Gasgase(Poppy Seed) Payasam
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
Ingredients
- 10 g Sona Masoori Rice (washed and soaked for 1 hour)
- 30 g Jaggery (shaved)
- 10 g Almonds
- 10 g Cashews
- 28 g Poppy Seeds
- 30 ml Ghee
- 80 g TetraPak Milk
- 0.5 tsp Green Cardamom Powder
Instructions
Add ingredients to jar
Add washed rice, shaved jaggery, almonds, cashews, poppy seeds, ghee, and cardamom powder to The Upliance 2.0 jar. Select the 'Soaking' mode for 60 minutes at 90°C. The device will automatically stir at speed 13 with a stir duty of 6 and stir angle of 140 degrees.
The device will now cook the rice and milk
The Upliance 2.0 will now automatically cook the rice in milk and jaggery. Select the 'Melting' mode at 80°C for 240 seconds, followed by the 'Cooking' mode at 95°C for 600 seconds. Automatic stirring will continue at speed 3. Then switch to 'Simmering' mode at 95°C for 300 seconds at speed 2.
Repeat the above, sautéing dry fruits
Add the roasted dry fruits to the jar. The Upliance 2.0 will now sauté the dry fruits in ghee. Select sauté mode at 110°C for 120 seconds. The device will automatically stir at speed 13.
The dish is ready
The Gasgase Payasam is ready. The Upliance 2.0 will automatically stop when the cooking is complete. Garnish with extra cashews and serve.
Why this recipe works better with The Upliance 2.0
Automatic Stirring
No more standing over the stove. Upliance stirs your filling perfectly.
Precise Temperature
Maintain exact 120°C for perfect sautéing without burning.
Calorie-Aware Scale
Built-in scale tracks nutrition automatically as you cook.
Nutritional Information
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