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Kheer / Payasam with khus khus (Ghasagase /White Poppy seeds) #vegan

This traditional sweet Kheer / Payasam is totally vegan and super delicious with loads of health benefits
Prep Time 40 minutes
Cook Time 10 minutes
Total Time 1 hour 20 minutes
Servings 4


  • 2 tbsp White poppy seeds
  • 3/4th cup Jaggery ( as you prefer)
  • 2 tbsp Rice
  • 3 pods cardamom
  • 1 whole Coconut or 2 cups of grated coconut packed
  • 5 each of Almonds, cashew, pistachio
  • 1/3 cup Hot water
  • 1+ 1/2 cup water


  • Dry Roast poppy seeds, in a low flame until it starts popping out. Remove it from the wok and put it in a cup pour hot water and leave it aside for 1/2 an hour with Almonds, Pistachios, Cashewnuts.
    kheer, Khus khus, white poppy seed, payasam,
  • Meanwhile, remove the skin from cardamom pods and powder and keep it aside. Take the gratings from the coconut and grind it into a smooth paste, Remove coconut milk by squeezing. Add 1/2 cup of water to the squeezed out coconut gratings and run the mixie again and squeeze coconut milk again. Use the remaining other 1/2 cup water with coconut squeezed gratings and grind again to take coconut milk again.
  • The coconut gratings left over after squeezing the coconut milk don't throw it away use that to grind with the soaked poppy seed, cashew, almond, pistachio into a smooth paste. In an other large vessel in which you plan to make the payasam take 1/3 cup water and crushed jaggery, Keep it in a low flame and allow the jaggery to dissolve. Filter the dissolved jaggery wash the vessel so there are no impurities left over.
  • Put back the dissolved jaggery into the bowl add the ground poppy seed paste mix it well, so their are no lumps in it and allow it boil, keep on stirring so it doesn't get stuck to the vessel now add the thick, semi thick and thin coconut milk you squeezed out into it.
  • Add the powdered cardamom, keep stirring for few more minutes adjust consistency of the payasam if you want it thin add little more water or keep it thick. That's it, the kheer is now ready to be served. You can even edible camphor a pinch for flavour.


You can use tinned coconut milk if you are unable to make coconut milk. Another method is you need not have to soak poppy seeds.  Once it is cool ground it into a fine powder first and then add the nuts and coconut and grind them into a smooth paste and carry on with the same procedure.