Gasgase(Poppy Seed) Payasam

23 mins

3 servings

Cooked 100+ times recently

Veg

★ 4.4

Ingredients

10 g Sona Masoori Rice (washed and soaked)
30 g Poppy Seeds (raw)
10 g Cashews (raw)
10 g Almonds (raw)
28 g Coconut (grated or pieces)
300 g TetraPak Milk (full fat)
100 g Water (plus 30ml for blending)
1 tbsp Ghee (clarified butter)
80 g Jaggery (shaved)
0.5 tsp Green Cardamom Powder (ground)

Instructions

Creamy and aromatic Rice Kheer aka Indian Rice Pudding is made with basic ingredients and is the quintessential Indian dessert that every Indian grows up eating. Flavored with cardamom, and nuts, it’s the best way to finish off an Indian meal

Prepare the base paste
Add rice, poppy seeds, cashews, almonds, coconut, and 30ml water to The Upliance jar. The device will roast at low heat for 1 minute and automatically blend into a paste for 20 seconds.
Cook the Payasam
Add milk and remaining water to The Upliance jar. The device will cook the mixture at low heat for 15 minutes with automatic stirring to ensure a creamy consistency.
Sweeten and Temper
Add ghee, shaved jaggery, and cardamom powder. The device will cook at low heat for 4 minutes to melt the jaggery, then sauté garnishing nuts at medium heat for 2 minutes.
Gasgase Payasam is ready
The dish is ready. The Upliance ensures the milk doesn't spill while cooking. Garnish with extra roasted cashews and serve warm.

Nutritional Information

546

Calories

61g

Carbs

11g

Protein

30g

Fat

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22 mins

Veg

Gasgase(Poppy Seed) Payasam

Owner Recipe

·Tried, cooked & shared by Su****i ka***i·Real food from a real upliance cook

South Indian • Karnataka • Dessert

Gasgase(Poppy Seed) Payasam

23 mins

3 servings

Cooked 100+ times recently

Veg

★ 4.4

Ingredients

10 g Sona Masoori Rice (washed and soaked)
30 g Poppy Seeds (raw)
10 g Cashews (raw)
10 g Almonds (raw)
28 g Coconut (grated or pieces)
300 g TetraPak Milk (full fat)
100 g Water (plus 30ml for blending)
1 tbsp Ghee (clarified butter)
80 g Jaggery (shaved)
0.5 tsp Green Cardamom Powder (ground)

Instructions

Prepare the base paste
Add rice, poppy seeds, cashews, almonds, coconut, and 30ml water to The Upliance jar. The device will roast at low heat for 1 minute and automatically blend into a paste for 20 seconds.
Cook the Payasam
Add milk and remaining water to The Upliance jar. The device will cook the mixture at low heat for 15 minutes with automatic stirring to ensure a creamy consistency.
Sweeten and Temper
Add ghee, shaved jaggery, and cardamom powder. The device will cook at low heat for 4 minutes to melt the jaggery, then sauté garnishing nuts at medium heat for 2 minutes.
Gasgase Payasam is ready
The dish is ready. The Upliance ensures the milk doesn't spill while cooking. Garnish with extra roasted cashews and serve warm.