Gasagase Payasa is a traditional Karnataka pudding made out of poppy seeds, coconut and jaggery. I turned these into delicious Popsicles & the family loved it!
Gasagase Payasa is one of the first non-milk based South Indian kheer I fell in love with. When I was making a list of A-Z summer recipes, this is the dish which was crystal clear. And then I had a brilliant idea to turn it into a popsicle!
Poppy seeds are very cooling in nature and they are had across the country during summer in some forms. But this is probably my favourite dish made with them.
Gasagase Payasa Popsicles : Vegan Poppy Seeds Pudding/Popsicles
- 3 tbsp poppy seeds
- 1/2 cup grated Coconut
- 1 cup water
- 1/2 cup jaggery
- 1/2 tsp cardamom powder
- 2 tbsp cashews
- 2 tbsp almonds
- 1/4 cup coconut cream (optional but makes it more creamy)
- In a heavy bottom pan, dry roast the poppy seeds till light brown and fragrant.
- Grind poppy seeds, coconut, almonds and cashew together with one cup of water to form a smooth milky liquid
- In a kadhai, bring to boil the liquid, add jaggery and cardamom powder to it. Simmer for 5-8 minutes till thick. If you are adding coconut cream, add now and turn off the heat.
- Let it cool, at this point, you can serve it chilled topped with roasted nuts and raisins or pour it in the popsicle moulds and freeze! Fantastic both ways.