Gasagase Payasa | Poppy seeds Kheer | Diabetic Desserts

Today we start the 3rd week of Blogging MArathon #21, and the theme that I have chosen this week is – Diabetic Desserts.


Most often Diabetics are under the notion that desserts are forbidden and while the whole family enjoys a dessert during a festival or function, diabetics feel left out and are tempted to have the forbidden dessert. What has to be done is to educate the diabetic person and the family that with certain alteration in the diet and the ingredients used for cooking, he/ she can enjoy a small portion of the dessert.

While patients are being educated on this topic, I often stress that just because desserts are allowed, one must not overdo the portion size. The quantity of sweets taken must be with in the allowed calorie limit and also even if the blood sugar is under control, sweets / desserts must be taken in small quantities only.

For today’s post, I am sharing with you one of the famous desserts from the state of Karnataka- a kheer prepared with khus-khus / poppy seeds / gasagase. Poppy seeds are highly nutritious and wrongly believed to cause drowsiness when consumed. This may be due to the fact that when consumed in large quantities, the person may test positive for opiates!

Generally, sugar is used as a sweetner but I have used palm candy here.This can be used in diabetics is small quantities.

I used:

Poppy seeds -1 tablespoon
Basmati rice -1 tablespoon
Cashew nuts – 10 numbers
Coconut , grated- 2 teaspoons
Palm candy / palm sugar, powdered- 1/4 cup
Cardamom powder – 1 pinch
Milk – 1 cup
Ghee – 2 teaspoons
Cashew nuts- few to garnish

1. Soak poppy seeds, rice, coconut, cashews in hot water for a couple of hours . If you have used excess water to soak, drain some and keep aside. Using very little water grind the above said ingredients to a smooth paste. Add the reserved water for grinding if needed.
2. Heat a little water in a pan. Turn off the flame and put in the palm sugar. Stir well to dissolve.Strain and keep aside.
3. Heat the ghee in a pan and roast the cashew for garnishing and keep aside.
4. In the same pan, put in the ground paste and cook on low flame till the raw smell of  poppy seeds goes off.
5. Add the palm sugar water and mix well.Turn off the heat.
6. Let it cool a bit and add the milk nd cardamom powder.
7. Serve warm / chilled garnished with roasted cashews.

• The quantity of ingredients mentioned here yields around 4 cups of kheer and NO we did not feel sleepy after consuming this kheer 🙂
• Almonds can be used instead of cashews
• Regular white sugar / jaggery can also be used instead of palm sugar.
• The kheer was mildly sweet, increase the sweetener if you have a sweet tooth.
• Adjust the quantity of milk if you prefer a thinner kheer.