About Mane Adige

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"Mane Adige" means "Home Food" in kannada and this blog is all about recipes that I cook. Most of the recipes I post here will be from "Mangalooru" and "Bengalooru " regions of Karnataka,India. Rest of them are the one's which I try out by improvising the recipes got from different sources.

Tuesday, July 7, 2009

Gasagase Payasa / Poppy Seeds Payasam


Hey everybody! Hope y'all had a safe and fun filled long weekend. We spent ours at New York!! Amma Appa were awestruck by all the tall and beautiful buildings, the busy crowds on the streets, abound dining and shopping options..... They loved it all :)

And btw, have I told you guys that we are moving back to India in a couple of weeks?? In case I haven't mentioned it yet.... Naveen and I are moving back to India for good!!!! :) By the end of this month, we'd be in India among family and friends.....Oh, I am so very excited!!!! But before that, we have a whole lot of packing and winding up to do here.The next two weeks are gonna be really busy!!! In the next couple of months, I may not be able to blog as regularly as I would want to... But I'm sure you folks will understand! :)

Anyway, coming to today's recipe... Gasagase Payasa is very traditional and authentic to Karnataka. As most of you would know, poppy seeds are the source of opium. So, don't be surprised if you find yourself dozing off after having a hot cup of Gasagase Payasa :D. There are different ways of making Gasagase Payasa..... some people soak the rice and poppy seeds, while some others roast and powder it. Here's how we make it in our family....


4 tsp Poppy seeds

1 tsp White Rice, uncooked

1 cup Grated Coconut, fresh/frozen

1/4 cup Desiccated coconut/Copra/Kobbari

3-4 tbsp Jaggery

1/4 cup Milk

1/2 tsp Elaichi, powdered

4-5 strands of Saffron (optional)

8-10 Cashews/Almonds (optional)



  1. Dry roast poppy seeds and rice until they turn crisp and lightly change color.
  2. Finely powder the roasted poppy seeds and rice in a blender without adding any water.
  3. Add  grated coconut, desiccated coconut, some water and grind to a  smooth paste.
  4. Add half a cup of water and strain the paste through a finely perforated strainer; Retain the liquid - this will  make the payasam later.
  5. Transfer the coarse residue into a blender; Add some more water and grind again to a smooth paste.
  6. Repeat steps 4 and 5 about 3-4 times.
  7. Add jaggery to the strained liquid and boil on low-medium heat until all the jaggery dissolves; Remove from stove.
  8. Dissolve saffron strands in 1/4 cup of warn milk and set aside for 5-10 mins.
  9. Add powdered elaichi,warm milk with saffron and mix well; Serve hot and relish.

Prep Time: About 40-45 mins;

Serves: About 3-4 people;


Parita said...

Very new and different type of payasam, m sure with poppy seeds it would taste even better!

Unknown said...

Nice one. Going back home should be really exciting.

Lakshmi said...

Payasa superagi kantha ide ri..India vapis hogtha iddera antha keli santhosha aythu. Have a safe and happy journey back home.

amna said...

i hear this dessert gives u a high, is that true? i think any payasam gives me a sugar high! gosh, how i love them!!

Ramya Kiran said...

This is my all time favorite. Looks yum!

Shama Nagarajan said...

looks delicious

Nupur said...

Good luck on the move and your new life in India!

The payasam looks wonderful- poppy seed payasam is new to me.

Kannada Cuisine said...

Looks yum... Well after a hearty meal that accompanies this payasa, it is so much more natural to slip into the wonderful world of sleep.. this payasa just seem to prolong the sleep pleasantly :)
Happy moving back to India and good luck

Nithya Praveen said...

Going back home shud be so much fun.Happy journey.I love gasgase payasam....i like this with hot poori.Yummy one!

Deepthi Shankar said...

I love gasagase payasa .. looks soo yumm

Vanamala Hebbar said...

Looks nice....

Rupa said...

We used to have this payasam on festival days and take a long nap after that! The poppy seeds sure do induce deep sleep :) Wow, that's surprising news! You are lucky to be moving back to India. All the best!

snavile said...

I'm your blog's new audiencu.. gasagase huridu maado payasa antha igle gothagiddu. naavu neeralli nenesi thenginakayi jothe rubbuthivi.

aryogyakke olleyadu anthare - may be becoz it induces rest :)

ellaroo indyage vaapassu hogthiddare annisuthe. namma time yavag barutho nodbeku :)

all the best !

RK said...

Just one thought...the pic looks more like it's sabakki (sabudan) paayasa?

Mohiith Shankar Gaddad said...

I tried it out...it's so tasty..slept for 10 hours straight..Thanks for the recipe..keep up the good work

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