payasa carries the gentle warmth of cardamom and the rich, nutty flavor of ground white poppy seeds.For me, it brings back memories of my grandmother’s kitchen — where simple ingredients were patiently cooked and transformed into something truly special.
Print Recipe Pin Recipe
Prep Time 1 hour 10 minutes
Cook Time 20 minutes
Total Time 1 hour 30 minutes
Servings: 4
Course: Dessert
Cuisine: Indian
Ingredients Method

Ingredients
  

  • 1/4 cup Poppy seeds
  • 1 Tablespoon Brown Rice
  • ¼ cup Grated Coconut
  • 3 cups Water
  • 1 cup Dates
  • ¼ teaspoon Cardamom Powder
  • 2 Tablespoons Cashew pieces dry roasted
  • 1 Tablespoon Raisins optional

Method
 

  1. Dry roast the poppy seeds and rice in a pan or kadai over medium heat until aromatic. Do not allow the poppy seeds to brown. Turn off the heat.
  2. Add the dates to the hot pan and cover for a few minutes so they soften.
  3. Add the grated coconut to the hot pan and allow everything to cool for about 10 minutes.
  4. Grind the roasted poppy seeds, rice, dates, and coconut into a fine paste, adding about 1/2 cup water while grinding. Transfer the mixture to a pot and bring it to a gentle boil.
  5. Add more water as needed to reach a payasam/kheer consistency.
  6. Add the dry roasted cashews.
  7. Add raisins if desired.
  8. The pudding should have a light, drinkable consistency, rather than being thick.
  9. Enjoy!