Khas Khas kheer is a traditional sweet which was very popular for its many qualities. It is healthy and tastes rich. A nice oil bath followed by a big glass of this kheer is sure to give you 5-6 hours of relaxing sleep after which you will feel fresh and energetic. Made from Khas Khas and jaggery, this kheer will be in a liquid form suitable to drink and one can easily drink 3-4 glasses before getting satisfied!
This amazing kheer, known as Gasagase Payasa in Kannada, has become a rarity in our kitchens because of the process it needs to make it perfect. Many of my friends who tasted this were insisting on the ‘Kheer Banane ki Vidhi’ in detail. This prompted me to turn my kitchen into a lab and to find an easy method that fits today’s busy lifestyle and time constraints.
I am sharing the same here so that the younger generation will relish this amazing khas khas Kheer.
Ingredients Required for Khas Khas Kheer
- Khas-Khas – 100 gram.
- Grated Coconut – 1 cup
- Dry coconut grated – 1 cup
- Rice – 1 spoon
- Jaggery – 2 cups
- Almonds – 15 nos.
- Cashew – 15 nos. (full)
- Cardamom
Method of Preparing khas khas kheer
Fry Khas Khas seeds and rice on low flame for 5 minutes. Add almonds, cashew and cardamom seeds to this and fry for another 3 minutes. Frying the khas khas gives it a very pleasant aroma and kheer will also taste better.
When it is cool, dry grind this mixture to a smooth powder.
Now add freshly grated coconut, add enough water and wet grind it in the mixer for 10 minutes.
Now extract the milk from this mixture.
Repeat the procedure again by using little warm water. This ensures all the edible milk gets extracted.
Boil the jaggery with little water. Add water just sufficient to dissolve the jaggery and filter it. Add this boiled, filtered jaggery mixture to the milk extracted.
Boil the mixture well by stirring at regular intervals. The delicious Khas Khas Kheer is ready to relish. It can be enjoyed hot or cold, both are my favorites. I assure my friends that I shall soon publish Kheer Recipe in Hindi also.
About two decades back this gasagase payasa was a regular feature in every household on Sundays and festivals. Drinking hot gasgase payasa after an oil massage and head-bath was the most enjoyed part of Sunday. The combinations puts one to a peaceful and refreshing sleep. Try it yourself!!
Experience Speaks
- Little less sweet enhances the taste and gives a rich taste unless you need extra sweet.
- You can add chopped almonds, cashew and raisins fried in ghee to garnish.
- I add both dry and fresh coconut which gives the perfect taste to the kheer.
- I use more almonds and less cashew as almonds are better from the health point of view compared to cashew.
